Spicy Light Rye Sourdough - if you can't take the heat...
Sending this to Yeastspotting.
Got some Mexican red chili powder and red pepper flakes, holy moly, are they hot. Made some nice stews, then my thoughts automatically turned to bread...
Spicy Light Rye Sourdough
Note: make a 900g loaf
- levain
whole rye, 77g
water, 61g
rye starter (100%), 8g
1. Mix and let rise 12-16hours.
- final dough
bread flour, 456g
water, 300g
salt, 11g
Mexican red chili powder, 1TBSP
Mecican red pepper flakes, 1TBSP
all levain
2. Mix everything, autolyse for 20 to 60min,mix @ medium speed for 3-4 min until gluten starts to develope.
3. Bulk rise at room temp (~75F) for about 2.5hrs. S&F at 30, 60, 90min.
4. Shape into batard, put in basketes smooth side down, put in fridge over night.
5. Next morning take the dough out to finish proofing, about 70min for me. Score.
6. Bake at 450F with steam(either put in preheated cast iron pot and cover with lid, or put dough on preheated baking stone and pour water in another cast iron pan to create steam) for the first 15min, take out the pan with water, keep baking for another 30-35min. Turn off oven and crack the door open a bit, and leave the breads inside for 10min before taking out.
Nice ears
REALLY nice crackling crust. Apparently steaming and baking temp/time hit the right combo this time, the crust is heavenly. 
Since the chilis are potent enough, flavor is noticably spicy, which is just fine with me.
Comments
Spicy Sourdough! What ingenuity!!
Again you push the boundaries, Txfarmer, and give us an entirely new perspective to bread. Love the idea. This will definitely sell.
Khalid
Thanks Khalid! This bread does pack quite a bit of heat, if anyone put it on shelf for selling, warning would be needed. :P
I once made a chili loaf, but I marinated chopped Habanero and Thai ('bird's eye') in olive oil, then used the oil in the bread. The issue I had is that the heat was so well distributed, it wasn't that that noticable during consumption; there's no eloquent way to phrase this, but it was very noticable when passing urine.
I did consider going back and using finely chopped thai directly, figuring that a less averaged taste would work better. I'm curious as to what your Mexican chili is; I've only ever seen them called that here on one occasion, and they were exceptionally mild.
Curse the renaming of foods across the world!
it was very noticable when passing urine.
Haaaaaaaaaaaa
I think powder form packs more heat, especially if you use the really spicy one. I don't remember the name of the chili blend other that it says Mexican *** chili on the package (which I threw away already). It was so spicy that I sneezed badly when openign the pack and breathed in a little bit.
Lol, then it must be good. I shall have another crack at it!
Wow! What a great looking bread. I love the dark color as well and to me a little spice is always a good thing. I can picture making a nice turkey sandwich with some come chipolte chedar cheese....
I bet this bread would go well with a nice stew as well.
Beautiful photography as always.
Regards,
Ian
I had it with black bean stew, very nice, fit right in with the rainy chilly summer we are having here in Seattle.
chili heat and you bread looks just perfect. Are you sure you don't hail from Guadalajara where this bread would fit right in?
Very nice baking, photos and posting as usual.
Thanks! Even though I am not from the part of China where spicy foods reigns, I do love spicy food though. The hotter the better!
I MADE THIS BREAD YESTERDAY AND ALL WENT WELL AND I PUT THE TWO LOAVES IN THE FRIG(40*F) AROUND 7PM AND AT 11PM THE BREAD WAS POSSIBLY PAST THE PRIME BAKING TIME ---IT HAD RISEN BEAUTIFULLY BUT THE FINGERPOKE TEST LEFT THE DENT AND IT DID NOT REFILL --- I THEN HEATED THE OVEN AND BAKED IN LA CLOCHES AT THE RECOMMENDED TEMP AND TIME -- THE RISE WAS AVERAGE AND THE BREAD WAS VERY TASTY --- I HAVE HAD THIS PROBLEM WITH SEVERAL TRIES AT OVERNIGHT RETARDATION AND NEED SOME HELP TRYING TO SOLVE THIS PROBLEM --- I LIVE IN CENTRAL TEXAS AND THE TEMP IN MY HOUSE IS NORMALLY AROUND 78*F --- I REALLY WANT TO MAKE MORE OF THIS BREAD --- WHAT SUGGESTIONS DO YOU HAVE --- THANKS FOR YOUR HELP ---
TONYK