25% Germinated Red Rice 15% Sprouted Rye Sourdough
Bread with bold flavours wanted this week.
25% Germinated Red Rice 15% Sprouted Rye Sourdough
| Dough flour | Final Dough | Levain | Total Dough | ||||
| g | % | g | % | g | % | g | % |
Flour (All Freshly Milled) | 300 | 100 | 270 | 100 | 30 | 100 | 302.5 | 100 |
Sprouted Rye Flour | 45 | 15 |
|
|
|
| 45 | 14.88 |
Germinated Red Rice Flour | 75 | 25 |
|
|
|
| 75 | 24.79 |
Whole Red Wheat Flour | 90 | 30 |
|
|
|
| 90 | 29.75 |
Whole Spelt Flour | 90 | 30 |
|
|
|
| 90 | 29.75 |
White Whole Wheat Flour (Starter) |
|
|
|
|
|
| 1.25 | 0.41 |
Whole Rye Flour (Starter) |
|
|
|
|
|
| 1.25 | 0.41 |
|
|
|
|
|
|
|
|
|
Hydration |
|
|
|
| 32.5 | 100 | 277.7 | 91.80 |
Water |
|
| 170 | 62.96 | 30 | 100 | 202.5 | 66.94 |
Whey |
|
| 80 | 29.63 |
|
| 80 | 26.45 |
|
|
|
|
|
|
|
|
|
Salt | 5 | 1.67 | 5 | 1.85 |
|
| 5 | 1.65 |
Vital Wheat Gluten | 9 | 3 | 9 | 3.33 |
|
| 9 | 2.98 |
Starter (100% hydration) |
|
|
|
| 5 | 16.67 |
|
|
Levain |
|
| 65 | 24.07 |
|
|
|
|
|
|
|
|
|
|
|
|
|
Add-ins |
|
|
|
|
|
|
|
|
Toasted caraway seeds 1 tsp |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Total |
|
| 599 | 221.85 | 65 | 216.67 | 599 | 198.02 |
Sift out the bran from dough flour, reserve 30 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.
Combine all leaven ingredients. I used it after 3 hours and it wasn’t quite ready (28.5°C).
Roughly combine all dough ingredients. Ferment for a total of 5 hours. Construct a set of Rubaud mixing for 3 minutes at the 30 and 40 minute mark respectively. Do a set of lamination at the 50 minute mark. 30 minutes before shaping, do a set of coil fold. Shape the dough then put in into a banneton directly. Freeze for 20 minutes before retarding for 16 hours.
Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.
Oh well, that hole...
The oven spring was quite decent for a loaf with 40% rye and red rice. I find lamination really useful in improving dough strength in weak dough. It makes a real difference that can be obviously felt.
This bread tastes pretty sweet, comparable to sprouted kamut/durum bread. Sprouting seems to have tamed the acidity of rye. Usually I get noticeably sourer bread even with 10% rye but the acidity isn’t very pronounced this time. I suspect this is owing to that a very young levain was used as well.
_____
Falafel tacos
Nasi lemak with an Italian & Japanese twist… Risotto-like coconut rice with a Japanese style soft-boiled egg
Cheesy egg omelette served over rava pilaf
Garlicky linguine with shrimps, mushrooms and green beans. Topped with provolone piccante :)
Chicken enchiladas in 3 chili sauce, spiced grouper with sautéed cauliflowers, green peppers & onions, pan-grilled corn with pickled cucumber, black bean rice pilaf, and stir fried veggies
White bread of the week: 30% amaranth 10% sprouted rye & white wheat
A bit under-proofed... Again