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Cedar Mountain's Sprouted Rye Sourdough

Danni3ll3's picture
Danni3ll3

Cedar Mountain's Sprouted Rye Sourdough

I managed to find some of Cedar Mountain's recipes on Tapatalk and since hubby had requested a rye loaf for this week, I thought I would give it a shot. It didn't get the oven spring that Cedar Mountain gets but it sure smells wonderful. Crumb shot will be forthcoming once we cut into it.

As to the method, I changed a couple of things. I included  the add-ins in the autolyse, I subbed out the red fife for local partially sifted wheat flour and I sprinkled the loaves with rye flakes just before putting in the oven. I sprayed the loaves with water to get the flakes to stick. 

Cedar Mountain's Sprouted Rye Sourdough 

A few days before:

Sprout - 215 g rye berries 

Method and quantities 

Toast - 15 g black sesame seeds

Chop/grind - 150 g of the rye sprouts

Autolyse - 150 g ground sprouted rye, 150 g rye sprouts, 15 g toasted bl sesame seeds, 700 g water, 300 g local dark rye, 100 g partially sifted local flour, 50 g Kamut flour, 550 g all purpose flour. - Let sit for one hour. Next time , let autolyse longer to help develop gluten. 

Mix - 22 g salt, 220 g young levain (100% hydration  50%rye/50% AP), 30 g water - Pinch and fold to incorporate and develop gluten. Next time I think slaps and folds would be helpful. 

Ferment - Do 4 sets of stretch and folds a half hour apart and let rise till just past double. That took about 1:15 minutes. 

Divide and rest - The dough was sticky and soft but it shaped nicely with minimal handling. I let rest maybe 10-15 minutes before shaping. 

Shaping - I used the envelope fold method and popped the dough into baskets seam side down. I really did not get a tight skin in these at all. 

Proofing - The loaves went into plastic bags and then into the fridge for 14 hours. 

Baking: I spritzed the loaves with water and sprinkled rye flakes on the loaves before putting them in the Dutch ovens lined with parchment paper. Baking was done as usual with 20 min at 500 F, 10 min at 450 F and 30 minutes uncoverse at 450 F. 

Spritzing the loaves got the mix of rice/AP flour wet and I ended up with a nice sheen on the crust. 

Comments

dabrownman's picture
dabrownman

this recipe on the outside,  It has to be tasty, hearty and healthy too!  Well done Danni - Fingers cross for the open crumb - pretty tough for a loaf like this one but we have faith in the wee beaties:-)

Happy baking

Danni3ll3's picture
Danni3ll3

Well the crumb is better than I expected based on the low oven spring. It is tasty as all get out! I am pretty pleased about this one! I wish I could thank Cedar Mountain somehow...

dabrownman's picture
dabrownman

crumb cokd be:-)  Well done!

Isand66's picture
Isand66

That's a beauty!  Crumb is as good as it gets and this must taste fantastic.

Regards,
Ian

PalwithnoovenP's picture
PalwithnoovenP

J'aime bien le seigle et vos pains de seigle ont l'air beaux et delicieux! La croûte et la mie (la miette?) sont brillantes!  Ou est CM? Il me manque aussi. Je sais que je pourrais avoir fait des erreurs mais ce n'est pas important tant que j'apprends la langue. :)

Que pense votre mari de ces pains?

Danni3ll3's picture
Danni3ll3

C'est vraiment incroyable que vous apprenez si bien tout seul. Vous avez vraiment un don pour les langues. 

Mon mari aime bien la boule mais il m'a demandé si je pouvais faire un pain de seigle plus blanc comme il se vend dans les boulangeries commerciales. Jai du lui expliqué que ces pains n'ont qu'une très petite portion de seigle et cela est pourquoi la mie reste blanche. 

Je ne sais pas ce qui est arrivé avec CM mais il a complètement disparu. C'est vraiment dommage parce c'était quelqu'un super gentil qui avait de très bonnes idées quand on parle de combinaisons pour rajouter à la pâte. 

Ru007's picture
Ru007

Well done Danni, it looks great

It must have been delicious :)

Happy baking

leslieruf's picture
leslieruf

well done to find Cedar Mountains recipe. You did a great job, the crumb is great

Leslie