Applause to TFL and Sour Rye with Pistachios
I love TFL and visit often. As a professional baker I've learned a lot through the use of TFL. I am accustomed to dough dividers, commercial mixers, large shaping tables, and when lucky top notch steam injected deck ovens. Now I used to do a lot of home baking/cooking but it has become less and less as I continue working in the industry (I know very sad). So I've made it a point to get back to my favorite hobby even on my time off. Here is where my applause comes in.
I see some absolutley fantastic bread made on this site. All of which is made in home kitchens with wonderful innovations to bring your bread to the professional level. What I've found is this is not easy. Its a whole seperate set of skills that need to be learned and adapted too. I'm fortunate that the forumla and working with dough is familiar to me. I do have to learn to use my small kitchen space and my home oven assisted by pizza stones, dutch ovens, ice cubes etc...
I'm just very impressed and happy to be a part of the community.
Might as well share the bread I baked yesterday. (Still not sure how I feel about the pistachios, I think its good)
Sourdough with Rye and Pistachios (about 77% hydration)
Sponge
25 g 100 % starter (My starter is fed once daily and kept in a retarder, so its a sour starter)
100 g Stone Ground Rye (I use fresh ground Giustos)
100 g H20 (80 degrees)
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Mix and let stand in a warms spot 6-8 hours
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Final Dough
325 g H20 (I hold out about 10% by eye to add later in mix)
450 g (Iused Bob's Red Mill Unbleached AP as it was what was in my house) Bread Flour may be a better choice.
12 g Salt ( Iused himilayan pink salt)
75 g Chopped Pistachios
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1) Mix sponge, 90% of H20, and Flour to mixing bowl and mix to shaggy dough. Rest 30 minutes
2) Add Salt and mix on speed one until combined. Turn up to medium speed and develop dough.
3) Once a nice dough is coming through add remaining water and mix on speeed 1 until it incorporates.
4) Once the dough has come back add pistachios and mix in. (they will distribute better after S + F's)
5) 3 stretch and folds at 30 minute intervals. Followed by 1 hour bulk ferment. 2:30 total bulk ferment.
6) I made one large boule and proofed for exactly 3 hours before baking in my dutch oven.
Bake at 460 with lid on for 20 minutes, remove lid and bake 15-20 more minutes.
This dough is not easy to work with but popped in my oven and has a wonderful structure and flavor. I'm just wondering if the pistachios were a good add in or not for this type of bread. Some more sampling needs to be done. I have a picture but I don't know how to share them on here.
Happy Baking to All