The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

25% Germinated Red Rice 15% Sprouted Rye Sourdough  

Elsie_iu's picture
Elsie_iu

25% Germinated Red Rice 15% Sprouted Rye Sourdough  

 Bread with bold flavours wanted this week.

 

 

25% Germinated Red Rice 15% Sprouted Rye Sourdough

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

270

100

30

100

302.5

100

Sprouted Rye Flour

45

15

 

 

 

 

45

14.88

Germinated Red Rice Flour

75

25

 

 

 

 

75

24.79

Whole Red Wheat Flour

90

30

 

 

 

 

90

29.75

Whole Spelt Flour

90

30

 

 

 

 

90

29.75

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

1.25

0.41

Whole Rye Flour (Starter)

 

 

 

 

 

 

1.25

0.41

 

 

 

 

 

 

 

 

 

Hydration

 

 

 

 

32.5

100

277.7

91.80

Water

 

 

170

62.96

30

100

202.5

66.94

Whey

 

 

80

29.63

 

 

80

26.45

 

 

 

 

 

 

 

 

 

Salt

5

1.67

5

1.85

 

 

5

1.65

Vital Wheat Gluten

9

3

9

3.33

 

 

9

2.98

Starter (100% hydration)

 

 

 

 

5

16.67

 

 

Levain

 

 

65

24.07

 

 

 

 

 

 

 

 

 

 

 

 

 

Add-ins

 

 

 

 

 

 

 

 

Toasted caraway seeds 1 tsp

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Total

 

 

599

221.85

65

216.67

599

198.02

 

Sift out the bran from dough flour, reserve 30 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients. 

Combine all leaven ingredients. I used it after 3 hours and it wasn’t quite ready (28.5°C).

Roughly combine all dough ingredients. Ferment for a total of 5 hours. Construct a set of Rubaud mixing for 3 minutes at the 30 and 40 minute mark respectively. Do a set of lamination at the 50 minute mark. 30 minutes before shaping, do a set of coil fold. Shape the dough then put in into a banneton directly. Freeze for 20 minutes before retarding for 16 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.

 

Oh well, that hole...

 

The oven spring was quite decent for a loaf with 40% rye and red rice. I find lamination really useful in improving dough strength in weak dough. It makes a real difference that can be obviously felt.

 

 

This bread tastes pretty sweet, comparable to sprouted kamut/durum bread. Sprouting seems to have tamed the acidity of rye. Usually I get noticeably sourer bread even with 10% rye but the acidity isn’t very pronounced this time. I suspect this is owing to that a very young levain was used as well.

 

_____

 

Falafel tacos

 

Nasi lemak with an Italian & Japanese twist… Risotto-like coconut rice with a Japanese style soft-boiled egg

 

Cheesy egg omelette served over rava pilaf

 

Garlicky linguine with shrimps, mushrooms and green beans. Topped with provolone piccante :)

 

Chicken enchiladas in 3 chili sauce, spiced grouper with sautéed cauliflowers, green peppers & onions, pan-grilled corn with pickled cucumber, black bean rice pilaf, and stir fried veggies

 

White bread of the week: 30% amaranth 10% sprouted rye & white wheat

A bit under-proofed... Again

 

Comments

Benito's picture
Benito

Elsie amazing bread and delicious food again, I want to live in your kitchen!  😀

Benny

Elsie_iu's picture
Elsie_iu

Please reconsider before you decide to move in. Our kitchen gets really hot during the summer! Especially after I bake or cook something while keeping the kitchen door closed (Read: no hot air gets out AND no cold air-con air comes in). Sigh... You ought to save on electric bill so that your mom won't keep muttering about it all day!

Your bread looks great too! I can see that you're constantly improving :)

dabrownman's picture
dabrownman

If anything, the white bread is over rather than under proofed.  It looks just about perfect but without seeing the crust it is hard to tell.  Love the bread - you are gaining all the bread skills.   Love the falafel tacos.  How could you not want to jamb a few of them in your mouth?  I make falafel waffles which shows how much time I have in my hands.  They are great with maple syrup on them for breakfast with butter and some powdered sugar but falafel tacos will be on the menu soon for sure. 

Olathe Corn is in season 10 ears for a buck and grilling them is the way to go with Queso Fresco, Lime and Smoked Chipotle!  The enchiladas are pretty killer looking.  Grouper is my favorite fish to spear and cook on the beach.  They make great tacos - the best!  The cauliflower looks like it has wood ear mushrooms making them taste way better:-)

Love the bread and the food.  You make my day for sure every time you post.  You might  be called a crack lady if you lived in NYC - not that I would know what that is.

Great baking Elsie - top notch!

Elsie_iu's picture
Elsie_iu

You can see denser areas surrounding the huge holes. Horrible for grilled cheese...

Falafel waffles sound really cool. Yet again, what isn't great after being "waffled"? I see people putting all kinds of crazy stuffs like mochi and leftover fried noodles in the waffle marker. Regular waffle batter and potatoes, which was once considered creative, just don't cut it anymore. The double-sweetener part reminds me of my dad. He likes to sprinkle coarse sugar on top of his jam toast.   

I might as well move over to your place for the cheap corn alone! Fresh corn on the cob is a real treat. Grilling them only makes them better! No wood ear mushroom anywhere... Hmm guess you were seeing the spice-covered caramelized onions? They still tasted quite good whatever. 

I'm far from gaining all the bread skills but thanks so much for the kind words :) You are the one who make my day! Stop praising me I'm flattered already!