The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dark Russian Jewish Rye Bread with Porter, Prunes, Nuts and Aromatic Seeds

  • Pin It
dabrownman's picture
dabrownman

Dark Russian Jewish Rye Bread with Porter, Prunes, Nuts and Aromatic Seeds

This bread is a different version of a formula that Lucy dreamt up back last May that we liked very much and can be found  here: 

http://www.thefreshloaf.com/node/33480/dark-russian-jewish-deli-rye-porter-onion-sprouts-and-aromatic-seeds

 

We dropped; the rye spouts, cocoa and instant coffee, 6 grain cereal whole oat and white malt completely while adding; whole wheat, rolled oats, prunes, chia seeds and expensive mixed nuts (pecan, Brazil, hazelnut and almond).  The toadies changed in that they had; wheat and oat bran, wheat germ, 6 grain cereal and quinoa in them this time and the whole grain was dropped for 60% to 50%.


We upped the aromatic seeds this time too because they were too subtle last time and we have grown to like them more too.  Lucy hates just about everything bread wise except pumpernickel it seems but, she was at the Vet getting her teeth cleaned and one extracted - poor thing.  Thankfully, she whipped this formula up for me before she went to Apprentice Painville – poor thing.

 

Since we decided to do a longer retard of the dough than normal we cut the starter to 10 g, from out 15 gram normal for this size of bread  and the levain amount was cut to 13% of the flour and water total in the dough instead of our normal 20%.  This should allow us to get an 18 hour final proof retard in the fridge without over proofing - also the reason we dropped the white malt in trying to slow things down.

 

We built the levain as per our usual of late, 3 4 hour stages and refrigerating it for 24 hours after the 3rd stage feeding when it had risen 25%.   We took it out of the fridge to finish its doubling in volume.

 

While the levain as doing its final rise on the heating pad we autolysed the rest of the wet and dry with the exception of the prunes, nuts, salt and aromatic seeds and put it on the heating pad to keep warm for 2 hours.

 

Once the salt and levain was added to the autolyse we did 10minutes of slap and folds of 7, 2 and 1 minutes with 15 minutes.  We than did 3 sets of stretch and folds to get all the add its incorporated. All the slapping, stretching and folding was done on 15 minute intervals where the dough was left on the counter covered by a stainless steel mixing bowl.

 

Once the gluten development was finished, we all owed the dough to ferment in the bowl on the heating pad for 1 1/2 hours before pre-shaping and shaping into a longish batard and placing it in a basket lined with a rice floured kitchen tea towel.  It was immediately bagged and refrigerated 30 minutes later for 18 hours.

 

It proofed to 90% in the fridge and would be ready to bake after sitting on the counter for an hour and half, so we fired up BOB (odd name for Big Old Betsy) to 550 F 40 minutes unto that warm up   Last time we proofed and baked this bread in a cold enameled DO but this time we decided to bake it on a stone since it got too big for the Romertopf.

 

This one is too long for the 16 round stone and almost too big for the rectangular stone. We had to slide it in on a 45 degree angle after un-molding it onto parchment paper on a peel, also on a 45 degree angle, we slashed it with a serrated tomato knife.

 

Mega Steam was provided with a Pyrex pan half full of water and lava rocks on the lower rack with the baking stone right above and the other stone sandwiching the bread.  We baked the bread for 12 minutes with steam - minutes  at 500 F and 8 at 475 F.

 

Once the steam came out we continued baking at 427 F – fan on this time.  In 15 minutes the bread was done, reading 205 F on the inside.  We did rotate it on the stone every 5 minutes to ensure equal baking on the various 45 degree angles.

 

The crust browned up well as it bloomed and sprang while the kitchen smelled terrific.  The crumb was less open than we thought it would be but light soft and moist for a loaf with so much stuff inside.  The subtle aromatic seeds were especially nice and the nuts a fine addition.  Overall it is a nice looking loaf inside and out as well as a fine tasting one and guaranteed you won't find one on sale anywhere:-)  It made a fine pastrami, Munster and Dijon Sandwich with and apple, green bean, asparagus, broccoli, Brussels sprout and Mexican grey squash, blue and Camembert cheeses salad, carrot coins sweet and Yukon Gold potato wedges. - delicious!

 

Thanks to Mini Oven and hanseata (Karin) for the rye, nuts and aromatic seeds and to janetcook for the corn. These three Baking Ladies inspiration for this bread according to Lucy who is in bad shape after yesterday’s ordeal.

