The Fresh Loaf

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25'ish % Sour Rye withToasted Seeds

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Franko's picture
Franko

25'ish % Sour Rye withToasted Seeds

The first time I made and tasted a rye bread with toasted sunflower seeds I was hooked. It was based on Jeffrey Hamelman's 80% Sour Rye with a Rye Flour Soaker from his book 'Bread' . I adapted it slightly by adding some toasted seeds to the mix and ended up with one of the most delicious breads I've ever made. As much as I enjoy eating a high percentage rye bread it's not something I like having on a regular basis. With this bake I wanted to see if a 25%-30% rye would do as well as a high ratio rye in terms of complex flavours. I was happy to discover that this bread is every bit as flavorful as the 80% but with a lighter texture, making it more suitable for my everyday bread. Quite often now I find with lean breads such as this one, that Chad Robertson's 'Tartine' method for making his Country Bread gives me the kind of crust and crumb that I prefer. I don't always use a Dutch oven for the baking, but on this bake I did, hoping to maximize as much of the flavour from the toasted seeds as possible as well as have that lovely burnished crust typical of Dutch Oven bakes.

Procedure:

The hydration and salt percentages were kept close to Robertson's Tartine Country Rye however I changed everything else in the original formula, but basically kept to Robertson's procedure as much as possible. The dough was hand mixed, then bulk fermented @ 76F-78F over 3 hours with stretch and folds in the bowl done every 30 minutes for the first 2 hours. The last S&F was done on the counter before a 30 minute rest and eventual shaping. The final rise was done in a floured banneton over a 3 hour period and then baked in a 500F pre-heated Dutch Oven for the first ten minutes, then at 470F for the remaining 45 minutes bake time. After 30 minutes I took the loaf out of the DO and placed it on the baking stone for the last 15 minutes of the bake, then turned the oven off and propped the door open for an additional 20-30 minutes before removing it to rack for overnight cooling.

 

Evaluation:

The final proof was more than it needed by 20-30 minutes to give it a higher profile, but the crust is fine with a good crunch to it. The scoring is a bit wonky I'm afraid and I really have to remember to keep to a few straight slashes when the dough has a high percentage of seeds like this one. The blade simply catches on too many of them during slashing to get any good, clean cuts for an attractive pattern. Cosmetic sins aside, the crumb I like...a lot, and the flavour is wonderful with a long lasting medium sour tang and a rich nutty taste from the toasted seeds that goes well with everything I've pared it with so far.

 The bread matched particularly well with a smoked salmon and shrimp pate that I'd made the day before, one of the results of my new interest in charcuterie. To my surprise our normally aloof feline has suddenly become my new best friend when the salmon pate comes out of the fridge for a snack. I'm not sure which of us enjoys it more spread on a piece of the toasted bread, but I know our dog is not happy with this turn of events one little bit.

Formula below and a link to the spreadsheet for anyone who'd like to download a working copy for themselves.

https://docs.google.com/spreadsheet/ccc?key=0AjicIp92YPCTdHlSZm5nSEd4R1l4S1o0LUc2TXBRcnc

Cheers,

Franko

25 % Sour Rye Bread with Toasted Seeds%Kilos/Grams

 
Ingredients  
   
Levain  
Organic AP Flour50.00%29
Dark Rye Flour50.00%29
Mature Rye Starter -100%12.50%7
Water-75F100.00%58
Total weight212.50%124
DDT- 65-70F 12-16hrs  
   
Toasted Seed Mixture  
Sunflower Seeds80.00%77
Pumpkin Seeds20.00%19
Total weight100.00%97
   
Final Dough Weight
 1200
Final Dough 
Organic AP Flour75.0%403
Dark Rye Flour25.0%134
Levain23.0%124
Toasted Seed Mixture18.0%97
Sea Salt2.3%12
Water80.0%430
Total weight223.3%1200.00
DDT-75-78F BF- 2.5 hrs with 2-3 S&F  
   
Overall Formula Kilos/Grams
Total Flour100.00%596
Bread Flour72.56%432
Dark Rye Flour27.44%163
Mature Rye Starter-100%1.22%7
Toasted Seed Mixture12.99%97
Sea Salt2.08%12
Water81.95%488
Total weight 1200

 

 

 

 

 

 

 

 

 

 

 

 

 

Comments

asfolks's picture
asfolks

Franko,

That bread looks delicious. Yours looks similiar to a bread I bake on a regular basis. Mine has about 40% medium rye and a seed mix of sunflower, flax and sesame. To me, the combination of rye and seeds is hard to beat.

Crust and crumb both look great. Thanks for posting.

Alan

Franko's picture
Franko

Thanks Alan!

 I agree, rye and seeds is a great mix of flavour. Thanks for your compliments on the loaf, much appreciated.

