And some days you should-Volkornbrot!!
Ok, so I redeemed myself. After my soupy batch of about 20lbs of cinnamon oatmeal raisin dough was put to sleep in the fridge to figure out how to best go about dealing with it another day, I pulled out the soaker/starter for my volkornbrot. Threw them together with some flour and water. This is the first time making this. Also the first time working with my fresh ground flour. Mini and I had discussed the idea this afternoon, AFTER I had already started soaking my quantity of flax seeds and rye chops. I fed the rye starter rye meal the night before. This would be called a WAG in Army or engineering terms.
So, added some flour and a bit of water until things looked the right consistency. Put the dough in the pullman pan. Boy, it felt a lot heavier than that extra 100grams of flax seed should have caused it to be.
Maybe I need a new set of scales?
Not sure if the rye meal caused my starter to go crazy or if it's the warmer temps in the cabinet of the RV but things went to rising like they were on steroids. Of course, I had done all of this at oh, 8PM the night before working, with plans to bake in the morning. I had planned to ferment for the full 8 hours like I usually do. At 11pm I could see this wasn't a good idea as it was hitting the top of the Pullman pan.
Now what? Well, not many options with rye, are there. So, I did what I do best. Flew with it. I started the oven at 250 degrees, thinking about the Horst Black Bread story. I can do this. So, I put the bread in the oven at 250 from 11 until 5am. 7 entire hours! I woke up to the heavenly smell of 100% rye baking.
I have to say, this rye was cut about 1 hour after getting out of the oven. I simply could not wait the proper 24 hours until cool. Sorry JH! And, is it every good! I think I like volkornbrot even better than my daily rye!
Spices this time were caraway, fennel and ground coriander, 1 tbsp of each for a large loaf of volkornbrot.