My Version of Eric’s Favourite Rye
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This is very much my take on Eric's formula. I don't like dried onions, but I love fried onions. I used my liquid rye sourdough, and it ended up as 30% pre-fermented flour. There is no added baker's yeast, and the hydration is 70%. I used an Organic white bread flour in the final dough. Here is the formula:
Eric’s Favourite Rye
Rye Sour Refreshment
Day/date | Time | Sour [g] | Flour [g] | Water [g] | TOTAL [g] | Temp °C |
Thurs 22 November | 08:00 | 40 | 150 | 250 | 440 | 28°C |
Thurs 22 November | 13:00 | 440 | 1350 | 2250 | 4040 | 28°C |
Material/Stage | Formula [% of flour] | Recipe [grams] |
1. Rye Sourdough |
|
|
Bacheldre Organic Dark Rye | 30 | 1500 |
Water | 50 | 2500 |
TOTAL | 80 | 4000 |
|
|
|
2. Final Dough |
|
|
Rye Sourdough [above] | 80 | 4000 |
Marriage’s Organic Strong White Flour | 70 | 3500 |
Caraway Seeds | 0.6 | 30 |
Salt | 1.8 | 90 |
Fried Onions | 7 | 350 |
Water | 20 | 1000 |
TOTAL | 179.4 | 8970 |
|
|
|
% pre-fermented flour | 30 | - |
% overall hydration | 70 | - |
% wholegrain flour | 30 | - |
Factor | - | 50 |
Method:
- Build the sour according to the schedule.
- Chop and fry the onions in olive oil and allow to cool
- Combine all the materials for mixing, and use a hook attachment, mixing on first speed for 3 minutes. Scrape down the bowl and mix a further 5 minutes on second speed. DDT 28°C
- Ferment in bulk for 2½ hours, with 3 S&F, every half hour.
- Scale, divide and mould round. Rest covered for 15 minutes.
- Final shape and proof 1½ hours. Use couche or bannetons
- Score tops and bake in wood-fired ovens
- Brush with Corn Starch Glaze. Cool on wires
I've also been making lots of mince pies, and a rather nice Banana Bread flavoured with vanilla, fruit and nuts too.
Some photos:
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For an all-round great guy
Best wishes
Andy