Here's a pair of gorgeous loaves from Bread Alone.
I made the candied citrus rinds the night before (4 separate boils and rinses!), as well as activated the starter. This morning I made the dough and kneaded in the chopped rinds. I tried some different scores with my homemade lame. I do like the star pattern :)
It smells unbelievable! I'll post a report on taste and texture when I open them up.
I pulled them after the amount of time suggested in the recipe. When I thumped them, they sounded fair, but a bit off. Remembering my lessons from Reinhart, I put my instant-read thermometer in, and it read 140F! The crust was solid and very, very dark, but the interior was still wet! Back into the oven they went, and I left the probe of my in-oven thermometer in it so I could just set the alarm for 190F. I covered the loaves with aluminum foil to prevent them from burning. They needed another good 10 minutes.
If anyone wants the recipe, let me know and I'll post up.
-Joe
- Cut the zest and pith from the citrus, and slice into 1/4" wide strips. Put in a saucepan with water to cover by 1". Heat to boil over high heat, boil 4 minutes. Drain, repeat 2 more times.
- In the same saucepan, combine sugar, water, and drained peels. Heat to a simmer, dissolve the sugar. Stop stirring when the solution boils - to prevent crystallizing. Reduce heat to medium-low and simmer about 20 minutes, until the peels are tender and translucent, swirling occasionally by the handle. Transfer the peels to a wire rack to cool and dry at least 12 hours. Chop into 1/4" pieces.
- Combine starter and ale in a 6qt bowl. Break up the starter and stir until frothy. Add rye+WW flours, stir to combine. Add salt, cardamom, honey, and just enough bran flour to make a thick mass. Turn out onto a floured surface and knead un the citrus peels, adding flour as needed until dough is soft and smooth, 15-17 minutes.
- Ferment 3-4 hours at 78 degrees until almost doubled.
- Divide and shape into tight round loaves. Place seam side down on a board dusted with cornmeal. Cover with a damp towel or plastic and proof 2-2 1/2 hours, or until almost doubled in volume.
- Preheat your oven and stone to 450F. Score the loaves and slide them onto the stone. Pour 1cp water into your hot steam pan and close the door. After 30 seconds, spritz the sides of the oven with water. Repeat twice more, and bake about 20 minutes. Reduce heat to 400, and bake until crust is firm, another 15-20 minutes. Thump the bottom to check for doneness. See note in my original post about doneness.
EnjoY! -JOe