Free Style Sourdough Rye
Last Tuesday was one of thous days where I came back early form work and just had the urge to bake bread. For some time now the guys at work are daring me to produces a good dense rich rye bread. Well time was short and I did not had time for those multi-builds long fermentation formulas. So I figure if am not going to follow a meticulous recipe, I might as well go all the way and prepare it all by feel and sight (and with a few not so traditional additions ). I was very pleased with the result, and so does my co-workers that finished it all up!
1 Cup of 75% hydration - AP flour -Sourdough culture (Just out of the fridge)
1 Cup of lukewarm water
1.5 Cups of Whole Rye flour
0.5 Cups of bread flour
0.25 Cups of beer
1 TSP of Cocoa powder
1 TSP of active dry Yeast (about 4 grams)
1 TBS of Salt
3 TBS of Vegetable Oil
A handful of Dried Cranberries
1.Mix all the ingredients (except the Cranberries) in a stand mixer for 2 minutes, or until a uniform mess is form.
2.Knead the dough for 10 minutes to a medium-high speed.
3.Add the Cranberries and mix for an additional minute.
4.Proof the dough for 30 minuets in a sealed container - fold.
5.Proof for another 30 minuets - fold.
6.Proof for another 30 minuets - shape to a tight cylinder and place in a narrow loaf pan.
7.Proof for about an hour.
8.Bake in a 230° oven for 15 minutes - with steam. and another 45 minutes on 210° without steam.