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Submitted by danmerk on June 28, 2007 - 8:41am Marble Rye - help me with this recipeCan someone help me create a marble rye recipe? I am looking for a lighter crumb than my normal sourdough as this will be a few loaves for friends. Here is what I was planning on doing. Use a refreshed starter and build to 200g (used to split for seperate levains) Rye Bread 400g white flour Pumpernickel 400g white flour Mix seperatly, autoyse, and then knead in 100g of starter to each. Let ferment for 2 hours turning 2-3 times. Shape into balls, let rest. Roll each slightly to flatten, placing one on top of the other and rolling for marbling effect. Let proof until ready. Bake 350 in cold oven. Egg wash.
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If you want a lighter loaf
If you want a lighter loaf try using high gluten flour in place of some of the regular white flour. My usual loaves are 1/3 high gluten flour, enough to give it some fluff without turning it into Wonder Bread.
Check the salt
That looks like a lot of salt. I generally us 2% of the flour weight which in this case would be half of what you are calling for.
Also as the above poster suggested, I would suggest trying first clear flour instead of "white" or all purpose. Clear works great with rye and gives the dough a more workable structure. You want to add additional flour to the darker dough to compensate for the addition of molasses, so both doughs are the same hydration. Otherwise they won't bake at the same times and temperatures.
Eric