Luminita Cirstea’s Raisin-Rye (courtesy of farine-mc)
Hello everyone,
Farine featured Luminita Cirstea [1] in a 'Meet the Baker' post on her website.
Ms. Cirstea's courage, hard work, commitment and talent are so inspiring!
I so wanted to try making Ms. Cirstea's delicious-looking (and prize-winning!) Raisin-Rye bread.
With thanks to Farine for writing about Ms. Cirstea, and thanks to Ms. Cirstea for her efforts to develop this formula!
(Rye bread is new territory for me - I found lots of helpful information here on TFL posted by Andy, breadbakingbassplayer, dmsnyder, Elagins & Mini (thanks! to all)).
Here's a picture of the raisins (so pretty!):
After baking, my bread resembles a Mexican Chocolate Crackle cookie I recently baked:
Raisin-rye bread ... or... Cookie? :^)
Crumb shot (I love the flavor, and the golden raisins that light up the crumb; a lovely reminder of Luminita and her beautiful first name!):
For one 1000g loaf (my interpretation of Ms. Cirstea's formula [2]):
|
Liquid Levain |
Levain |
Dough |
Total |
Baker's |
Bread flour |
59 |
|
|
59 |
16% |
Rye flour, whole |
3 |
149 |
150 |
302 |
84% |
Rye meal, coarse |
|
|
50 |
50 |
14% |
Water |
62 |
100 |
179 |
341 |
83% |
Salt |
|
2 |
7.3 |
9.3 |
2.3% |
Starter |
25 |
|
|
25 |
|
Liquid Levain |
|
149 |
|
|
|
Levain |
|
|
400 |
|
|
Dark Raisins |
|
|
107 |
107 |
|
Golden Raisins |
|
|
107 |
107 |
|
Total |
149 |
400 |
1000 |
1000 |
|
(1) Raise Liquid Levain, 12 hours at room temperature. |
Cover raisins with cold water, soak 10 minutes, drain, keep overnight in covered container. |
(2) Mix Levain, speed 1 for 4 minutes. Bulk Ferment 90 minutes. |
(3) Add all dough ingredients. Mix 5 minutes medium speed. |
Add soaked raisins, mix low speed just until incorporated. |
Bulk ferment 90 minutes. |
Dust baskets heavily with rye flour. |
Scale by dipping your hands in warm water. This dough is very wet. |
Allow to proof, room temperature, 30-40 minutes. |
No scoring. |
Steam heavily; vent after 5 minutes. |
Bake 480F for 45 minutes. |
I'm including some pictures taken during fermentation (not sure if I did a proper job or not!).
The second Levain was to bulk ferment for 90 minutes.
Here is what it looked like at that point (I was unsure if it showed evidence of enough fermentation):
I proceeded with mixing by hand after the 90-minute bulk ferment, substituting an equal weight of whole-rye flour for the rye meal.
After the mix, the dough temperature was 73F:
I thought the dough was on the cool side heading into bulk fermentation (Mr. Hamelman recommends in the low 80's for a dough of this type).
The dough was to bulk ferment for 90 minutes but I let it go two hours, and tried to warm the dough by raising the temperature in the proof box.
After 1 hour of bulk fermentation, the dough's temperature had increased to 78F; after the second hour of bulk fermentation, the dough's temperature had increased to 88F).
Through the plastic container, I could see little air bubbles forming. The appearance of the dough after bulk fermentation:
The dough was quite sticky, so I didn't take a picture of the shaped loaf (my hands at that point were absolutely covered in rye paste!).
The dough after 40 minutes of proofing (some cracks starting to appear):
I baked at 480F for the full 45 minutes and left the loaf in for 10 more minutes with the oven off and door ajar.
The loaf sat for 16 hours before slicing. It's a really crusty loaf but the crumb is moist and tender.
We enjoyed a beautiful breakfast this morning, thanks to this bread - the flavor is wonderful!
Happy Baking everyone! from breadsong