The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts

A last minute dark rye

WgThom's picture
WgThom

A last minute dark rye

So round 10 one night I thought, "be nice to take fresh bread in to work..."

so I mixed, in the bottom of my mixer bowl.

1 3/4 Cup lukewarm water and 1 1/2 tsp active dry yeast

                          While it sat for 10 min I poured

1/4 cup boiling water over

3 tbsp of cooking molasses and

1 tbsp Brewers Wort

                       I mixed until dissolved.

In another Bowl I sifted together

2 Cups Ground Rye Flour (https://nootkarose.ca/)

3 cups all purpose flour

1/4 cup cocoa Powder

1 1/2 tsp salt

1/2 tsp caraway seed

                   I hit the 10 minute mark on my yeast and checked it to make sure I had a bit of roil, some clouding and

                   bubbles. I added the molasses mix, gave it a light stir and then I poured my dry mix over top of the yeast

                   and molasses blend.

                   I dough hooked at 4/10 for just enough time to get a fairly wet consistency then as it mixed I drizzled in

2 tbsp of veg oil.

                  I continued to blend at 4 for another 3 min until the dough formed a good sticky ball on the hook

                  I then sprayed my hands with a light mist of cooking spray and pulled the dough from the hook and

                  then snowballed it into a rough sphere that I placed in my lightly sprayed Paderno Clay bowl. I covered

                 with plastic wrap and let stand in a warm place til it doubled in size (about  60 - 70 min)

                 I dropped it onto my work table that had been dusted with Red's Semolina flour and plasticined it into

                a  longer loaf. I dropped it into my long loaf basket, lightly draped the plastic wrap and dish towel on top.

                I let stand room temperature for 1/2 hour then placed in fridge for 6.5 hours (overnight. I put it in the

                fridge at midnight). at 6:30 I pulled it out and let it stand for 35 min on top of the stove as it  preheated

               to 425. I baked it for 30 min lid on then 10 min lid off. pulled out and let cool for 2 hours then tucked in.

 

 

Comments

Mini Oven's picture
Mini Oven

I just love those kind of bakes where everything seems to just klick into place!  Have a good weekend!

-Mini