Hansjoakim's Favorite 70% Sourdough Rye: My second baking
Hansjoakim described this gorgeous rye bread in his blog last Fall, and I made Hansjoakim's Favorite 70% Sourdough Rye myself in September. I made it again today, inspired by the delicious-looking ryes Mini and Eric have showed us recently.
This time, I made a few changes: I used KAF First Clear flour rather than AP flour. I mixed the dough a bit longer (6 minutes). And I proofed the loaf seam-side down in the brotform, expecting the folds to open up during baking. As you can see, I must have sealed the loaf too well and, perhaps, proofed it too long. The result was an intact loaf with no bursting at all. And I got pretty good oven spring, too. Sometimes you can't get those attractive "imperfections," even when you try for them.
The crust was pleasantly chewy. The aroma of the cut bread was earthy-rye with a definite subtle sourness. The crumb was moist and tender. The flavor was earthy-sweet. It was wonderful, thinly sliced with cream cheese and smoked salmon for breakfast. It was also good open-faced with a bit of mayo and smoked turkey breast, accompanied by a bowl of lentil soup, for lunch.
David
Comments
Drools! Yum, exquisite bake, David!
I have a seeded 100% Rye on my plans.
Wonderful David. I hope I can start trying my hand at rye again soon once school settles down. Did you dock the loaf by chance? Couldn't tell by the picture.
I didn't dock the loaf because I expected the seams to open up with oven spring. They obviously didn't.
David
My 70% rye just came out of the oven but it's not near as pretty as yours! I was debating a banneton and even had a floured cloth on stand-by but was too worried the cloth would stick to my wet loaf. No guts, no glory for me. I got a real nice stretch on the surface of the loaf when shaping too.
Mini
My dough was not that sticky, for a 70% rye. I kept the hydration the same, even though I used a more absorbent flour (first clear). The loaf fell right out of my lightly floured brotform. (Whew!)
David
Here is mine shaped with wet hands, I think my dough is wetter than yours. Somewhere around 82% hydration. The surface was light tacky and I was wetting my hands about every 5 seconds. This loaf cannot hold itself up very well so I baked in a flat bottomed wok for a good shape.
Yeah. Your loaf looks like it wants to spread. I bet it was good!
I never thought of baking in a wok. Do you pre-heat it? Oil it before putting the loaf in?
I have a couple high-hydration breads that might benefit from some wok-time.
David
I just got these two beauties and their rims sit so nicely together! I removed the handles. Picked them up for €10 each. Can use them as woks too!
Get nice shaped loaves in these even if the dough can't support itself... fail safe.
Mini now in Austria
Mini, what material are they made of? It looks like cast aluminum to me. Is it?
It's very thick!
coating. They've been washed, oiled and pre-heated and rubbed down. Ready to go for a cold oven bake! No need to drag back my pans from Korea. These fit into my oven here nicely. I picked them up at Hofer (Aldi) during Asian week. I also picked up an oval basket made of sea grass, might be interesting to draw out the pattern.
very nice !
Looks good enough to eat, David! ;-)
Hmm....home grown lemons, eh. Are the flowers from your garden?
Yes. The camellias are from our garden.
David
Wonderful loaf, flowers and write-up, David!
Awesome-looking crumb :)
You definitely made a winning recipe with this one. Thanks, again!
David
I'm intrigued by the dense ryes. Yours looks delicious. Thinly sliced with cream cheese, lox, thinly sliced red onion and a slice of summer tomato would be heaven.
I was in the grocery today looking at the imported whole grain ryes. Those little packages of 5-6 slices, incredibly dense but moist looking crumb. Guess I need to give this a try!
Thanks for the post,
Betty
As ryes go, this is not super-dense - not compared to the black bread Eric made last week. I've yet to undertake one of those myself.
Hansjoakim's 70% rye isn't exactly light either. I'd call it "substantial." It's a delicious bread. Do try it.
David