8/26/10 - 90/10 Roggendinkelbrot - 3-Stage Detmolder Process
Wanted to share with you something that I have been working on for the past 2 days or so. I was poking around my local Gristede's supermarket the other day and found Hodgson Mills Stoneground Rye Flour for $5.99. I usually only go to Gristede's if I'm lazy or desperate as there are much better places to get groceries in NYC. Anyway, I was pleasantly surprised to find what I did. Also, I have some organic spelt berries that I'm trying to get rid of or use as it's not my favorite grain. So, when I got home I consulted Hamelman's Bread book along with the Hofpfisterei München website looking for some inspiration. I found the following. If you click on the links on their website as follows: Sortiment => Natursaurteigbrote => Pfister-Oko-Dinkel-Grunkern-Volkorn... It's a 92% spelt(dinkel) and 8% rye(roggen) bread... I was inspired by this, but did the complete opposite and thought it was a 92% rye bread... Anyways, my inspiration doesn't need to be correct, right?
Anyways, back to the 90% rye/ 10% spelt bread that I'm making. I've tried to make a very detailed photo documentation for all of you. So here goes!
This is what started it all. The Hodgson Mill Rye Flour I found at the local Gristede's around the block from me. $5.99 for 5 pounds. Not a bad find...
My recipe page 1
My recipe page 2
8/25/10 - Stage 1 (Freshening)
16g Rye Flour
8g Sourdough Starter (100% Hydration)
7:00pm - Mix all, cover, let rest for 5 hours.
8/26/10 - Stage 2 (Basic Sour)
100g Rye Flour
48g All of stage 1
12:00am - Mix all, cover, let rest for approx 17 hours.
Stage 2 after mixing a bit
Stage 2 smoothed over with water before covering and letting rest for 17 hrs.
Stage 2 after approx 17 hrs
Stage 2 after approx 17 hrs - detail of what's inside
8/26/10 - Stage 3 (Full Sour)
270g Rye Flour
226g All of stage 2
6:45pm - Mix all, cover, let rest for approx 3-4 hours
Stage 3 mixed
Stage 3 smoothed over with water before covering and resting
Hand grinding spelt grains for final dough with a hand crank grain mill
Spelt flour close up out of the hand crank mill
Stage 3 after 3 1/2 hrs
Stage 3 side view - gas bubbles
Stage 3 - inside texture
8/26/10 - Final Dough
514g Rye Flour
100g Spelt Flour (freshly ground)
18g Kosher Salt
766g All of stage 2
9:15pm - Mix all, cover, bulk ferment for 20 minutes.
Stage 3 in pieces in large mixing bowl with pre-measured amount of water
All ingredients of final dough in mixing bowl
Mixing with rubber spatula
More mixing and mushing... Just mix well so everything is well combined...
For nice ball with spatula, smooth over with water...
Place in plastic bag, bulk ferment for 20 minutes...
Final dough after 20 minute bulk ferment
Inside texture of dough after bulk ferment
9:45pm - Divide dough into 2 equal weight pieces
Form into boule, dusting lightly with rye flour to prevent sticking
Place in linen lined baskets for proofing
Place in baskets in plastic bag for proofing, approx 1 hr. Place baking stone on 2nd rack up from bottom, place steam tray, preheat oven to 550F with convection.
Boules after proofing. Notice cracks on surface.
Close up of cracks
Turn out on to peel
Dock loaf with chopstick
10:50pm - Turn off convection. Place loaves directly on baking stone, add 1 cup water to steam pan, close oven door. Turn oven temp to 500F and bake for 10 minutes without convection. Then remove the steam pan, turn oven down to 410F and bake for another 60 minutes or until internal temp of loaf reaches 205F or more. Sorry for the blurry shot...
I'm tired... To be continued...
This is about 10 minutes into the bake right before I remove the steam pan. Notice the oven spring...
Loaves out of the oven 1 hr after removing the steam pan
Thanks for reading... Enjoy!