Lucy Takes Another Shot at Not So Tzitzel Like Sprouted Rye
We baked a version of rye bread called Lucy’s Sorta Tzitzel back in the middle of August and it turned out to be one of the very best rye breads we have made to date – found here.
http://www.thefreshloaf.com/node/39721/lucy%E2%80%99s-sorta-tzitzel-sprouted-sourdough
So naturally, Lucy wanted to try and mess with it and see if she could improve on it somehow to make it more Tzitzelish. She dropped the whole grains to 40% from 60% but made them all sprouted rye instead of equal amounts of rye and wheat with only half of them sprouted. Tzitzel doesn’t have any sprouted grains in it but, since sprouted grain taste so much better, Lucy says –why not?
Lucy remembered to use some corn meal on the crust this time which is traditional and shaped the bread into an oval shape which is closer to the traditional batard than a boule. She also upped the bread spices considerably to get closer to the traditional rye. She also used some barley malt syrup this time in place of the red malt which would get a bit closer to traditional rye bread.
She also decided to up the hydration this time even though the last Tzitzel Like bake had 50% more whole grains and came out perfect. Hey, she won’t listen to me about the hydration anyway so I just go with the flow which in this case was a sticky, sloppy mess that never stopped sticking to the counter until the end of the 3rd set of slap and folds.
She strayed from tradition by using a New Belgium porter from Fort Collins, CO for all of the dough liquid. As far as the process goes, we followed the previous Tzitzel bake with the exception that the long cold retard was reduced to 16 from 20 and the dough was allowed to proof on the counter for 3 hours on a heating pad before Big Old Betsy was fired up to ramming speed.
We slashed the oval more traditionally than the T-Rex we used the last time and we also decided to bake under the Magnalite turkey roster bottom, used as a cloche, instead of using Mega Steam which is much more work than we wanted to expend today.
What is better than LA red hot tamale and chicken taco?August was hot, so the last rye bake really proofed well in the fridge but this one, in the AZ winter cold, just didn’t move along as fast. In fact it hardly puffed itself up at all in the fridge. Temperature really makes a huge difference in how bread ferments and proofs. So we hoped our rule of: watching the dough instead of the clock would work out so that all would be fine in the end.
We are really starting to get into home made fresh noodles, can trailrunner's SD ones be far behind? This bread baked up nice and brown, sprang and bloomed well enough and smelled teriffic as it baked - must have been the bread spices.
Can't wait to see the crumb The crumb came out soft, moist and fairly open for a bread of this type. The best part was that this bread has outstanding flavor. This isn't your 'everyday Jewish Deli Rye. This is an assertive rye that belies its tiny amount of rye in the mix. Those of you that don't like bread spices might want to cut them by a third or half.. Adding in some reconstituted dries mined onion would be a fine addition to this sour rye bread. The porter just made everything a little more complex to the palate. This is the best JDR bread we have ever made but it could be better.
SD Levain Build | Build 1 | Build 2 | Build 3 | Total | % |
10 Week Retarded Rye Sour Starter | 8 | 0 | 0 | 8 | 1.42% |
27% Extraction Sprouted Rye | 8 | 17 | 34 | 59 | 10.44% |
Water | 8 | 17 | 34 | 59 | 10.44% |
Total | 24 | 34 | 68 | 126 | 22.30% |
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Levain Totals |
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Flour | 63 | 11.15% |
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Water | 63 | 11.15% |
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Levain Hydration | 100.00% |
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Levain % of Total Flour | 11.15% |
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Dough Flour |
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72% Extraction Sprouted Rye | 162 | 28.67% |
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KA Bread & La Fama AP 50/50 | 340 | 60.18% |
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Total Dough Flour | 502 | 88.85% |
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Salt | 11 | 1.95% |
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New BelgiumPortage Porter 340 | 355 | 62.83% |
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Bread Spices | 20 | 3.54% |
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Barley Malt Syrup | 22 | 3.89% |
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Dough Hydration | 70.72% |
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Total Flour w/ Starter | 565 |
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Tot. New BelgiumPortage Porter 355 & Water | 418 |
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Total Hydration w/ Starter & Adds | 76.71% |
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Total Weight | 1,036 |
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% Whole Sprouted Rye | 39.82% |
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| Bread spices include 10 g Caraway & 10 g Anise, Corriander & Fennel |
And Lucy reminds us not to forget the salad
Comments
Gorgeous!
it was fun to make and delicious!
Happy Baking
Looks tasty, I'm interested to see the crumb shot.
Could you elaborate on "bread spices" please?
-Dave
paste in the seeds! 10 g or caraway plus 10 g total of an equal mix of anise, fennel and coriander. You would like this one. It hits all the flavor notes,
Happy Baking.
Do your roast your seeds DB? That is one tip they shouldn't miss. Roasted cracked spices. :)
and Dolly and I are drooling over your loaf! well.... the key board.
I suppose we don't roast the spices in the oven but do dry pan fry them till they just start to smoke a teeny, tiny bit then grind them. We do the caraway seeds separate because we only grind half of them with the rest of them going in whole.
I can't think of a time when we don't roast spices first for anything we are making in the kitchen, except for salt in the shaker?
Our 3 favorite rye breads are now this one for a JDR under 40% rye style, Lucy's take on Adri's Westphalian for a 60% Rye and your 100% Rye at 104% hydration with walnuts can't be beat for a 100% rye, We love rye bread and are suckers for the Pumpernickel low and slow baking to bring out the full flavor. Your 100% recipe is a killer that way:-).
