February 11, 2022 - 5:35am
Simple rye with coriander
Very simple and tastes great
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Simple rye with coriander
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Your wonderfully simple formula -- 100% hydration + scald -- is similar to Emmanuel Hadjiandreou's coriander/orange zest rye from "How to Make Sourdough" that I blogged about a while back (https://www.thefreshloaf.com/node/69750/hadjiandreous-corianderorange-zest-100-rye) and that MiniOven has been perfecting and posting about in the rye community bake.
Cheers!
Rob
I've been making my 100% rye breads this way for good couple of years. I wrote it down with measuring times and weighing things so other people can do it for themselves 🙂
It's wonderful to know that baking can be so simple and so good. Thanks for the inspiration. I'm going to try your recipe soon. What oven setting do you recommend? And how long a bake?
also: does it matter what temperature the proof is at?
When I was trying Hadjiandreou's formula, I discovered he proofs at 50 degrees C ... which is certainly not the ambient temperature here in NYC, even with global warming.
R
I usually proof in the oven with the light on. Or on the stove, when the soup is cooking. Someplace nice and warm, but not 50!
It's extremely easy to overproof the dough like that, it goes really fast. Sometimes the final proof can be 30 minutes and you have to bake or you will get a collapsed loaf
I have a more developed recipe typed and saved, so I'm going to find it and post it
Starter: 7am
160g rye, 160g warm water, 160g old starter
Scald 7am
80g rye, 240g water, 1 TBS coriander, 1 TBS rye (why?)
Dough 3pm
Starter, scald, 18g salt, 480g rye, 320g water
Bulk 2hr, proof 1hr, bake!
First, is my transcription correct?
Second, why the additional TBS of rye in the scald? We already have 80g. I'm missing something from the process.
Rye added after scalding provides amylase, just like white malt (you can of course use malt, but whole rye flour works just as fine)
Transcription is good
I might even find more precise typed recipe, I'll be back...
There you go:
7 am
Preferment
160g old starter
160g warm water
160g rye flour
Mix , cover and place in a warm place (I put it in the oven alongside a pot of very hot water or leave the oven light on)
Scald
80g rye flour
240ml boiling water
1 tbsp ground coriander
Mix until smooth, wait until no longer hot but stil very warm, add 1 tbsp rye flour, mix in, cover, place in the same spot as the preferment
3 pm
Dough
The preferment should start collapsing
The scald should be smooth and have a pleasant gently sweet taste and smell
All preferment
All scald
18 g salt
480 g rye flour
320 g warm water
Sweetener and spices as desired ( I didn't use any this time, I wanted simplicity )
Mix into soft, sticky, smooth dough
Cover, leave at rt
Bulk ferment 1½ -2 hours
Place in prepared pan ( it's a lot of dough, use a large pan )
Final proof 1-1½ hours
Bake without steam
5 min 490°F, 30 min 425°F, 25 min 390°F or until brown and sounds hollow when thumped on the bottom
I am making this now and just realized it calls for a 2 hour bulk ferment prior to placing in the pan, followed by a 1.5 hour final proof. After the final mix I was on autopilot and placed it into the pan, as with my previous rye bakes after the final mix. Since there isn't really any shaping with this loaf, Is the delayed "panning" here added to degas the dough? I'm curious if I should leave it in the pan, wait for the pinholes and bake, or remove remove it (degas it), pan it again, and then bake.
You probably decided already what you wanted to do. I would have left it in the pan.
How did it go?
The loaf looks promising structurally, but does have a crack on the top, which I attribute to under-proofing (I hope not too much). It rose more than expected, and I skimmed the top of the dough with the Pullman lid while checking on the proof, which complicated the pinhole test, but I had seen a couple of small holes prior to that. I patched it up and decided to bake as is, as it had already risen significantly and I didn't haven't much confidence in the pinhole test after my repair job. I docked with a paper clip. Of the few ryes I have made, I haven't yet under-proofed, so I don't have a good feel for how much leeway there is. For a loaf this size, I would probably wait for 6-12 evenly distributed pinholes next time. I chose to bake in a covered Pullman for the first part of the bake, which may be counter to your instructions, but in my experience covering seems preferable to exposing it to the dry gas oven environment. I also forgot the coriander in the scald as it was setting, but decided it would be interesting to try without for first one without. I'll post it to the CB after it has some time to set. Thanks for the write up.
Can you comment on the separated bulk ferment and final proof? Most of the rye sour recipes I have seen simply place it in a pan after the final mix. My guess was that waiting to shape might reduce risk of cracking.
I prefer bulk and pan proof separated. Just works better for me. Sometimes I just toss everything in pan without bulk if I'm making heavy seeded bread with lots of grains etc. But if I have time I just prefer to bulk anyway
Like the recipe and am adding it to my long "to bake" list. Simple and great outcome and of course the illustration makes the method more memorable. Thanks for sharing it.
Awesome. Feel free to adjust hydration to your liking. Also, watch the final proof very closely, sometimes it happens really fast