 

Formula

Rye Sour Levain

Build 1

Build 2

 Build 3

Total

%

WW, Spelt & RyeSD Starter

10

0

0

10

1.64%

Dark Rye

10

20

40

70

11.49%

Water

10

20

40

70

11.49%

Total

30

40

80

150

24.67%

 

 

 

 

 

 

Levain Totals

 

%

 

 

 

Dark Rye Flour

75

12.32%

 

 

 

Water

75

12.32%

 

 

 

Hydration

100.00%

 

 

 

 

 

 

 

 

 

 

Levain % of Total

13.16%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

Dark rye

185

30.38%

 

 

 

Rolled Oat

10

1.64%

 

 

 

Potato Flakes

10

1.64%

 

 

 

Coarse Yellow Corn Grits

10

1.64%

 

 

 

Whole Wheat

25

4.11%

 

 

 

AP

294

48.28%

 

 

 

Dough Flour

534

87.68%

 

 

 

 

 

 

 

 

 

Salt

11

1.81%

 

 

 

Porter 355 & Onion Water 92

447

73.40%

 

 

 

Dough Hydration

83.71%

 

 

 

 

 

 

 

 

 

 

Total Flour

609

100.00%

 

 

 

Onion Soaker 75, Porter 370 & Water 75

522

 

 

 

 

T. Dough Hydration

85.71%

 

 

 

 

Whole Grain %

49.75%

 

 

 

 

 

 

 

 

 

 

Hydration w/ Adds

83.05%

 

 

 

 

Total Weight

1,475

2.76

 

 

 

 

 

 

 

 

 

Add - Ins

 

%

 

 

 

Toadies

10

1.64%

 

 

 

Honey

14

2.30%

 

 

 

Prunes

100

16.42%

 

 

 

Red Rye Malt

8

1.31%

 

 

 

Chia Seeds

17

2.79%

 

 

 

Anise, Coriander, Fennel

8

1.31%

 

 

 

Caraway

8

1.31%

 

 

 

Pecan, Walnut, Hazelnut, Brazil

150

24.63%

 

 

 

VW Gluten

10

1.64%

 

 

 

Dried Minced Onion

8

1.31%

 

 

 

Total

333

54.68%

 

 

 

 

 

 

 

 

 

Weight of rehydrated onions was 18 g

 

 

 

 

 

 

 

 

 

 

 

 

Comments

Darwin's picture
Darwin

This one sounds very interesting and well suited to help clean out the pantry.  Well done Miss Lucy.  ;)

dabrownman's picture
dabrownman

pretty quick for sure:-)  The base is a 40% rye bread but the rest is pure Lucy. She is recovering. Glad you like the bread Darwin and

Happy Baking

Mini Oven's picture
Mini Oven

Leave out a piece, please, my elves are on their way to collect.  

Sending warm thoughts and healing magic for Lucy.  Camomile tea might help soothe those gums.

dabrownman's picture
dabrownman

but I think it was the same birds that eat the tomatoes.  Even elves aren't fast enough to stay ahead of them.  Lucy is feeling better today...Yeah!

Happy Baking Mini 

Bakingmadtoo's picture
Bakingmadtoo

Oh! Those look just gorgeous. Such beautiful colour. I love fruit and nut combinations, the salad looks good too.

Poor Lucy, I hope she is recovered.

dabrownman's picture
dabrownman

nuts and prunes, t his one is for you even though none of them really overpower the others.  We love the aromatic seeds too.  We like this bread a lot and can't wait to have it as toast with cream cheese and salmon this morning.  Glad you like it too and

Happy Baking.

golgi70's picture
golgi70

Loaf dab. Must be delish. 

 

Josh

dabrownman's picture
dabrownman

Very tasty indeed.  Can't wait to see your next market bake.

SylviaH's picture
SylviaH

for the crumb shot.  I just love the addition of all the nuts.  What a tasty loaf to go with the yummy salad and sandwich.

Oh that look, poor baby.  It just makes me sad to see Lucy not feeling well.  I sure hope she's up and about soon then everyone will feel better.

Sylvia   

dabrownman's picture
dabrownman

100% rye with walnuts we have been hooked on nuts in rye.  Andy's Brazil Nut with Prune bread is another one of our favorites too.  Throw in Varda's 40% rye Tzitzel and some of what the Queen of seeds is known for and you have something close to his bread:-)

Lucy has perked up this morning and feels much better - It might be the meds....  Happy Baking Sylvia

isand66's picture
isand66

Max is crying for poor Lucy and wishes he could give her a big kiss to make her feel better.  That's some fantastic looking bread and must taste as good as it looks.

I will post my 2 bakes this weekend and hopefully it will cheer poor Lucy up.

Regards

Ian

dabrownman's picture
dabrownman

The bread is perfect for smoked meat sandwiches.  Very tasty indeed.  Not the cheapest bread to make but neither is pastrami:-)  Look forward to your next post and glad you like the bread.  Lucy says hi to Max!