Something a bit different...
I've been well and truly bitten by the rye bug!
This weeks bake was a 70% rye, 109% hydration loaf, with sunflower seeds, green pumpkin seeds, raisins and i replaced some of the water with a dark beer!
I had to deviate from my normal MO of doing normal stretch and folds because the dough (or should i say, really thick batter) was way too wet. I just used a bowl scraper to kind of stretch the dough up and fold it over in the bowl for a few minutes.
I was worried that i had over proofed the loaf. I waited a bit too long to preheat the oven. I only turned it on when the dough was about level with the rim of the tin. I under estimated how quickly things happen with rye! I literally sat down in front of my oven for the first 30 mins of the bake waiting for it to collapse. Thankfully, it didn't!
The final loaf didn't look great, a bit shriveled on top when i unwrapped it to slice it today... I'm not sure what that means though.
But i'm happy with the taste! I'm glad i added the raisins. I like the little bit of sweetness.
Here' my formula all my weights are in grams:
| 100% rye Levain (about 104% hydration) | 252 | |
| Total Water | 520 | |
| Beer | 119 | |
| Water | 401 | |
| Total Flour | 470 | |
| white bread flour | 175 | |
| w/w | 0 | |
| rye flour | 295 | |
| Salt | 17 | |
| Honey | 8 | |
| Add ins: | 120 | |
| Sunflower seeds | 40 | |
| Pumpkin seeds | 40 | |
| Raisins | 40 | |
This was a slow and low bake, 35mins on 400F with steam, then another 95 on 325F. I took it out of the tin for the last 15 mins and baked it on a baking tray.
The formula is an adaptation of this recipe:
http://www.theperfectloaf.com/rye-sourdough-and-smorrebrod/
What do ya'll think?
Happy baking!
Comments
I have taken a hiatus from bread baking and lovely pictures like this are so inspiring. I like a touch of sweetness (I've used dates and golden raisins for that) in my rye,also. A light toasting and a little goat cheese or cream cheese would be perfect. Great job!
for you kind words!
I made some pickled onions today and i have a bit of brie that's just about mature, i my mind i can imagine it going well with this bread. I've never tried goats cheese so i'll give that a go too!
I'm glad you're getting back into bread making mode. I'm looking forward to seeing some of you bakes! :)
Happy Baking!
A high rye with lots of good stuff is a pretty sight!
must be channeling each other. It looks beautimous on the inside with all the goodies and it has to taste great. 109% hydration is about as ridiculous as I have ever seen for a bread that actually came out well too! Nicely done. Now it is time for some added minced, re-hydrated, dried onion, bread spices and 100% rye, baked covered, really low and slow pumpernickel style to get that real hard core rye going on deep down in there somewhere:-)
Happy baking
I'm glad you liked it!
And Lucy is a great inspiration :) The rye with the chocolate stout and all the add ins was somewhere in the back of my mind when i made this.
This one does taste good, my favorite rye loaf so far. But i still have another 9998 bakes to go before i can decide on an ultimate favorite.
Mmmm... i like the idea of a more savory bread too! Not sure about the 100% rye though... i don't know if i'm that brave yet. Although, all it usually take is an exciting looking recipe and i'll throw caution to the wind!
Happy Baking Dab