My Version of Eric’s Favourite Rye

November 23, 2012 - 1:50pm

ananda

My Version of Eric’s Favourite Rye

This is very much my take on Eric's formula. I don't like dried onions, but I love fried onions. I used my liquid rye sourdough, and it ended up as 30% pre-fermented flour. There is no added baker's yeast, and the hydration is 70%. I used an Organic white bread flour in the final dough. Here is the formula:

Eric’s Favourite Rye

Rye Sour Refreshment

Day/date	Time	Sour [g]	Flour [g]	Water [g]	TOTAL [g]	Temp °C
Thurs 22 November	08:00	40	150	250	440	28°C
Thurs 22 November	13:00	440	1350	2250	4040	28°C

Material/Stage	Formula [% of flour]	Recipe [grams]
1. Rye Sourdough
Bacheldre Organic Dark Rye	30	1500
Water	50	2500
TOTAL	80	4000

2. Final Dough
Rye Sourdough [above]	80	4000
Marriage’s Organic Strong White Flour	70	3500
Caraway Seeds	0.6	30
Salt	1.8	90
Fried Onions	7	350
Water	20	1000
TOTAL	179.4	8970

% pre-fermented flour	30	-
% overall hydration	70	-
% wholegrain flour	30	-
Factor	-	50

Method:

Build the sour according to the schedule.
Chop and fry the onions in olive oil and allow to cool
Combine all the materials for mixing, and use a hook attachment, mixing on first speed for 3 minutes. Scrape down the bowl and mix a further 5 minutes on second speed. DDT 28°C
Ferment in bulk for 2½ hours, with 3 S&F, every half hour.
Scale, divide and mould round. Rest covered for 15 minutes.
Final shape and proof 1½ hours. Use couche or bannetons
Score tops and bake in wood-fired ovens
Brush with Corn Starch Glaze. Cool on wires

I've also been making lots of mince pies, and a rather nice Banana Bread flavoured with vanilla, fruit and nuts too.

Some photos:

For an all-round great guy

Best wishes

Andy

Franko

November 23, 2012 - 3:13pm

Wow!

Fantastic looking rye Andy, very nicely done. I can't think of a better tribute to honour Eric's memory and love of breads and baking than what you've done here. Bravo!

All the best,

Franko