Fluffy altus bread
Altus... old rye bread... sometimes from a baking fail. Well, I had a bunch of altus from a whole grain pumpernickel I made that got dried out during baking. I was curious about incorporating it into a fluffier loaf... using something very dense and chewy to create something fluffy and creamy.
Please... don't bin your "fails"!
I worked from Floyd's daily bread recipe https://www.thefreshloaf.com/recipes/mydailybread
but made some changes:
- used altus for half of poolish
- significantly reduced yeast in poolish
- incorporated tangzhong
- reduced ferment/proofing time
- 113g water
- instant yeast (recipe = tsp or .78g) so reduce based on time:
- 8 hrs .3% = .68g
- 12 hrs .2% = .45g <-- used this overnight
- 113g altus + 113g more water (food process into paste)
- 113g atta wheat flour blend (Green bag Golden Temple)
- 34g flour (5% total flour)
- 170g water (5x tangzhong flour weight)
- 420g flour AP
- 170g water (room temp, filtered)
- 1 teaspoon instant yeast
- 2 teaspoons salt
- Night before, make poolish, cover overnight
- Next day, mix tangzhong in saucepan over heat until a paste
- Let tangzhong cool and turn out into bowl
- add water to tangzhong and mix to break it up
- add flour, yeast, salt, poolish
- Mix 8-10 mins
- Cover and bulk ferment (fold after 40mins then wait 40 more)
- turn out dough and divide into 2 loaves
- shape loaves and place in loaf pans
- cover and proof ~75 mins
- preheat oven 450f (while another 15 mins proofing)
- spray/baste loaves with water
- bake 20 mins
First, I dumped the chunks of altus in a food processor with water to make a chunky paste. Without water, the food processor mostly spins the altus around making a lot of useless noise.
I then combined the altus with atta flour, water and yeast for an overnight levain. I used a lot less yeast than specified (0.45g vs .78g for original tsp)
Next morning pieces of the puzzle: AP flour, tangzhong, and levain.
I mixed the tangzhong with remaining water to break up the paste. (still some white bits got through to the end)
Then I added the rest of the ingredients and levain (I skipped the autolyse)
Mixed the dough for around 15 mins. Still didn't mix it well enough... in the final loaf you see bits of white.
After 40 min fermentation, I folded it down and gave it another 40 mins.
I cut the dough into two, did some somewhat lousy shaping (letter fold then roll up) and put the dough into loaf pans to bake.
The resulting loaves were very fluffy, crisp thin outer crust, and decent flavour for IDY bread.
The loaf is so fluffy I can hardly cut it with sharp or serated knife.
Aroma has a teasing essence of pumpernickel.
Texture and flavour is creamy with light teases of rye.