adrianjm's bread ..
So in a previous thread, adrianjm was having a few wee issues with a wheat/rye loaf and many suggestions were made - including a suggested recipe by me - which turned out to have far too much water in it. Doh!
However it turned out OK and I decided to give it a go myself - reducing the water a little.
So the recipe is:
- 500g flour - of which 350g is strong white and 150g is rye.
- 150g sourdough starter (I used wheat @ 100%)
- 20g malt extract (the thick syrup-like stuff)
- 8g salt
- 300g water
I was aiming for 65% hydration here.
I mixed it all up, left it in a sticky pile on the bench covered with the bowl for half an hour, gave it a very quick knead (as good as you can with a pile of stickiness) and transferred it back to the bowl and left it covered overnight.
This morning it has risen well, so I turned it out, attempted to stretch & fold it, gave up, divided it into 2, shaped it as best as I could and put it into 2 tins and left them to prove. This took a little longer than I expected, but 2.5 hours later they went in the oven. 250C (although my old oven doesn't quite get there now) for 12 minutes with a mug of hot water in the bottom), then 22 minutes at 210C. I took them out of the tins and gave them a few moments more. It could probably take even longer in the oven, but it was good enough for me.
And this was the result:
I decided to make 2 as I don't need a large loaf lying about and if it was good, the other can go up to the shop and be sold...
I left them as long as I could (lunch time and hunger was kicking in ...) but one just had to be cut open:
It has a nice taste to it - not as strong as a full rye (I'm using Shipton Mill light rye here) with a slight stronger than usual sour tang to it too. I'm not sure the malt extract is giving it anything (it's not diastatic so simply there for flavour) - I might omit it in future. The white I'm using is Cann Mill (Stoates). This is the stuff that bakes more grey than white and I think that's added it the overall depth of flavour too.
I was surprised at just how sticky the dough was. More like a dough with > 50% rye in it than the 30% here. Not sure if that's the Cann Mill flour or not. I think it works well in a tin, but I might try a banneton next time.
However I think this will go on the menu and might even become a regular!
Cheers,
-Gordon
And that you might have a a place of the darker colored flour. Odd to see a Deli Rye in a tin though, Nice crumb! Well done and
Happy baking
Odd as this may seem, I've not heard the term "deli rye" before - a quick google suggests it may be a US (or even NY) thing - not common this side of the pond. Seems its essentially a loaf with a mix of Rye and wheat with typically more wheat than rye... Often with caraway seeds too.
Basically I did it in a tin to try to re-create the thing adrianjm made but I think it'll work well in a banneton or free-formed.
Sadly I don't have any deli's nearby who'd use it to make up sandwiches, but it might sell in the local wholefoods shoppie.
Cheers,
-Gordon
I prefer a 40% rye with caraway called Tzitzel with a corn meal dusting, (some people call it Corn Rye) but 30% is more common because it is so much cheaper, less powerful tasting and easier to make. This bread of yours looks so tasty, you should have no problem selling it for sandwiches and use up that darker wheat flour at the same time. Perfect with smoked meats and stinky cheese.
Happy baking
Beautiful loaf of bread. I bet it sells jiffy quick!
I'm thinking vintage cheddar and apricot chutney... Sandwiches, that is... ;-)
The loaf is lovely with a bold bake, my favorite kind of bake.
The second "wow" is for the oven temp. Those are some very hot temps for a rye hybrid-though it is a lean bread. Amazing how versatile dough is.
The third "wow" is more of a question- Do you know the room temp and how many hours you left the dough covered overnight? In my kitchen, it would have dissolved into a goopy puddle. My kitchen would be 18-26C.(Converted from F - I am in the USA). Curious to know if your kitchen was a bit cooler. I'd like to emulate .
Thanks for sharing. As to sticky dough, a little spritz of water on hands and scraper helps,as well as grabbing the dough in the bowl with fingertips only. Takes practice but this loaf looks worth repeating!
So I made the dough up at roundabout 9pm and left it in a coolish place overnight - coolish being relative - the kitchen floor which is at about 17 °C right now (about 63 °F), and it would dip down a few degrees overnight. I didn't get round to shaping/proving it until about 8am, so 11 hours later... It was nicely risen and rounded in the bowl.
I normally cook my 100% ryes that way too - although I'm thinking that my 250 °C oven isn't quite getting to 250 these days - will be installing some thermocouples soon to properly check. I cook 100% rye breads until a temp. probe into the middle reaches 97 °C - but they still get the same 10-12 minutes at 250 then down to 210 until done method.
Cheers,
-Gordon
.... I am making this at this moment but mine isn't unduly sticky so I hope I have the hydration right. I am tempted to leave this in the kitchen overnight as you suggest by my kitchen is 21 deg C and the last time I did something similar, I awoke to find the dough climbing out of the bowl!! So I might just play safe and put it into the fridge.
Cheers
...and left it on the counter overnight. Needless to say, it was all over the place by 06.00 this morning. I think I need to adjust the amount of starter!!!
Cheers
I used my starter directly from the fridge - 150g at 100% hydration...
However last night I made up a batch of bread (20 loaves) and as I didn't have enough starter in the jar in the fridge, I bulked it up to make the loaves - so it was up to 24C when I used it and I did more or less the same with those loaves (as I do 5 days a week normally) as I did with those test loaves - mix/knead at 9pm, left in the kitchen overnight and up this morning (a long lie-in - 6:15!) to find the tubs full of risen dough which I shaped/proved ... baked and sold ...
I wonder if my kitchen dips lower overnight that I'm aware of - might put a min/max thermo down there tonight.
-Gordon
65% hydration sourdough. (I'm comparing it to the 1:2:3 with 70% hydration.)
Looks very very, very good. Love the floured crust & diagonal scoring. :)