The Fresh Loaf

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Light Rye Bread with Caraway Seeds - together with Portuguese Custard Tart makes a good weekend

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MadAboutB8's picture
MadAboutB8

Light Rye Bread with Caraway Seeds - together with Portuguese Custard Tart makes a good weekend

I have just started to move to Sourdough Rye bread section of Jeffrey Hamelman's Bread book after baking from the book for several months. I like the flavour that rye adds to the bread, the tang and acidic taste.


All recipes from rye bread section of the book require instant yeast in addition to sourdough starter, which I was so curious that I put a post in TFL asking what are the reasons behind it and if rye dough can be retarded (Hamelman didn't' give an option to retard any of rye dough in his book). I usually retard the dough in the evening and bake in the morning as it suits my schedule better and long fermentation provides better flavour. 


Thanks to Mini, Andy (ananda) and Sam Fromartz who gave wonderful advices to the post. I'm new to working with rye flour, those insightful advices were really helpful for me getting on the right rye track.


Light rye bread with 15% rye flour sounds like a good choice to start my rye-learning-path. The bread also contains 1.6% of caraway seeds, which lift the sour flavour of the bread even more.


I followed Hamelman's recipe roughly. I did retard the dough overnight so I omitted the yeast, increase percentage of rye sour in the starter built and increase fermentation time to compensate this.


I have to admit, even though I was assured by Mini that bread with 15% rye  can be easily retarded, after I retarded the dough, I was in bed thinking and wondering if the bread would be alright, what if it was over-fermented and turned gummy texture. First thing when I got up was to check on the doughs. It was a huge relief to see that the dough was alright, phew.


The bread turned out nicely with nice and open crumb and I am happy to report that this type of rye bread can be retarded.


More details and recipe are here.



I also made Portuguese Custard Tart last weekend, with home-made puff pastry. I usually made rough puff pastry instead of the classic one as it is much quicker and less complicated, yet the end result is relatively similar, the same buttery and flaky goodness with 50% less work.


The pastry post is here.



The puff pastry was also used for making chorizo pissaladière (the French take on Italian pizza).


 Rough puff pastry gives a decent layers with much less work


The pastry post is here.


Sue


http://youcandoitathome.blogspot.com

Comments

SylviaH's picture
SylviaH

I love rye and caraway and yours looks beautiful.  The pastries are so lovely and delicious looking.  Thanks for sharing!


Sylvia

MadAboutB8's picture
MadAboutB8
mrfrost's picture
mrfrost

The light rye really looks great. Fluffy and tender looking crumb, with a nice thin crust.


The pastry also looks great. I was interested in the pastry recipes also.


"All" of your links seem to bring up your "yeast in sourdough rye" thread. Even the two pastry links?

MadAboutB8's picture
MadAboutB8

Oops. Thanks for pointing that out Mr.Frost. The links are now fixed.


Thanks for the kind words. The puff pastry is not that hard to make like people (or many recipe) want you to believe. It is so much nicer than the rolled-ones you get from supermarket, which is normally made of magarine.


Sue


http://youcandoitathome.blogspot.com


 

LeeYong's picture
LeeYong

Wonderful job on both! Your pastry dough looks outstanding - I know it takes a lot of work and patience working with puff pastry. Thank you as always for sharing your breads with all of us. Nice to know you can omit the instant yeast!


Happy baking - I really enjoy your other blog - You can do it at home.


LeeYong

MadAboutB8's picture
MadAboutB8

Thank you LeeYong.


The puff pastry I made is rough puff pastry which is so much simpler and easier than the classic puff pastry one. Here, you mix (rub) butter with flour until it's roughly incorporated, follow by dough laminating. The pastry will only rise about 75% of classic puff pastry but would taste as nice.


I think it's safe to remove instant yeast from the recipe and retard the dough as long as the rye percentage is low, say 20-25%, which I'm planning to try increase the rye percentage to 20% and see what happen with my next weekend baking.


Sue


http://youcandoitathome.blogspot.com


 

dstroy's picture
dstroy

Those last couple photos of your pastries are making me want to lick the screen!

MadAboutB8's picture
MadAboutB8

Thank you. That's the power of puff pastry:)


Sue


http://youcandoitathome.blogspot.com

Syd's picture
Syd

Excellent rye, Sue!  Wow! You have been busy.  I want to check out your recipe for the filling of the Portuguese custard tarts.  I have made them several time and each time slightly adjusted the filling recipe.  Lovely baking. :)


Syd

MadAboutB8's picture
MadAboutB8

Thank you, Syd.


The custard filling used mixture of cream and water (2:1), plus strip of lemon rind to infuse flavour. I believe you can also use whole milk to substiture for the mixture of cream and water, and still give the same result.


Sue


http://youcandoitathome.blogspot.com


 

Mebake's picture
Mebake

Lovely, Sue! The light Rye looks Perfect, and the pastry is wonderful. I'a, working on some croissant dough right now..

MadAboutB8's picture
MadAboutB8

Thanks Khalid.


Would love to see how you go with croissants:). I''ll be making croissant too, this weekend.


Sue


http://youcandoitathome.blogspot.com

kim's picture
kim

I love your pastry especially portuguese custard tart as well as bread. I have no luck retard my low % rye bread overnight maybe I use fresh milled whole rye flour instead of medium rye flour. I may buy medium rye flour on line to try the recipe again.


Kimmy

MadAboutB8's picture
MadAboutB8

Thanks, Kimmy.


I'm quite new to working with Rye as well and still experimenting.


I made sure I retarded the dough when it was not fully-fermented (let's say about 80 - 90%) and kept a close eye on the doughs. The doughs were retarded after the shaping. The next morning, it needed about 1 hours bench rest (out of the fridge) before going into the oven. The room temp in Australia is about 23C at the moment. I also remove instant yeast from the original recipe as well.


Sue