The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

more rye tries

yozzause's picture
yozzause

more rye tries

MORE  tries at rye, following on from a week ago

2 loaves here 1 using rye flour and ryemeal but only half as much sour dough culture which slowed things down somewhat

(an error on my part) the one with the rye flour is the one on the left.

 

 a bit of show of bread for the restaurant lunch buffet menu the sticks and knots were from a 12 hour  soak of 2 and half litres of home brew stout

over 2 and a half kilos of organic whole meal then add 2 and half kilos of flour 100g salt 100g yeast 100g butter 100g gluten

bulk ferment of 1 hour  shape and put onto slippers.

The plaits were a 3 plait @1kg with a 4 plait @ 1 kg on top mostly for visual effect but cut up at the patrons request.

the red cup hold a foccacia that has been cut up too and all this before i get to my paid employ!  

regards Yozza

Comments

nicodvb's picture
nicodvb

Really nice rye bread, Yozza. Did you add gluten to the dough? How did it feel, did it get elastic and kneadable? And did you really  add 100 gr of baker's yeast?

yozzause's picture
yozzause

Hi Nico

there was no gluten added to the ryes and they are really made rather than tossing out the sourdogh culture

flour represents 3 parts, sour dough culture represents 1 part, salt @ 2%, normally i would go 2 parts water  for white breads but with this i add water to make a paste and whisk it with the hand for a few minutes until it feels consistant then scoop into the tins to fill about half way up and trowell off to achieve nice smooth flat top. the dough then usually takes about 4 hours to reach the top of the tin, in the admiision of an error i only added half the normal amount of sourdough culture so therefore it took twice as long to come through ready for the oven, but probably develops even more flavour:

The reference to 100g of yeast was for 50/50 wholemeal stout bread dough, the total flour was 5KG so 100g represents 2% which is the required amount to achieve the quick 1 hour bulk fermentation period. (i like this dough as a 4 hour bulk fermentaion when the time allows)  

The 1 hour BF is required because of the time restraints to have bread ready in time for the restaurant lunch service.    

 

Mebake's picture
Mebake

Both Ryes look lovely, Derek! Great 70% Rye!

You've baked all those loaves at the end? what an effort!

 

yozzause's picture
yozzause

Thanks Mebake

Just a labour of love really and a great opportunity to fine tune the wholemeal dough ready for next monday evening's function with Chaines des Rottisieurs

Regards Yozza

wally's picture
wally

Nice bakes, Yozza.  The rye is very impressive - I love the color and nice crumb you achieved.

Larry

yozzause's picture
yozzause

Thanks Larry

I agree the colour is very good as no other agent is contributing in that area, but i am thinking that perhaps my home brew stout might be just the thing to bring  colour  even further over to the darkside, and perhaps a marrige of two really good flavours that i like. watch this space!

regards yozza 

Franko's picture
Franko

This is what I'd call 'doing' rather than trying Derek. All really good looking breads you've made here and the crumb on both of your rye is spectacular. Nice baking!

Franko

yozzause's picture
yozzause

Thanks Franko  i have been pleased and suprised with the crumb and lift that has been achieved . I must take a loaf to my mate up the road that is baking commercially as he says that he is looking for a good heavy rye, As i said to Larry i will try them again but with my home brew stout as the liquid content and soak the ryemeal over night.

Regards Yozza

rossnroller's picture
rossnroller

...that idea of subbing your home brew stout for the water is very exciting. Good chance it will bring up the flavour to an astonishing level. Look forward to your report.

I've got a heavy rye proofing as I type, using the last of the organic rye meal you gave me. It's ridiculous, but thinking about it last night I was so revved up with anticipation that I couldn't sleep!

Cheers!
Ross

yozzause's picture
yozzause

Ross i look forward to seeing your results but i think i will be able to get to sleep, big day monday with the bake for 

Les Chaines des Rottissiers (appologies if i have  spelt it wrong) probably going to make adough 3kgs of flour 60 guests

regards Derek

rossnroller's picture
rossnroller

Had to go out during the final proof and was delayed getting back by more than an hour, so this one was over-proofed. Usual symptoms...bit bubbly under the crust in some parts, slight compression observable at base of crumb, uneven spreading of slashes (but a terrific loft to the rise, surprisingly).  All in all, not the most handsome of ryes, but glad to report that the flavour was really lovely despite the imperfect proofing. We finished off the loaf for lunch today, thin-sliced and toasted, spread with butter and topped with smoked salmon and finely-sliced red onion. Just delicious.

PS: Used the last of your rye meal for the rye component, Yozza.

 

 

 

Cheers!
Ross

yozzause's picture
yozzause

Well done Ross looks good and the loaf has held its shape nicely especially as you are thinking it was overproofed.

Regards Yozza

ananda's picture
ananda

Hi Derek,

Very good to catch up with your lovely baking...and Ross' stout bloomer as well

All good wishes

Andy