Happy Baking Mini
Hey DA, It looks like a tzitzel. Hurrah. And I'm sure very delicious with the sprouted grains. Congratulate Lucy for me. -Varda
Drop the rye to 30% and get rid of the porter and it be closer yet. My wife came home and said that this was her favorite rye bread and asked to take some to a friend at work on Monday. She said it is more deeply flavored than Tzitzel. It's the sprouted rye that puts it over the top! Glad you like the bake - as rye bread experimenter, you would like this bread.
Happy Baking Varda
Ricetta molto articolata che grazie alle tue indiscusse capacità, ci ha concesso di poter apprezzare un pane dalla cottura impeccabile, dalla mollica, che grazie alle foto magnifiche, risulta essere giustamente umida, moderatamente e giustamente alveolata.
Chissà che gusto e che profumo con l'anice, il cumino, il finoccho ed il coriandolo....
Pane da degustare con dello Speck Altoatesino o con formaggi cremosi.
Bello, molto bello.
Grazie della tua generosa condivisione.
A presto, Anna
Sei proprio su Anna. Thsi pane avrebbe retto a speck, un pieno al gusto di formaggio o affumicato carni. Non vedo l'ora di averlo per la colazione questa mattina con alcuni affumicato Salmone e crema di formaggio. Questo è un pane saporito, una delizia, anche se ci vuole così tanto tempo per fare. Gald ti è piaciuto il post di Anna. Non vediamo l'ora di vedere la tua prossima bella buon cotto. Happy cottura
Congrats to you and Lucy! I hope she is feeling better this week. This one must taste fantastic with all those goodies packed in. So did you taste the sprouted flours with everything else going on in this one?
Max and Lexi just came in from their walk in the snow that dropped on us overnight. Unfortunately it's raining so everything is turning to slush but Lexi enjoyed her romp none the less :).
Happy Baking Lucy and DA!
sprouted rye in this bread. Sprouted grain has its own. more full bodied, flavor and it easily comes through. This porter isn't a very assertive one though and it just comes through a bit and more so with the color - Other Porters are much better than this weak wristed sister. We upped the aromatic seeds to about twice what we normally put in. Lucy has always called me a woosie when it came to these seeds and she was right. We like the version with more seeds better.
To go along with your snow, Lucy, who is feeling better this week, is sending along a picture of this year's volunteer crop of daisies and a volunteer bunch of red lettuce that somehow managed to find a place to sprout.
Happy baking Ian
Sigh. I have lacked the motivation to make sprouted grain flour but I have all the infrastructure to do so and really should give it a go, especially since JDR is Mr jeano's favorite bread in the world. Dang it. Now i'll have to re-read all the sporting threads and get busy. Double dang. Hate it when the Dark Side of the Force becomes irresistible.
Rye is also my favorite, especially Westphalian Rye. The key to sprouting is making sure the seeds just barely 'chit' and no more. If you let them sprout too long, you will end up with malt. Rye is the fastest to chit, 18-24 hours and the worst if it goes to malt. You will have 'collapsing goo dough' with a bunch of malt in the mix:-)
Here is a post on the what happens to me when the dark side calls. Lucy’s Take on Adri’s Westphalian Rye Never sone this one with sprouted rye for the dough flour though
Happy Sprouted Rye Baking .
Progress report on my own sprouted JDR
I went ahead and soaked 10 oz of rye berries yesterday. They are from the last 2# vacuum sealed bag left from the 50# of rye we bought in march 2013, which should give you an idea of how much the two of us love our rye breads!
As happened when I made rye malt for the rye test recipes, a few berries started to chit during the soak after only about 10 hours. I didn't dare let them go longer than another ten hours or so after I drained them last night. They are in the dehydrator now. I'll post on my blog as things develop.
we only soak them for 3-4 hours before getting them into the sprouter for the remaining 20-21 hours. I was always told not to soak them longer or they might drown in the water and die. We like to sprout at 72-76 F on a heating pad. The other thing is that you don't want them to get any light while they sprout so that no chlorophyll develops. This process makes them think they are underground in a warm, moist, but not wet, dark place. Seems like that is what they have evolved to like the best. If I am malting the berries for 4-5 days, i rinse them in water every 12 hours to make sure they don't go moldy.
happy Sprouting
Looks great DAB's. Sprouted Rye flour was a bit of a mess for me recently. I wrote about it on my last post to isand.
And sure looks like the proof is okay to me. Bet it's sweet and tasty.
Cheers
Josh
one tasty bread. It seemed to take forever for this bread to proof even with the sprouted flour. Don't know why since it should have been pretty speedy. Odd how these things go. Probably could have left it on the counter for another half an hour since it did split a bit. The difference between having barely chitted sprouts and too much malt isn't all that much. i've had sprouted bead over proof badly during an 8 hour retard and the dough eventually turned to a gummy goo when baked. These sprouted flours can be unforgiving but the taste is so good when you get it right it is worth a few problems.
Glad you liked the bread Josh and
Happy Baking.
dabrownman: Looks delicious. Love the scoring...it is so uniform. I still have a couple of bottles of the porter left, so I may have to try it! Love the food as well. A hot tamale and chicken taco sound perfect to me right now. Best, Phyllis
like this one belongs on your baking list so hang onto one bottle of porter to try it out - it is worth the effort. Lucy and I made a special lamb pate with a small bit of pasta, rice pate and 4 different herbs in it just to put between a couple slices of this fine bread for lunch. One of the best sandwiches ever! Odd how bread can end up causing a real mess in the kitchen :-)
We really like Louisiana Hot Tamales! Very spicy and made with corn meal insteadd of masa. The Creoles and Cajuns learned how to make a Mexican Tamale into something unique that they can call their own.
Glad you liked the bread Phyllis and
Happy rye bread baking.