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Russian Coriander Rye

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varda's picture
varda

Russian Coriander Rye


First I should say that this bread is around as Russian as I am, which is maybe some.  Months ago, I bookmarked Lief's interpretaton of Breadnik's interpretation of Russian Coriander Rye.   This is my interpretation.   Original posts are here http://www.thefreshloaf.com/node/18561/breadnik039s-russian-coriander-rye-levain and here http://www.thefreshloaf.com/keyword/russian-corianderrye.    I followed Lief in going with a purely levain version, and used the same ingredients (mostly) albeit in different proportions.   And also modified the times by a lot.   It's cooling on the counter now, so I don't know how it will taste, but the smell (as always with rye) is heavenly.   It's also a treat to cook with coriander, which fills the kitchen with a marvelous aroma when it's crushed.  This dough is very high hydration (95%) and fairly high proportion of rye (60%) but actually quite easy to work with.   Here is my formula and method:



Russian Coriander Rye baked on Jan 28, 2011      
           
Starter 67% starter     first feeding  second feeding           total  
starter seed 30        plus 10 hrs   plus 6 hrs  
KABF 18     18 15%
Dark Rye   30 70 100 85%
water 12 30 70 112  
                        
total grams       230  
           
  Final dough                Starter            Percents
High gluten 150   15.0   23.5%
Dark Rye 350   83.5   61.6%
Spelt 105       14.9%
water 400   93.5   95%
total starter / flour in starter 192       14%
salt 15       2.1%
coriander 7        
honey 82        
molasses 51        
vegetable oil 40        
hydration of starter         95%
Estimated pounds of bread 1584   3.15    
           
           
Mix all ingredients but starter and salt     plus 20 min    
Add salt and starter     plus 1 hour    
S&F     plus 1 hour    
S&F and shape into boule, preheat DO to 500, place upside down in brotform     plus 45 min    
Spritz, slash and sprinkle with cracked coriander seeds.  Reduce heat to 450 and lower loaf into DO and put in oven with top     plus 15 min    
Reduce heat to 400     plus 15 min    
remove top     plus 35 min    

A few notes about this:   I don't really understand what dark rye is.   Is it  just another way to say whole rye, or actually a different grain?  I've never baked with this before.    I used Sir Lancelot for the high gluten flour.   I wonder if this is what made the dough so easy to work with, even with the high hydration and the high rye content.   I fermented the first build of the starter overnight, and then the second for 6 hours.   Four hours after the second elaboration it looked like this:  

This looked plenty fermented but it still had what I would term a fresh grassy smell.   Two hours later, the fresh smell was gone, but it hadn't really switched to a ripe sour one either.   So I probably could have let this go a little longer, but it did seem to have plenty of rising power.    I baked in a Dutch Oven which I don't usually do, not because the dough was so slack (it wasn't) but just because I was baking a boule, and it's a little easier to skip all the steaming and so forth.   Now I'm just waiting for breakfast.

And the crumb:

This is a very highly flavored bread.   The coriander alone makes you sit up and notice. I thought with 7 grams it would be hardly perceptible.  Crust is crunchy and overall bread texture is substantial but not heavy.    This is quite delicious and certainly a change from the ryes I've been making.    Next time I might decrease the sweeteners.   

Comments

Mebake's picture
Mebake

This is a nice formula you got there, Varda.. and a nice looking loaf, Nice work


Any crumb shot?

varda's picture
varda

Crumb shot is up. -Varda

Mini Oven's picture
Mini Oven

Grams?   Something doesn't add up. 

varda's picture
varda

I knew that would be confusing.   Estimated pounds is 3 (look to the right of the actual grams 15xx) -Varda

LindyD's picture
LindyD

Nice interpretation of an interpretation of an interpretation!


Jeffrey Hamelman explains what dark rye is at page 48, noting it's sandy and thirsty.

varda's picture
varda

Hamelman says "Dark rye is the flour milled from the periphery of the grain."   I think I need a rye stalk in front of me to understand the implications of that.   And also the "thirsty" explains why such a high hydration loaf barely seemed wet at all.   You answered my question - the difference between dark rye and whole rye.   Thank you.   What are you baking lately?  -Varda 

LindyD's picture
LindyD

Was feeling guilty about the Hamelman challenge, so I baked his oatmeal bread today.  Pretty tasty for a yeast bread - will blog about it later.


Plus an experimental sourdough.  I wanted to track dough temp, so I did bowl-folds every 30 minutes six times.  Dough temp was 76F at the end of the third and sixth sets.  That's the good news.  Bad news is I'm not sure how it's going to turn out because of my own indecision.  In the cooler for the night (which I probably should not have done) - will see what happens tomorrow.

varda's picture
varda

It's all good if it's an experiment.    Looking forward to reading about the oatmeal bread.   I haven't made any of Hamelman's straight doughs yet.  -Varda

kblock's picture
kblock

Right. Per Hamelman Dark rye is the outer portion of the grain. He recommends using whole rye (the whole grain) or medium, NOT DARK. Dark rye being from the outer portion of the grain is in a way similar to what is called clear flour for wheat. Clear wheat flour has more sharp edges that will poke holes in the gluten and limit oven spring. It is all very confusing as the names don't really relate to the properties of the flour.

varda's picture
varda

Varied terminology, non-intuitive language, etc.   And the worst thing is frequently all these varieties of rye are hard to come by.  (One of my sisters in southern California could find NO rye at all in her local supermarket.)  The bread I posted about turned out to be too sweet and too coriandery, but the dark rye was heavenly.   I have been meaning to come back to it, perhaps even bake this bread again with less sweeteners and much less coriander, but have been side-tracked by too many other projects.   And I have found over time that Mr. Hamelman's dos are well worth listening to, but I'm not so sure about his don'ts.   -Varda

AnnaInMD's picture
AnnaInMD

and after tasting the dough it just screamed for a cup of ground hazelnuts.


The bread didn't rise much but my husband loves me again !!!  yeahhhhh  ;)

varda's picture
varda

Breadnik's instructions were pretty hazy IIRC, so I mostly followed Lief, but also modified his instructions.   Even though I reduced the sweeteners (molasses and honey) I still thought my version was too sweet and way too strong on the coriander - a tiny bit goes a long way.   What did you do?