Bread with bold flavours wanted this week.
25% Germinated Red Rice 15% Sprouted Rye Sourdough
Flour (All Freshly Milled)
Sprouted Rye Flour
Germinated Red Rice Flour
Whole Red Wheat Flour
Whole Spelt Flour
White Whole Wheat Flour (Starter)
Whole Rye Flour (Starter)
Vital Wheat Gluten
Starter (100% hydration)
Toasted caraway seeds 1 tsp
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.
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A bit under-proofed... Again