The Fresh Loaf

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Sourdough with rye, spelt and soaker

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CAphyl's picture
CAphyl

Sourdough with rye, spelt and soaker

I have had lots of fun tinkering with this recipe.  Today, I reduced the rye content again, added flax seeds and sprinkled in some sesame seeds.  Still working on my shaping, but the bread was tasty.  My husband really liked it. .

The crumb was quite good as I kept the hydration at higher levels, as compared to where I started. I know I will keep playing around with this recipe as it makes great bread.  Thanks again to Khalid for getting me going on this.

Sourdough with Rye, Spelt and Soaker

Prefermented flour %

30%

Overall Recipe

Soaker

 

Bakers %

Weight

 

 

 

 

Bread flour

47%

450

grams

Coarse Corn Meal

30

grams

Whole Spelt flour

11%

106

grams

Couscous

30

grams

Whole Rye flour

26%

250

grams

Rolled Oats

60

grams

Coarse corn meal

5%

45

grams

Water

250

grams

Couscous

5%

45

grams

Salt

6

grams

Rolled Oats

6%

60

grams

Flax Seeds

25

grams

Water

84%

800

grams

Sesame Seeds

5

grams

Salt

2%

18

grams

 

 

 

Total

187%

1774

grams

Total

406

grams

Rye Sour

Final Dough

Whole Rye flour

60%

150

grams

Bread Flour

450

grams

 AP Flour

           40%

      100

grams

Whole Spelt Flour

106

grams

Water

100%

250

grams

Water

300

grams

Mixed Starter

10%

50

grams

Salt

12

grams

Total

 

550

grams

Rye Sour

550

grams

 

 

 

 

All Soaker

406

grams

 

 

 

 

Total

1824

grams

Prepare the rye sour by adding a tablespoon and a half of your active rye starter to the 250g water, and mix well to disperse. Add the flour, mix well, and let stand for 8-12 hours at room temperature. To prepare the soaker, weigh all soaker ingredients into a bowl, and then add the boiling water to the soaker. Mix well, cover, and let stand until overnight or until your rye sour is ready.

The next day, mix all ingredients using a stand mixer for 7-10 minutes. The dough will remain relatively sticky, so try to resist adding any flour at this stage. Shape as a round and let ferment in an oiled bowl for 2 hours at preferably 78 F, folding it using your scraper at the 1 hour mark. By the end of bulk fermentation, scrape your dough onto a heavily floured surface, pat the dough even, divide into the desired dough pieces, and round each piece leaving them to rest for 15- 20 min, covered. Shape your dough into a batard (see helpful videos on this). I did the final shaping and then placed the dough on parchment paper on a peel. You can also use your proofing basket.  Dust your basket with a mixture of all purpose flour and rice flour, and shape your dough and invert it smooth side down into the basket. The final fermentation will be only 45 minutes, but watch the dough NOT the clock. Preheat your oven at this stage with a stone in place to 500F.   Have your steaming apparatus in place. When ready, invert the dough on baking paper lined peel/ board and score it before placing on the baking stone. Place boiling water into steaming tray. Bake for 15 minutes with steam, and then remove the steaming tray and reduce the temperature to 450F for another 25-30  minutes or so. This last loaf turned out so big, so it needed a bit more baking time.  Be sure to adjust based on the size and the kind of crust you prefer. Remember, you can experiment with different ingredients in the soaker--that's the really fun part.

Cool on wire rack before slicing.

 

Comments

isand66's picture
isand66

Nice job!  These look great.

Regards,
ian

CAphyl's picture
CAphyl

We really enjoyed this bread.  I will make it again for sure.  Best,  Phyllis

dabrownman's picture
dabrownman

Jewish Deli Rye range with the rye but the other grains must really punch the flavor up a notch or three.  A great soaker, seeds and multigrain with the rye sour.  This is the kind of bread that Lucy licks her chops over:-)  Very nice bread indeed Phyllis!  Well Done and

Happy Baking

CAphyl's picture
CAphyl

I agree that the soaker ingredients really add to the taste.  The fun part is to keep changing it up.  I think I might have to try David's baguette recipe next.....There are just so many to try, including many of yours.  Best,  Phyllis

p.s.  do you have any good recipes that include millet?

dabrownman's picture
dabrownman

is that you can just throw it into any bread like an aromatic seed or nut and it puts a beautiful yellow speck in the crumb  Sometimes we grind it int eh coffee grinder alone or with amaranth to make a flour.  It can go in any recipe and works fine in a 5 7 or 9 grain bread.  Less than 5 grain we just throw them in the dough whole

I want t make this one http://www.thefreshloaf.com/node/37977/tartine-no-3-toasted-millet-porridge

Here is one where I tossed them in the dough http://www.thefreshloaf.com/node/32553/sd-yw-durum-ricotta-bread-pistachio-nuts-pumpkin-millet-seeds

I've been wanting to try Sylvia's take where she threw a half cup of millet seeds inti an apricot bread here http://www.thefreshloaf.com/node/18978/apricot-and-millet-loaves

Here is one of my favorite ways to use millet seeds - a combo Sylvia Apricot and Davis San Joaquin in a weird way

http://www.thefreshloaf.com/node/33306/they-call-me-mellow-yellow

Happy Baking Phyllis

CAphyl's picture
CAphyl

dabrownman:  You have given me plenty to think about.  I would love to make a recipe with millet and amaranth....I will get going on some combos....Best,  Phyllis

Mebake's picture
Mebake

That is a nice bake, Phyllis!

Interesting mixed starter, never thought of using Rye and AP in a starter before. The soaker must have been delicious!

What bread flour have you used? and what is the protein value?

all the best,

Khalid

CAphyl's picture
CAphyl

Khalid:  The protein was 4g per serving (30g), so 60, but that doesn't include the starter, which would add another 3 (but I am not sure I did add 100 grams as I think this was a guess).  By the way, I made an error  in the recipe in that I added the bread flour to the starter, not AP, as I the bread flour was open!

The soaker was really good.  It has been so much fun to experiment.  I can't thank you enough for getting me started on this.  I love how fast the dough rises as well.  I haven't got the shaping right, so I do have to work on that.  If you have any tips, please share.

The dough got so big that the loaf was huge.  I did freeze the other one, so I wonder how that will come out.  Will let you know.  Thanks again,  Phyllis

Mebake's picture
Mebake

here is a link to an illustration i made some time ago on shaping a batard: http://www.thefreshloaf.com/node/24865/shaping-batard

khalid

CAphyl's picture
CAphyl

Thanks so much Khalid.  I will try it next time.  Best,  Phyllis