You know I ate so much of the Pave over the last month or two I just had to give myself a break. That Pave is the darnedest bread I've run across in a long time to get a loaf without the big holes in it. I'm not done with it yet, but after 3 tries at it I decided to give it rest for a few weeks.

Franko

jcking's picture
jcking

Hey Franko,

Thanks for taking the time to write this one. Winter is coming and there will be Rye at my house. Great job on the spreadsheet link.

Will there be more? ~ Jim

Franko's picture
Franko

Thanks Jim!

Re: more spreadsheets, if I've made up one for a bread I'm posting I'll include a link for anyone who wants to use it or download it.

Franko

 

wassisname's picture
wassisname

That looks like one mouthwatering bread, Franko.  I've only recently tried pumpkin seeds in my bread - amazing flavor - but pumpkin and sunflower seeds together must be incredible!  I had other plans for next weekend's bake, but...

Marcus

Franko's picture
Franko

Thanks Marcus!

The sunflower seeds are predominant in this loaf but I think you could go the other way and it'd be just as tasty.  Toasting the seeds first before adding to the final dough makes a huge difference to the flavour of the baked loaf.

Franko

SylviaH's picture
SylviaH

First photo, what great looking slashes.  I don't know how you did it...it can be difficult slashing over the seeds..the pattern is very attractive and well done.  Great looking crumb and crust.

Thanks for sharing your formula!

I do have the same taste for a more open crumb and a lighter verson of rye breads for my everyday enjoyment.  Some of the ryes, just a little slice would fill me up for the whole day.

This is a keeper and added to my favorites for baking.

Sylvia

 

Franko's picture
Franko

Hi Sylvia,

Thanks so much for your very generous comments on the slashing. For me at least, it doesn't have the look that I would have preferred, but I can live with it when the flavour and crumb that I was going for came through. There's always room for improvement in some aspect with bread baking. I'm glad you liked the formula enough to add it to your favorites, and hope to see your own version of the bread sometime in the future .

Franko

rossnroller's picture
rossnroller

Tantalising pics and looking at your bread you just know how good it must taste. My oh my.

LOVE the look of that shrimp and salmon pate, too. What a colour! Yours is one lucky, lucky cat! Any chance of posting the recipe?

A question, pls. I see you pre-heat your dutch oven. It must be a bit of a challenge taking it out so hot to load the bread in? Do you have the bread on baking paper as you lower it in, or do you just drop the dough as gently as possible from just above the dutch oven? If the latter, do you oil the DO, or sprinkle semolina on the bottom, or something like that? I've been meaning to try baking in a dutch oven for a long time, and just haven't gotten around to it. Your pics have inspired me to give it a go (as well as this terrif-looking bread).

Cheers!
Ross

Franko's picture
Franko

Hi Ross,

Many thanks for your compliments on the loaf,they are greatly appreciated! I'll get a recipe for the salmon pate up for you, and anyone else interested by tomorrow. It's late here and not enough time left to do it now.

The way I use a DO is a bit different as far as loading and unloading it. What I do is put the lid of the DO upside down on top of a spring-form cake pan that I've taken the bottom plate out of , so that it's suspended above the oven rack. Then I cut a piece of parchment to a slightly larger size than the bottom plate of the spring-form pan, and cover the bottom plate with it. This is what I use to put the dough into the oven. When the dough is ready to slash and put in the oven, and both parts of the DO are preheated to 500F, I'll slide a peel under the spring-form bottom plate that holds the dough, and  slide that on to the upside down lid sitting on the what's now a ring sitting on the oven rack. The body of the DO goes over top of this, and now you have the entire DO sitting upside down, suspended on a cake ring above the oven rack. The main advantages of this method are that it's safer to load and unload, it's less stressful on the dough during loading, and quite a bit easier to do than fashioning a parchment sling to lower the bread into a blazing hot pot. Using the bottom plate of the spring-form pan to put the formed dough on also creates a good heat buffer from the intense bottom heat of a DO to prevent any scorching on the underside of the loaf.

Hopefully I've explained this method clearly, but if you have any questions, let me know and I'll get back to you asap.

Dutch Ovens are great for certain types of bread such as lean, hearth style breads, but some breads look better done just on a baking stone. Although I haven't tried it, rich breads with sugar and eggs I don't think would do well in a DO.

All the best Ross,

Franko

   

rossnroller's picture
rossnroller

Very clear.

And thanks a lot for the salmon pate recipe. Hope I can turn one out that looks half as good as yours!

Cheers
Ross

 

Franko's picture
Franko

Hi Ross,

Here's a link to the Smoked Salmon and Shrimp Pate recipe that you requested, and for anyone else who may be interested  in having it.The pate in the photo was made with seperate mixes of salmon and shrimp mousseline . The shrimp mousseline was piped down the center of 1/2 the salmon mix then topped with the remaining 1/2. The recipe in the link combines everything into one mix, but you can use the ratios given to make seperate mixes if you like.

