The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pierre Nury's Rustic Light Rye with Whole Grain Multi-grain YW / SD Levains and Coffee

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dabrownman's picture
dabrownman

Pierre Nury's Rustic Light Rye with Whole Grain Multi-grain YW / SD Levains and Coffee

We wanted to take a new look at Pierre Nury’s Rustic light Rye from Daniel Leader’s book ‘Local Breads’ that ZolaBlue posted about here:

  

http://www.thefreshloaf.com/node/5500/pierre-nury%E2%80%99s-rustic-light-rye-leader

And my initial attempt here:

http://www.thefreshloaf.com/keyword/pierrenury039srusticlightrye

  

We went with our original plan to put some more rye and whole grains (spelt and WW) in this bread to enhance, broaden and deepen its flavor profile to make it something we would like better.

 

The whole grains ended up to be 20% of the total and it was all used in the levains as has been our choice lately.  We also wanted to use separate YW and SD slevains for this bread to see what difference it might make from the original.  We used coffee instead of water for this bake too. 

 

We changed some of the methods too.  Instead of the first S&F set, after the 12 minutes of kneading on KA 4, we did 4 minutes of French slap and folds because we like doing them and it seems to help gluten development of high hydration dough considerably.

 

Once the dough had doubled on the counter after a 2 hour ferment, we chucked it into the fridge where it supposedly wasn’t going to rise much during the 12 hour 37 F retard.

 

But it did – a lot.  In fact, it rose so much that it stuck tightly to the un-oiled top of the Tupperware tub and if I didn’t have the cheesecake sitting on top of it, would have exploded all over the fridge.  This is a very sticky dough due to the extra rye, spelt and WW and 80% hydration and these additions also contributed to its continued rising in the cold fridge.

 

So when we tore the dough from the lid after coming out of the fridge, it completely deflated from 5”high to 1”.  You are supposed to gently push the dough out to a 10”x10”square, cut it in half and then gently pick it up from the ends while stretching it out another 2” (making it 12”long) and then plop it on a parchment covered peel for a final rise of 1 hour or until it doubles.  Then it goes into the oven cold without slashing.

We should have shaped each half into ciabatta and let it rise one more time at room temp but we just chucked it in the 450 F steaming oven as a flat bread - 17 " long - without any further proofing toppings, oil or dimples to get a bread made for sandwiches – and it worked!

The bread did spring nicely in the oven increasing its height over 50% and ending up the right thickness to cut in half and be perfect for a lunch sandwich that we hardly ever get a chance to eat.

It baked 12 minutes with steam and then 10 more minutes at 425 F convection without steam rotating it every 5 minutes on the stone. So in 22 minutes it was done and tested 208 F on the inside.  We left it on the stone with the oven off and the door ajar to crisp the skin.

The crust didn’t brown as much as we wanted but it was done.  Since it wasn’t slashed it did crack where it wanted to and the crumb was open, soft, a little glossy and moist.  It was also as tasty as our previous attempt, maybe even more so and made for a fine sandwich at lunch.  Just delicious and would be terrific in a panini.

Formula

SD Starter

Build 1

%

SD Desem & Rye Sour

20

3.36%

Dark Rye

25

5.26%

WW

16

3.37%

Spelt

9

1.89%

Water

40

8.42%

Total Starter

110

23.16%

 

 

 

YW Starter

Build 1

%

Yeast Water

50

10.53%

WW

19

4.00%

Dark Rye

30

6.32%

Spelt

11

2.32%

Total

110

23.16%

 

 

 

Combo Starter Totals

 

 

Hydration

83.33%

 

Levain % of Total

20.30%

 

 

 

 

Dough Flour

 

%

AP

475

100.00%

Dough Flour

475

100.00%

 

 

 

Salt

9

1.89%

Water

378

79.58%

Dough Hydration

79.58%

 

 

 

 

Total Flour

595

 

Water

478

 

T. Dough Hydration

80.34%

 

Whole Grain %

20.50%

 

 

 

 

Hydration w/ Adds

80.07%

 

Total Weight

1,084

 

 

 

 

Add - Ins

 

%

Red Rye Malt

1

0.21%

White Rye Malt

1

0.21%

Total

2

0.42%

Comments

isand66's picture
isand66

Looks like your "flat bread" came out very nice.  I like the open and moist crumb.  Did you notice the coffee undertones in the final bread?  You know how much I love to add coffee to my bakes lately so I'm curious what you think.

Great bake either way.

Ian

dabrownman's picture
dabrownman

the coffee does the same thing as espresso powder does to chocolate or rye breads.  I don't taste coffee but the flavors of the whole grains are enhanced and they taste more like the whole grain  - like  the taste of chocolate is enhanced with coffee.  I like it and the bread tastes more robust with the flavors  heightened but the coffee flavor muted.  I really like this bread  and it would be an exceptional panini or Cuban sandwich bread - being just the right thickness.  If shaped on parchment on a peel after it comes out of the fridge and allowed to rise for a couple of hours, it would be a fine ciabatta.  With sprouts and seeds (pumpkin and sunflower) it would make a nice boule too.  Lots of ways to go with bread.  It came out fine as a flat bread and I'm glad I went that way - with paninis for lunch today to show for it!  They must have been 19" long at least since the overhung the stone on each end by at least an inch and a half on each end developing those hooks :-)

Thanks for the comments Ian.