Caraway Rye x 2
Hello everyone,
Baked a couple loaves of Caraway Rye. Turned out very nice. I wanted to close off the crumb a bit more, so I lowered the hydration down to 65%. Worked great. A little better for sandwiches, since that is what I love!
Bubbles is producing some fine bread ever since I switched him back to 100% bread flour/100% hydration. He was a 100% stone ground whole grain rye/100% hydration starter for awhile and decided it was time for a change. Seems he's liking it!
Sorry for all the stuff in the background. I've been meaning to start taking better pictures and not have dish soap as a background feature. I like how some people on this site use back drops and other creative stuff.
I always love the super dark caramelized bottoms. It adds so much flavor and the smell is out of this world.
And of course...homemade mayo! You can't beat it. So easy to make. And the mayo is not drooping through any large holes.
Smashed curried chick pea salad sandwich with Arugula sprouts and homemade mayo!
Recipe for two loaves.
Ingredients:
Bread Flour 600g 60%
Stone Ground Whole Grain Rye Flour 300g 30%
Whole Caraway 13g .013%
Starter (100% bread flour/100%hydration) 200g 20%
Water 550g 55%
Salt 20g .02%
1) Mix flour and water together. Autolyse for 1-2 hours.
2) After autolyse mix flour, starter, salt, and caraway together using pincer/dough squishing method.(is that even a technique?). Rest for 20 minutes.
3) Dump out on work surface. Perform stretch and folds every 20 minutes for about 2 hours.
4) Bulk rise at room temp for about 2 hours.
5) Place in fridge and retard for about 20 hours.
6) Take out of fridge, dump out on work surface and do one stretch and fold. Shape and bench rest for 10 minutes.
7) Perform tension pulls every 10 minutes for 30 minutes.
8) Perform one last tension pull and place in lightly floured banneton.
9) Proof for about 1 hour 45 minutes or until dough 1.5 times it's size and passes the poke test.
10) Place in preheated dutch oven. Bake at 500 degrees for 20 minutes.
11) Take off lid and bake for additional 20-30 minutes.
12) Let cool over night.
ENJOY!!
Nice bake. Looks like a perfect sandwich loaf.
It was indeed a nice sandwich loaf.
Yeah, I gotta agree, that's one beautiful bake.
I have often tried and always failed at the same. Just goes to show what simple ingredients and good technique can lead to.
I am going to follow your recipe to the letter next week.
And the pics are just fine, don't worry about the dish soap.
dobie
ps - I've never been able to get mayonaise that thick. Can you share that recipe as well?
Ya it's pretty sweet when you finally have a recipe down that consistently puts out results. It took me awhile, but it payed off. Now when ever I feel like it, I can bake my regular loaves through the week for work, and then experiment with some different pre-ferments.
Have fun with my recipe. Hope the baking works out for you. Make sure you post results.
Here is the mayo recipe using a 2 cup measuring cup:
2 egg yolks
About 1 tablespoon of white wine vinegar
About 1 tablespoon of Stone Ground Organic Mustard
Squeeze of lemon
Pinch of Salt
300ml of Sunflower oil
1) Add in measuring cup the eggs yolks, white wine vinegar, mustard, lemon, salt. Add the Sunflower oil last.
2) Using a stick blender, insert to the very bottom of mixture.
3) Pulse on and off for a minute or so, until mixture starts to come together.
4) Fully turn on stick blender and move up and down to incorporate rest of mixture.
5) Take a spoon and give a quick stir.
7) Voila! Mayo!
I use to only use 1 full egg for this recipe, but it wasn't as thick and seemed more like a creamy salad dressing. BUT it still was really good!! So I decided to try 2 egg yolks to thicken it up. So far I like it. But I still like using 1 full egg. Once you put it in the fridge it settles and thickens up.
Enjoy!
Cheers!
Thank you so much, now there are two of your recipes on my 'to do' list for next week.
