sourdough rye meal
After seeing some really lovely ryes here recently I thought it was time to give it a go, so this morning whilst refrehing my sour dough i thought rather than toss it out i would put it to work.
I used 500g of coarse rye meal and 100g of white flour 200g of ripe sour dough culture, (just my standard white culture refreshed twice a day normally) and 14g of salt to this i added enough water to make a batter the same consitancy as the sour dough culture and just whisked it with my hand for a few minutes till it felt that it had all come together i then pour / scraped it into a bread tin and used a wet spatula to smooth the top a bit like trowelling cement really dusted it with rye flour and placed it in a plastic bag for 4 hours.
To my great suprise when i returned it had passed the top of the tin and had stuck ever so slightly to the plastic, i hadn't expected it to have made it that far actually. Any way i fired up the combi oven and in 5 minutes i had it in the oven with a bit of steam for 6 or 7 minutes and then let it bake at about 185C for the best part of 40 minutes.
It was then onto the cooling rack and when it was barely cool enough we sliced it to see and taste. It had a certain amount of sourness that we don't normally detect when using the same culture in other doughs.
I was quite pleased with the openess and the texture of the crumb especially as there had been very little mixing to develop what gluten the white flour and the sour dough culture brought to the mix. The German program manager loved it and took the remainder of the loaf home for the family to comment upon, but is still looking for a heavier loaf with what he refers to as champagne style aeration, minute little holes in great profusion. for me it was quite moorish and well worth the 5 minutes it took to bring together the 4 hour proof with virtually no moulding skills required.
another bake was a quick go at Baguettes using instant yeast with 24 hour retardation of the dough and then shaped a quick fermentaion period and baked off, time was a bit of an issue and i think i could have allowed them a bit more final proof but other than that quite happy