Big batch of Rye Sourdough
Happy today - I baked my biggest single batch for the pre-order customers, and everything actually worked out! It was 13 loaves of Rye Sourdough using Peter Reinhart's recipe from Crust and Crumb (with a few minor modifications). Over 10 kg of sticky rye dough and Max (the 30 quart Univex mixer) handled it without a whimper or a wobble, even at almost speed 2 for six minutes. The dough was strong and elastic and I was SO glad I didn't have to mix all that by hand. I hate dealing with dough that has a high rye flour content; it's so sticky!
This recipe also has a very high percentage of pre-fermented dough. First stage is a rye sponge using only rye flour, water and starter, then bread flour is added after the first stage is bubbly to form a firm starter. This ferments in turn and is then retarded in the fridge overnight. Next day I mixed the dough, let it sit for around 3 hours in the cooler basement (we're having a little heat wave here on the West coast) then shaped it, put it in baskets and bannetons, then into plastic bags to sit again at basement temperature for another 2.5 to 3 hours. Into the fridge for the night.
Next morning (today) I heated the oven with granite stones to 475F, popped the loaves onto peels, scored then into the oven. Five minutes at 475F (with steam), then down to 450F for another 30 minutes. The loaves had an internal temperature of around 210F when finished. I even managed to bake one loaf just for us, so I'll post a crumb photo maybe tomorrow when I slice into it. But so far, very happy with every stage of this one!
I had to use nearly every basket and banneton I own for this big batch! This is the dough after spending the night in the fridge.
Beautiful dough - flecks of nigella and caraway seeds
Loaded on the peels, ready to go in the oven.
Scored and ready!
Part of the first batch, cooling. I can only just fit six of these round loaves on the stones at one time. If I baked them in the iron pots I could have done eight at once but would still have had to do two bakings. I like this bread better on the stones (not sure why).
Here's one of the basket-risen loaves. The one at the top of the post was proofed in a banneton. I like the shape of the banneton loaf better and, of course, the flour markings from the canes makes it look nice too.
Stay tuned for crumb shots! Wish I could post aroma... :)
I cut into the big loaf (the one I reserved just for us) today, and had a slice with lunch. It is wonderful! Very happy with this batch, for sure.