Re: the Carraway Rye x2. By genre, this is one of my favorite breads. Even the supermarket brands will suffice in a pinch. Of all my attempts (while being 'good' and 'edible'), I've never had one that looked as wonderful as your's, nor that had the obvious texture of yours (which was my goal). I got pretty good flavor, just not a well realized bread.
Re: Mayonaise - just to make sure I've got this right. Two yolks (no whole egg), to the recipe, correct?
All else should be a cakewalk.
I will let you know how it all turns out. This post has been bookmarked.
BTW, what do you mean when you say 'bake my regular loaves through the week for work'?
Also, as a fellow caraway lover, I would be glad to share with you just how easy and superior growing your own can be. Just ask me.
Thanks again,
dobie
Definitely caraway rye is on of my faves as well.
Re: Mayonaise- Yes two yolks is correct. Makes it really thick, so be ready!
"Bake my regular loaves through the week for work". I am a big sandwich guy for lunch at work! So I usually bake twice a week specifically for making sandwiches for work.
Growing your own caraway you say? I might be interested in trying that. I'm always up for new challenges.
Cheers!
Thank you very much Dave, will do.
Growing caraway is quite easy to do. In the spring, just throw some of your seeds into a bit of dirt, perhaps cover them a bit so the birds don't eat them all first, keep them watered (at least at first, until they germinate) and then just wait.
Let the plants grow thru the summer (they'll only get about 2 feet tall) and then die back down in the fall. You can either leave it alone for the winter, or perhaps protect it from the cold with a bit of straw or leaves. Come the following spring, it should sprout back up from where it died back.
It'll probably take 3-4 months from spring (into the second season) before it flowers and goes to seed.
The flavor of fresh seeds that have never been dehydrated or frozen, is out of this world good. So easy and it will pretty much do it by itself. All you have to do is wait and crop.
It's a pretty enough plant, kind of looks like dill or something and the flowers are quite nice but the leaves aren't worth a damn as far as caraway flavor goes, only the seeds. It doesn't take many plants for a good yield (you know, by household standards).
dobie
I have some great smoked meats and stinky cheese that would be perfect on it. 42% rye is my favorite and so much better than the 30% kind. That crumb is great too. Well done and
Happy baking
Now your talkin my language Dabs! Montreal style smoked meat that is!! And some nice blue cheese as well.
Although these loaves are 30% rye. Where did you get the 42% from??
Cheers!
Yes to all that. But what is 'Montreal style smoked meat?
dobie
Comes out of Montreal, Canada. Just a style of smoked meat. AMAZING!!
Dave
Ok, ok, ok, you had me at 'smoked meat'. Big fan.
So I googled and got to wiki ( https://en.wikipedia.org/wiki/Montreal-style_smoked_meat ).
It is very much like the pastrami I am familiar with here in New York. They say it is more heavily spiced and with less sugar than it's NY counterpart, but I would beg to differ.
There are many 'Mom & Pop' delis here that create their own from their personal recipes and they do vary greatly, right along those lines. Regardless, it's all in the Jewish tradition and I might add, quite good. 'Nectar of Judea' indeed.
They do seem to cut it thicker in Montreal than in New York, but I could get used to that.
I have always enoyed Montreal (the few times I've been there), particularly St Catherine Street, near McGill University. I've heard it's just a bunch of Strip Clubs now, but back in the 70's is was a great Folk and Rock music scene with a lot of good beer as I recall (however foggedly). We used to pour out of one Pub and into the next, up and down the street thru night and day, all the while spending 'Monopoly' money (no offence) amongst some of the friendliest people I've ever met.
I still drink Canadian beer 99% of the time (which is when I'm buying).
dobie
I did when I thought it was 40% rye, You will like it better at 40% too! Where I got the 42% makes no sense to me now but neither do wings on an ostrich. I suppose they are handy to fan yourself with when it is hot but the 42% still eludes me ;-)
Happy baking
chuckle, chuckle.
yea, I couldn't come up with 42% even given my usual mistakes.
It must be getting late early out there in Arizona (as Yogi would say).
dobie
Ostrich's have wings?? At least they might like my 30% rye! Unlike some 42%'ers I know.