Seeded Rye Hot Soaker Boules. Pain de Siègle style of loaf, baked in a Sandwich Tin
Seeded Rye Hot Soaker Boules.
Pain de Siègle style of loaf, baked in a Sandwich Tin
The local flour theme continues….
After 2 recent homebaking sessions, my wheat levain has now joined the rye sour; both are built from traditional, local and organic flours.
I made 3 boules using a seeded rye hot soaker with a wheat leaven, a very simple formula for a sandwich bread, leavened with rye sour, and using the Gilchesters Farmhouse in the final dough with an 85% hydration! [Think high extraction flour here!] Oh! We had the family round today, so I also made pizzas with homemade tomato sauce with garden herbs, and a variety of lovely toppings [from: artichokes, capers, olives, anchovies, flaked salmon, fresh basil, buffalo mozzarella or creamy Lancashire cheese. The dough was made with a stiff wheat levain [60% hydration, just 20% pre-fermented flour], overall dough hydration was just over 76%. No photos, sorry; but I made them as 3 tray-baked, skinny bottomed, hence crisp based, pizzas. I gave the finished dough about 8 hours slow proof in the fridge before rolling out the bases and docking them prior to topping and baking.
- 1. Seeded Rye Hot Soaker Boules
I built the leaven with 3 refreshments. Final amounts of flour and water only are shown, but I started with 80g levain and refreshed from there.
I made 3 boules: 1 @ 1.5kg, 1 @700g and 1 @ 940g
Material | Formula [% of flour] | Recipe [grams] |
1. Wheat Levain |
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|
Gilchesters Organic Pizza Flour | 20 | 300 |
Water | 12 | 180 |
TOTAL | 32 | 480 |
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|
2. Seeded Rye Hot Soaker |
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|
Bacheldre Organic Dark Rye | 13.3 | 200 |
Pumpkin Seeds | 6.7 | 100 |
Sesame Seeds | 11.3 | 170 |
Salt | 1.7 | 26 |
Boiling Water | 37.6 | 564 |
TOTAL | 70.6 | 1060 |
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|
|
3. Final Dough |
|
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Wheat Levain [from above] | 32 | 480 |
Hot soaker [from above] | 70.6 | 1060 |
Gilchesters Organic Pizza Flour | 60 | 900 |
Gilchesters Organic Farmhouse Flour | 6.7 | 100 |
Water | 45 | 600 |
TOTAL | 214.3 | 3140 |
Overall Pre-fermented Flour | 20 |
|
Overall Hydration | 94.6 on flour | [80.2% with seeds] |
Method:
- Make the hot soaker and final refreshment of the levain the night before, about 6 hours ahead of use if possible. Cover and leave ambient.
- Mix the soaker with the flour and water needed for the final dough. Once properly combined, leave covered on the bench for 1 hour. Add the leaven and work up to a soft dough. Brush the bench with a little olive oil, to allow the dough to rest and condition, covered. Leave 3 hours, using S&F regularly to develop the dough.
- Scale and divide as desired and mould dough pieces round. Brush the tops with a little water, and dip into a seed mixture.
- Prove upside down in Bannetons for 3 hours.
- Bake in a pre-heated oven with masonry, and utilise steam.
- Cool on wires
- 2. Pain de Siègle in a Sandwich Tin
A really simple formula. The rye sourdough was given 2 refreshments over 2 days. The only flour in the final dough was Gilchesters Organic Farmhouse flour, which I am informed has an extraction rate of c.85%, and is beautifully milled. The hydration overall is an impressive 85%, and I was able to mould this loaf just before panning! Not bad when the weight is over 1.5kg!
Again, figures for flour and water totals only are given for the sour. The recipe made 1 large loaf in a Pullman Pan.
Material | Formula [% of flour] | Recipe [grams] |
1. Rye Sourdough |
|
|
Bacheldre Organic Dark Rye | 25 | 210 |
Water | 41.7 | 350 |
TOTAL | 66.7 | 560 |
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2. Final Dough |
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Rye Sourdough [from above] | 66.7 | 560 |
Gilchesters Organic Farmhouse Flour | 75 | 630 |
Salt | 1.8 | 15 |
Water | 43.2 | 363 |
TOTAL | 186.7 | 1550 |
Method
- Use autolyse principle, to combine flour and water with the sour, and leave, covered, for ½ hour.
- Add the salt and mix the soft dough to strengthen. I used a small hand mixer with hook attachments.
- Bulk prove for 1 hour
- Use scant flour to mould and shape the dough piece for panning.
- Prove for 3 hours
- Bake for 1½ to 1¾ hours at 190°C with steam.
- De-pan and cool on wires.
Further thoughts:
- Flavour and performance in these doughs are both significantly improved on the last attempts with all local flour. The high ash content dictates generous hydration levels, but also necessitates a reduction in the amount of pre-fermented flour. The wheat leaven needs to be less ripe than my previous effort. This time, I had it about right.
- The leaven is stiff, as the flour is thirsty, so 60% is less than generous hydration, but it gives greater tolerance in terms of fermentation rates. I suspect a leaven made with the Farmhouse flour may need 70% hydration, so fermentation may be over rapid to give the best dough quality possible.
- Photographs of all products, crust and crumb are attached; my apologies, they are not the best shots I've ever taken, it has to be said!
All good wishes
Andy