Danish Rye Tweaks?
Hey All,
Below is what I have been using for Danish Rye, I cut some of the mundane details.
I came across this post:
Serendipitous Danish-inspired Rye
and I had some ideas I'd like to run past anyone who would like to comment.
1. Given the length of time the dough retards in the fridge and thus soaks, would a boiling step make a difference?
2. He uses 17% beer. Any thoughts on 30-50% beer? The alkyhol would be a bit better than the same amount of water as far as gluten goes (if that is of any matter), but would the alkyhol interfere with the yeast and rise?
3. Salt: I was thinking instead of salt, using Marmite dissolved in the water, in an amount that would be the same as the total milligrams of salt.
4. Umami: I've done this with other breads, added a drained can of anchovies per loaf. Think it would make a difference?
And finally, 5. Malt extract over the molasses?
Any ideas, theories, comments, et cetera, greatly appreciated!
Starter
Ingredients:
218g water
159g Dark Rye flour
Rugbrød
Make on Thursday night, fridge until Saturday night, remove and let rise overnight, bake Sunday morning
Ingredients:
Dissolve the salt into the water, then 4 loaves
200g of the sour dough starter 800g
193g Dark Rye flour 772g
238g Cracked Rye 952g
208g Whole Wheat flour 832g
47g Flaxseeds 194g
476g cold water 1904g
15g molasses 30g
16g sea salt 48g
8 minutes in mixer. Pour into oiled pan and smooth top of dough. Cover pan with plastic wrap and allow rising for 10 to 12 hours. Before baking, pierce the dough with a skewer 20 times. Brush top of dough with an oil/water mixture and bake in a 400 degrees F preheated oven for 1 hour 15 minutes.
Well, I checked that out and it seems malt extract syrup isn't generally diastatic, so I'll run through the molasses and honey I have, then try some just for sweetening. I don't think I would be using enough to make much of a difference in flavour.
I did order some diastatic malt powder, so I'll try that in the sourdough starter. Any tips?
Delving further into this whole beer thing, in the Serendipitous formula above, he uses 17%, I think I will try 35%.
HOWEVER, I don't have the percentages for my recipe above; the original just had gram measurements. Can anyone give me some tips on calculating them? I'm not sure how the starter counts into percentages. Serendipitous is using 17% beer of that particular stage, but my recipe doesn't have that stage.
At that stage alone, he is using 36% (170g/475g=0.357) beer to water. The total water I am adding is 1904g, so to mirror him I would use 1224g of water and 680g (1904g*0.357=679.72g) of beer. But if I want to basically double his percentage, I would use 544g of water and 1360g of beer (1904g-(2*680g)=544g).
Does that make sense to everyone? Any thoughts? I'm using:
Trader Joe's Providential Belgian-Style Golden Ale: Providential Belgian-Style Golden Ale is unfiltered and lightly effervescent - more similar to fine sparkling wine than typical beer. Pale gold in color, it delivers aromatic notes of citrus peel and ginger that lead to a malty, mildly sweet, and hoppy flavor profile, and a finish that is positively palate-warming. With 7.5% alcohol, this is an ale to be sipped and savored, and will improve with age for about two years. An excellent "food beer", Providential shines alongside everything from curries to fruit pies to hearty soups.
Is the alkyhol too high? I think the beer, while not stout, can certainly add to the flavour profile.
Anyone have any ideas?
Looking a bit farther into this beer thing, it doesn't seem like the alkyhol will be detrimental to the making of the bread, and I'm not using it in the starter. But, I'm seeing mixed reviews as to whether it will have any real effect on the flavour, certainly a big, heavy, stout or porter would, not as much the Belgian that I will be using.
And the process continues....
The beer is for the baker not the bread ;)
Gerhard
Without too much moderation, either. HA!
Good discussion, lots of back and forth here. Keeps things lively. HA!
Tonight should be the making of the paste, and the into the fridge it goes.
When it comes out, nobody knows!
Welp, finally have a moment to bake this. Should be good and proofed by now.