Today's bake: Gotland Rye - Gotlandskt Slagbrod (Sweden)
Source: The Rye Baker by Stanley Ginsberg
Notes:
From TDW: 1302gr - 1 Pan(s) Pan Size: 9x5x3 In / 22.86x12.7x7.62 CM
To TDW: 2430gr - 2 Pan(s) Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM
Substitutions:
Following up on our recent speculations about using Cream of Wheat, I made a loaf with 50% COW. It worked out very well, though there was an unplanned extra 4 1/2-day bulk fermentation in the fridge (it was supposed to be only overnight).
I didn't know how well the COW would absorb water, but I suspected that it would take longer than usual. I started with 62% hydration. I would use a little less next time since the dough ended up a little sticky and didn't want to hold its shape quite well enough. Still, a good result.
What do you call the time between Easter and Christmas? Exactly! Time to practice making panettone!
I just couldn’t resist without baking another panettone — or in this case, colomba. This time with cranberry and white chocolate.
Took me 4 attempts to get this done! The first one was disaster (underbaked, too many components, cloying sweet, and too rich), the second one I scraped the levain away (I went overboard with extremely low hydration and extremely high osmotic pressure starter, became too proteolytic and had so little leavening power), the third one was portioning issue, and here is the fourth one!
Friends are coming over after we go out for dinner.
I've been tinkering with the Pain de Rémésy recipe off and on and am sharing a modification that seems to work better and more reliably.
Here goes:
83% strong bread flour
2% rye flour
15% whole wheat flour
1% salt
2.5% sourdough starter
Less than a gram of instant baker's yeast (~0.6-0.7 per kilo of flour). I use a bit less than 1/8 a teaspoon for a 600g loaf. This is added in a supporting role, to help ensure a decent rise.
This experiment was suggested by Tom, here.
Conclusion: Excellent
I was going to use 75% bread flour, but goofed and used a/p.
90g ap flour
30g CoW
66g egg (big farm egg)
I wanted to try again a sourdough loaf with 100% "Ruchmehl". I'm not 100% sure, but afaik the closest match for Swiss "Ruchmehl" is the first clear flour. It is the traditional flour for bread in Switzerland. Something in the middle between bread flour and whole wheat. In the recent years some millers in Germany and Austria have begun to produce this flour, but it's not really mainstream.
BTT - this is my second bake with this flour. I wanted a more open crumb with 100% "Ruchmehl" / first clear
100% Ruchmehl / first clear
80% total hydration
2% salt
