Russian Coriander Rye
First I should say that this bread is around as Russian as I am, which is maybe some. Months ago, I bookmarked Lief's interpretaton of Breadnik's interpretation of Russian Coriander Rye. This is my interpretation. Original posts are here http://www.thefreshloaf.com/node/18561/breadnik039s-russian-coriander-rye-levain [1] and here http://www.thefreshloaf.com/keyword/russian-corianderrye [2]. I followed Lief in going with a purely levain version, and used the same ingredients (mostly) albeit in different proportions. And also modified the times by a lot. It's cooling on the counter now, so I don't know how it will taste, but the smell (as always with rye) is heavenly. It's also a treat to cook with coriander, which fills the kitchen with a marvelous aroma when it's crushed. This dough is very high hydration (95%) and fairly high proportion of rye (60%) but actually quite easy to work with. Here is my formula and method:
Russian Coriander Rye | baked on Jan 28, 2011 | ||||
Starter | 67% starter | first feeding | second feeding | total | |
starter seed | 30 | plus 10 hrs | plus 6 hrs | ||
KABF | 18 | 18 | 15% | ||
Dark Rye | 30 | 70 | 100 | 85% | |
water | 12 | 30 | 70 | 112 | |
total grams | 230 | ||||
Final dough | Starter | Percents | |||
High gluten | 150 | 15.0 | 23.5% | ||
Dark Rye | 350 | 83.5 | 61.6% | ||
Spelt | 105 | 14.9% | |||
water | 400 | 93.5 | 95% | ||
total starter / flour in starter | 192 | 14% | |||
salt | 15 | 2.1% | |||
coriander | 7 | ||||
honey | 82 | ||||
molasses | 51 | ||||
vegetable oil | 40 | ||||
hydration of starter | 95% | ||||
Estimated pounds of bread | 1584 | 3.15 | |||
Mix all ingredients but starter and salt | plus 20 min | ||||
Add salt and starter | plus 1 hour | ||||
S&F | plus 1 hour | ||||
S&F and shape into boule, preheat DO to 500, place upside down in brotform | plus 45 min | ||||
Spritz, slash and sprinkle with cracked coriander seeds. Reduce heat to 450 and lower loaf into DO and put in oven with top | plus 15 min | ||||
Reduce heat to 400 | plus 15 min | ||||
remove top | plus 35 min |
A few notes about this: I don't really understand what dark rye is. Is it just another way to say whole rye, or actually a different grain? I've never baked with this before. I used Sir Lancelot for the high gluten flour. I wonder if this is what made the dough so easy to work with, even with the high hydration and the high rye content. I fermented the first build of the starter overnight, and then the second for 6 hours. Four hours after the second elaboration it looked like this:
This looked plenty fermented but it still had what I would term a fresh grassy smell. Two hours later, the fresh smell was gone, but it hadn't really switched to a ripe sour one either. So I probably could have let this go a little longer, but it did seem to have plenty of rising power. I baked in a Dutch Oven which I don't usually do, not because the dough was so slack (it wasn't) but just because I was baking a boule, and it's a little easier to skip all the steaming and so forth. Now I'm just waiting for breakfast.
And the crumb:
This is a very highly flavored bread. The coriander alone makes you sit up and notice. I thought with 7 grams it would be hardly perceptible. Crust is crunchy and overall bread texture is substantial but not heavy. This is quite delicious and certainly a change from the ryes I've been making. Next time I might decrease the sweeteners.