Cheers,

Franko

https://docs.google.com/document/d/1rxyRmwKtYl4crxO5prhN8aZkZl0XmFtC8nOWJMrRFqY/edit

rossnroller's picture
rossnroller

Looks very naughty but very very nice!

Meant to say before, I appreciate your presenting your recipes on spreadsheets. It was very convenient to be able to adjust the quantity of dough on the rye, for example. I wanted to try a small loaf to begin with (mostly because I was impatient to have a go at your rye, but didn't have the seeds on hand or much ripe starter, so decided to try a loaf without these ingredients first time). Have just taken it out of the oven. Smells divine. Wish I'd made a bigger one now!

Update: I usually prefer free-form loaves, but this one was so small and the dough pretty wet, so thought I'd put it in a bread pan for a change. The pan was too big for the dough quantity, so not the best look, but WOW! The flavour! If this continues to improve, I'm looking forward to tomorrow. It won't last past then! A great recipe, Franko!

 



 

Cheers
Ross

Franko's picture
Franko

Your loaf looks great Ross! If you think it tastes good now, just wait until you try it with all the toasted seeds included in the mix. The flavour ramps up considerably. I'm really happy you liked this recipe and found the spreadsheet useful. They are handy little tools to have when you want to tweak a recipe or just get a desired weight instantly.

I wanted to mention that there was one part of the smoked salmon pate procedure I forgot to include, (now corrected) and that is when it comes out of the oven to put some sort of heavy weight on top before it goes in the fridge. This helps to eliminate any air pockets and gives the pate a smoother, more uniform texture.  I used a large can of something or other we had in the cupboard to do the job.

Cheers,

Franko

rossnroller's picture
rossnroller

Looking forward to moving on to the full seeded version!

Appreciate your addendum on the salmon pate. Noted.

Cheers
Ross

nicodvb's picture
nicodvb

even for the most convinced darkness aficionados! A trip to the bright side once in a while wouldn't hurt:-)

Franko's picture
Franko

Thanks Nico,

 I'm pleased you find this tempting since know it falls outside of your preferred ratio of rye content, but it doesn't lack for flavour in any way. Besides, you could increase the rye % to whatever you like if you wanted. :^)

Franko

loydb's picture
loydb

My 100% rye starter is on deck for the week. I'd planned on doing another PR Struan, but I'm going to try this instead. It looks fantastic!

Loyd

 

Franko's picture
Franko

Thanks Loyd!

I hope you enjoy it, and share your results with all of us when it's baked.

Franko

loydb's picture
loydb

It looks yummy. I also made your salmon pate a few nights ago, it was delicious.

 

 

Franko's picture
Franko

Hi Loyd,

I'm glad you enjoyed the smoked salmon pate! Your loaf looks terrific and thanks for sharing the results. I'll respond a little further on your own blog regarding this bread.

Best Wishes,

Franko

ananda's picture
ananda

Wonderful combination Franko,

and dragging Nico away from his "dark side" too!!!

It looks even better toasted.   Like all cats, yours is clearly a lot smarter than the pooch!

All good wishes to you

Andy

Franko's picture
Franko

Buona sera Andy,

Thanks, and welcome back from your Sicilian vacation if I'm not mistaken. I hope you and Alison had a pleasant and relaxing holiday together.

Every so often Nico will relent a bit from his "dark side" for a brief visit to the low ratio ryes, purely unintentional on my part I assure you. :^)

While our cat may be the smarter of the two, the dog is far better natured.

Good to hear from you Andy as always.

All the best,

Franko

ehanner's picture
ehanner

Franko this looks delicious. I've been away for a week and am looking forward to a hearty full flavored bread. I think this may be a good place to start. I like that you roasted your seeds dark for full flavor. 

You are indeed a resonance man Franko. Artisan breads and salmon pate. You are setting the bar high.

Eric

Franko's picture
Franko

Eric if your looking for a full flavoured bread this one has plenty and it gets better after a a day or two.

I should have mentioned in the post that the seeds were roasted for between 10-15 minutes at 350F. Thanks for reminding me and for your comments as well. As for the salmon pate, you've known me long enough now to know how much I like to mess around in the kitchen. Just playtime, not out to set any bars for anyone but myself to achieve.

Thanks again Eric!

Franko

breadsong's picture
breadsong

Hi Franko,
So nice to see all of the compliments you've received on this loaf.
Roasted sunflower and pumpkin seeds - yum - what a gorgeous crumb shot - and the pate is beautiful too.
:^) from breadsong

Franko's picture
Franko

Hi breadsong,

It's been a real treat to have received as many compliments for this loaf as I have, not the least of which are your own very generous comments. Thanks so much breadsong, always a pleasure to hear from you!

Best wishes,

Franko