Today I'm documenting this sour rye bread so I can remember what I did and not have to look back thru multiple threads to find my way. My last sour rye came out really well, but today I wanted to add in a few more ideas culled from various posters. From ehanner: using water from rehydrating onions as part of the dough water. From Norm: going all the way to 100% with the rye sour component, and bulk fermenting in a wet wooden box (well, I used a salad bowl). From dmsnyder: most of the method, plus baking at a higher temp for crispier crust and using medium rye rather than light.
I made one fatal mistake - I did a 20 minute autolyse of the white flour and water (I had a few errands to do). Disaster! I was using high-gluten flour (I'm out of first clear) and it turned into a web of indestructible gluten strands which took a lot of patience to incorporate when I mixed the final dough. And the crumb shot reveals that I wasn't completely successful either. Thankfully, it came together flavor-wise despite the little blobs of white...
With the glaze
- Stage 1 sour: From refrigerated stock add 1/2 C water, stir to dissolve and aerate. Stir in 3/4 C medium rye to a thick paste. Sprinkle 1/4 C meduim rye on top. Ferment at room temp ‘til risen and ‘cracked‘ into contintents. If not ready to continue, refrigerate overnight.
- Stage 2 sour: Add to the stage 1 mixture 1/2 C water, stir to dissolve and aerate. Stir in 3/4 C medium rye to a thick paste. Sprinkle 1/4 C medium rye on top. Ferment at room temp ‘til risen and cracked into continents. Again, OK to put in fridge for a while.
- Stage 3 sour: (Mix this stage before bed, let it ferment overnight) Add to the stage 2 mixture 1/2 C water, stir to dissolve and aerate. Stir in 3/4 C medium rye to a thick paste. Sprinkle 1/4 C medium rye on top. Ferment at room temp ‘til risen and cracked into continents. Should have at least 17 oz. by now - enough to make one loaf.
- Rehydrate handful of dried onions with boiling water - (save water!)
- Measure 1 generous T caraway seeds. Grind 1/2 T, reserve rest for topping
- Prepare 1 C altus -(save the water) if using.
- Mix final dough.
WATER ________________________________________ 227g (8oz)
add enough additional water (to H2o from onions and altus) to make 227g
RYE SOUR _____________________________________454g (16 oz)
FIRST CLEAR (or high gluten) FLOUR______________454g (16 oz)
KOSHER SALT___________________________________7g (.25 oz)
INSTANT YEAST__________________________________5g (.2 oz)
GROUND CARAWAY SEEDS_______________________5g (.2 oz)
NIGELLA SEEDS__________________________________8g (a heaping T)
I hand mixed all 10 min, then rested 5 min, and did some slap and folds on a floured counter for another 10 min...what a mess!
8. Bulk ferment [AND PREHEAT OVEN NOW to 475F with D.O. inside] - about 30 min. total. Put dough in large, wooden salad bowl moistened with water. Cover with another large bowl. With very wet hands, do 2 sets of stretch and folds every 5 minutes. Then just let it rest. The dough became puffed, but it did not double.
9. Shape, top, score - with very wet hands, gently shape a boule by cupping hands underneath the dough - do it right in the salad bowl. Slide dough onto parchment paper generously dusted with cornmeal. spray loaf with water and top with the rehydrated onions, poppy seeds, rest of caraway seeds a little bagel salt and some cornmeal. 3 slashes. NO FINAL RISE! Load into the D.O. - parchment paper and all.
10. Bake - turn oven down to 450. Bake covered for 20 min. Uncover, (whee! nice oven spring) and bake 25 more min until internal temp reaches 205. Make cornstarch glaze
11. Take loaf out of DO, turn oven off and put bread back in for 10 more min. to get more crispy. Glaze with cornstarch.
The flavor was great - not overly sour, surprisingly. The crumb was very moist with little jolts of nigella and caraway seed flavor. The crust was chewy, and all those seeds and onions added some crispiness too.
NEXT TIME: DO NOT AUTOLYSE!! Try loosening the rye sour with the water first and then add the rest of the ingredients. Get the clear flour - tastes much better - really missed it this time. Add extra 25% nigella seeds - those are flavorful! Try skipping the glaze next time, it seemed to make the crust less crispy.