Rye and Wheat Breads for January 2011; not for changing!
80% Rye with a Rye Soaker, plus Black Strap Molasses
Very close to 2kg weight of paste, baked in a Pullman Pan, resulting in beautiful bitter sweet flavour!
This is close to Jeffrey Hamelman's recipe in "Bread: A Baker's Book of Techniques and Recipes" pp.213-4. The differences I used were as follows:
- Rye Sour is prepared as a liquid culture with water at 1.67 times the flour.
- Molasses in the formula at 4% on flour
- Overall hydration is increased to 85%
- High Gluten flour is substituted with regular Strong White Bread Flour [Allinson, 12% protein]
- There is no added yeast in the final paste.
Impact of relying on the Sour only for leavening meant 40 minutes bulk fermentation, then 2 hours 20 minutes final proof in the Pullman Pan.
Bake profile was 2 hours at 160°C, with a pan of water in the oven.
For more information on this bread, see my earlier postings, here: http://www.thefreshloaf.com/node/21307/some-variations-hamelman039s-quot80-sourdough-rye-ryeflour-soakerquot [2] and here: http://www.thefreshloaf.com/node/17539/slight-variations-two-more-formulae-hamelman039s-quotbreadquot [3]
Pain au Levain using both a Wheat Levain and a Rye Sourdough
Hamelman (2004) has a similar concept in his book, above, but this formula is quite different in a number of ways. Full details are given below:
Material |
Formula [% of flour] |
Recipe [grams] |
1. Wheat Levain |
|
|
White Bread Flour |
16.67 |
250 |
Water |
10 |
150 |
TOTAL |
26.67 |
400 |
|
|
|
2. Rye Sourdough |
|
|
Dark Rye Flour |
8 |
120 |
Water |
13.33 |
200 |
TOTAL |
21.33 |
320 |
|
|
|
3. Final Dough |
|
|
Wheat Levain [from above] |
26.67 |
400 |
Rye Sourdough [from above] |
21.33 |
320 |
Strong White Flour |
75.33 |
1130 |
Salt |
1.8 |
27 |
Water |
43.34 |
650 |
TOTAL |
168.47 |
2527 |
Total Hydration |
66.67% |
- |
Total Pre-fermented Flour |
24.67% |
- |
Method:
- Build both the rye sour and wheat levain using 2 elaborations plus stock starters, over a 30 hour period for the Rye and a 15 hour period for the Wheat.
- For the final dough, first of all use autolyse, combining flour, water and rye sour. Leave for 40 minutes
- Combine autolyse with wheat levain and mix for 5 minutes. Add salt and mix a further 5-10 minutes.
- Ferment in bulk, covered, for 2 hours. Stretch and fold, and leave a further half hour.
- Scale at 1.5kg + 1kg piece. Mould round. And place upside down in prepared Bannetons.
- Proof in the fridge for 1 hour, then ambient for 2 hours prior to baking.
- Pre-heat oven to 250°C, hold for 10 minutes before setting the bread onto hot bricks.
- Fill a roasting pan with hot stones with boiling water for steam, and cut the top of the loaves before setting to bake. After 15 minutes drop the heat to 220°C. After another 30 minutes drop the temperature to 200°C and completely bake out each loaf.
- Cool on wires [12] [13] [14] [15] [16] [17] [18] [19] [20] [21] [22] [23] [24]
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Ok, so there is evidence that my hands are not so clean; please don't make comments about this oversight on my part; the photographs are posted to be instructive and helpful. Thanks for appreciating this!
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The finished dough was strong, resulting in a lovely finished flavour in the bread. How I wish domestic ovens had sufficient power to do these large loaves full justice.
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Best wishes
-
Andy