20100324 Mini Oven's 100% Rye - by Yippee
Decades ago, my elementary school teacher Miss Yeung wrote down 'Simplicity is Beauty' in my graduation autograph book. Even though I knew every word in this phrase, it was too complicated for a 6th grader who was then indulging in Hello Kitty and Melody dolls to fully appreciate the profound meanings behind it and I haven't given it much thought since. Today, the same phrase just dawned on me when I completed Mini Oven's 100% rye. Isn't this bread a true reflection of the message my teacher was trying to convey years ago? It's a simple loaf made with Mini's magic ratio. The moist, airy, glossy, and flavorful crumb is the beauty I've witnessed and experienced. 'Yummy' would be an understatement to describe her bread. In order to appreciate the combination of the complexity of flavors and the spongy-yet-substantive texture, you've got to try it yourself!
Last time, I was uncertain what my relationship with rye would be when I made the 90% rye loaf. Remember, we're Asians and we did not grow up with and are not even familiar with rye breads. In fact, my kids had refused to eat rye bread again after trying a terrible sourdough rye loaf from a famous local boulangerie. Hear this: "We have a personal grudge against rye bread!!! We won't eat it again!!!" That's how bad it was but that has changed. This time, these 100% rye loaves have received accolades from my entire family and we're in love with them! I sincerely thank Mini Oven for her time and generosity in sharing 'trade secrets' unconditionally and it has made my first 100% rye experience very successful and enjoyable.
The details of procedures are discussed in Mini's blog . I doubled her formula and adapted to a 3-bulid, 50% hydration firm starter. A summary of my formula is as follows:
The specifications of the flour I used are as follows:
Approximately, slightly more than half of the dough I prepared went into an 8x4x4 Pullman pan, which was filled to about 1" below the rim. Next time this amount should be reduced to make a perfect Pullman loaf. The remaining dough went into a greased Pyrex bowl. Fermentation took place at 80F for 8 hours.
I removed my baking stone and replaced it with a sheet pan prior to baking. These loaves were covered and went in the oven when it was cold. They remained covered until 15 minutes after the oven had reached 410F. Then the probe of a thermometer was inserted in one of the loaves and baking continued until internal temperature registered 205F.
This time I didn't forget about my rye breads in the oven. They were sliced 36 hours later.
Here are some pictures: