Hickery Flour in Rye bread
Hi Everyone
Yesterday I bought price-discounted day old rye in town. Toasted it's probably the best rye I've had in a long while by a long mile! I looked up the recipe with the thought of recreating it and came up with this ingredient list. But what's "hickery" flour? Google doesn't help explain what it is. In only know of hickery as a tree. Anyone?
https://www.freshcityfarms.com/market/product/ravenorganicrye-mabels-bakery
Also when you look at the recipe list - for you experienced rye bakers as I'm not - would you mind giving me estimates as to your best guess on percentages of each ingredient? I'll take the average weights from your responses, bake and post the results on this email.
And for those of you in Toronto (yes Benny I'm talking to you) you really should find this bread. It's sold around the city at a bunch of different places - It's properly called Mable's Raven Organic Rye. Raven is the brand name of the rye flour they use.
In advance, thanks! frank!
HERE is a reference. "Hickory flour" is ADM's name for a flour product they sell in Canada to commercial bakeries. It is listed under "hard spring wheat " products. After a few searches I still could not find additional info. So Mabel's Rye has whole wheat flour in it.
Hi Frank,
Hickory is adm's first clear flour. 14% protein, 0.8% ash.
https://www.ardentmills.com/products/traditional-flours/clear/
You can use any other brand of first clear flour, KAF sells one, for example. I have never seen first clear in Toronto or in Canada from retail sources.
It is a very light colored, almost white flour without much endosperm or bran in it, mostly composed of the intermediate layer between the center of the grain and its bran (aleurone layer). It is a byproduct of white flour milling and is used in rye bread baking in any amount, from 20% to 80% of total flour. Rye flour is strong tasting and helps covering up somewhat unpleasant eggy flavor of pure clear flour aroma.
It is impossible to guess the proportions from the label, because it is not following the standards. Normally, indredients are listed in the order of decreasing weights in the formula or bread composition.
It indicates three kinds of flour, two specific brands and kind and one is simply "flour" of unknown kind, and water is in the fourth place in the list which is strange, with the amount of leaven being less than salt by weight which is even stranger. If water is about 70%, then each of the three flours must be more than 70% each and the math doesn't work.
was on the ingredient list,
Got a crumb shot? Bread has coffee grounds in it.... any domnant flavours?
Ingredients: K2 Raven Rye, Hickory Flour, Flour, Water, Sea Salt, Espresso Grounds, Bittersweet Cocoa Powder, Levain, Fresh Yeast, Rye Meal, Oat Flakes, Sunflower Seeds, Pumpkin Seeds. Contains: Wheat.
To reverse engineer I'd start with the weight of the finished loaf and add the % of water weight lost during the bake. Then check and compare to a similar familiar sd loaf. Take the total dough weight and subtract weights roughly salt and added ingredients like coffee, cocoa, seeds, oats, fresh yeast. (Non glutinous ingredients should not go over one third of the total flour weight) With what is left figure out flour /water ratio and subsequently subtract the levain, perhaps a rye levain using the "meal".
Once you get the flour separated as a whole, use your experience to decide what portions of flour you want to use. The inclusion of coffee and cocoa hints to me that the loaf is most likely under 20% rye flour and without the colouring, it would be a light colored crumb. Pumpkin and sunflour go good together so I would make them equal weights but stay under 5% of flour weight of each (about 25g each to 500g flour) for the first round unless you want a hardy loaf. Once you get a recipe written down and tested, tweak one ingredient at a time.
Thoughts...expresso grounds? spent grounds? Hmmm. Oats might need a soaking up time, 30 minutes perhaps with hot water and grounds or an autolyse. Toasted oat flakes or oat flake scald will help with handling a sticky dough. How strong is the coffee flavour in the bread?
Just my thoughts, Mini