Another Westphalian Rye 100% Whole Grain - Half Sprouted - 101% Hydration
We have been making 50% whole grain, half sprouted bread the past couple of weeks and Lucy was about to have a conniption fit since we are out of the rye bread we like so much. The whole grains were 70% rye and the rest wheat with half of them being sprouted.
This was also the last week of the multiple starters with half being potato starters. We combined them all into one multicultural rye starter with the exception of the Witch Yeast which has to have a place all its own. I asked Lucy why Witch Yeast gets a special place and she said that she doesn’t want to upset the Witches Union and possibly be turned into a frog or even worse Bernie Sanders.
Rather than bake this pumpernickel style, low and slow, we compromised on what we call Juergen’s High Temperature Rye, which still took 84 minutes to get to 205 F on the inside. You preheat to 500 F add the Mega Steam and turn it down to 450 F for 11 minutes then 425 F for another 11 minutes. Then the steam comes out and you turn the oven down to 350 F with fan for 22 minutes and then down to 325 F for the final 40 minutes.
Normally we would retard the 3 stage bran levain for 36 hours but this time we only retarded for 12 hours. We would also do 3 sets of slap and folds and 3 sets of stretch and folds but this dough, with so much rye at over 100% hydration, would have been a real mess with all the slapping. So we did 6 sets of stretch and folds, 30 minutes apart incorporating the seeds, prunes and nuts during the 4th set.
We did a 2.5 hour 150 F baked scald using some of the dough flour and dough water; 25 g of high extraction wheat, 50 g of high extraction rye, the BMS, molasses, the red and white malts with 90 g of water. We stirred the scald every 30 minutes.
The autolyse was 1.5 hours long as the levain warmed up on the counter and consisted of the remaining dough flour, chocolate stout and water with the pink Himalayan sea salt sprinkled on top. Once the levain and the scald it the mix we started the folding with a dough scraper and a few fingers of the other hand. It didn’t really come together until the add ins were incorporated.
We thought about putting this in a rice floured basket seam side down and baking it seam side up like we normally would do for a bread like this but changed at the last minute to our long narrower pan instead to get a cross section somewhere between a cocktail loaf and a regular wide sandwich loaf. This is big lump of dough for one pan coming in at over 4.2 pounds – as heavy as a double minche!
Butternut squash, carrot and sweet potato soup. Yum!
We let the dough proof on the counter for 1 hour and then retarded it for 3 hours when life got in the way and we needed to get dinner on the table. Just goes to show you that the fridge is your friend. Once the tin came out of the fridge we got the new GE oven going for the preheat.
When it beeped we put a double load of lava rocks in a the MagnaWare Turkey Roaster with water 2” high and let it get to Mega Steaming for 15 minutes before we loaded the tin. We docked the loaf with a toothpick right before loading. The tin was long enough to span the width of the roaster so we just put it on top of the roaster lip so the steam was directly below the tin – worked great.
When finished to 205 F, we let the loaf cool to 86 F on the surface before wrapping it in plastic to let the remaining moisture redistribute and soften the crust which came out pretty hard from the heat. We will let it sit for 24 hours before slicing. It smelled terrific when baking……so far so good.
This is the reason why rye bread is the king of all bread! If you want a complex hearty, healthy, great tasting bread then this is the one for you. I have a new favorite among many....It may be a more difficult one with the scald, bran levain, the add ins and the spruting but that is what makes this bread the king.
Levain Build | Build 1 | Build 2 | Build 3 | Total | % |
3 Rye Sour | 9 | 0 | 0 | 9 | 1.21% |
Witch Yeast | 3 | 0 | 0 | 3 | 0.40% |
Cooked Potato Starter | 3 | 0 | 0 | 3 | 0.40% |
Raw Potato Starter | 3 | 0 | 0 | 3 | 0.40% |
18% Extraction Sprouted Rye | 0 | 3 | 43 | 46 | 6.20% |
13% Extraction Rye | 15 | 17 | 0 | 32 | 4.31% |
18% Extraction Sprouted Wheat | 0 | 0 | 19 | 19 | 2.56% |
13% Extraction Wheat | 0 | 10 | 0 | 10 | 1.35% |
Water | 15 | 30 | 62 | 107 | 14.42% |
Total | 48 | 60 | 124 | 232 | 31.27% |
Levain Totals | % | ||||
Sprouted / Whole Rye & Wheat | 116 | 15.63% | |||
Water | 116 | 15.63% | |||
Levain Hydration | 100.00% | ||||
Dough Flour | % | ||||
87% Extraction Rye | 218 | 29.38% | |||
72% Extraction Sprouted Wheat | 86 | 11.59% | |||
72% Extraction Sprouted Rye | 206 | 27.76% | |||
87% Extraction Wheat | 91 | 12.26% | |||
Red Malt | 10 | 1.35% | |||
White Malt | 5 | 0.67% | |||
VWG | 10 | 1.35% | |||
|
|
| |||
Salt | 15 | 2.02% | |||
Chocolate Stout 355 & Water | 624 | 84.10% | |||
|
| ||||
Dough Hydration | 99.68% | ||||
Total Flour w/ Starters | 742 | ||||
Total Water | 740 | ||||
Sunflower Seeds | 100 | 13.48% | |||
Walnuts | 100 | 13.48% | |||
Rough Chopped Prunes | 100 | 13.48% | |||
Aromatic Seeds | 28 | 3.77% | |||
Total Weight | 1,895 | ||||
% Sprouted Grains | 50.00% | ||||
% Whole Grain | 100.00% | ||||
Hydration w/ Starters & Add Ins | 101.35% | ||||
Aromatic Seeds are 14 g of various caraway and | |||||
14 g of equal amounts of anise, coriander & fennel
| |||||
Lucy says yes .....you can have a salad with the Grilled Miso Salmon and even the smothered chorizo, breakfast burritos.
Comments
This bread is the 'n'th degree of effort, judgment and skill, but the add-ins take it even further. I wondered how long you'd need to wait to slice it. 24 hours and oh, so delicious inside! Good thing it's a sizeable loaf - more to enjoy.
I was treated to a surprise this week, a very dear friend was inspired to make her very first no knead artisan loaf. And it turned out beautifully! Of course, if pressed, she may need to give credit to her own Apprentice Third Class - not much experience, but loads of enthusiasm!
Cathy
are hooked! I'm too old to remember my first bread but it must have been good enough:-) I waited about 20 hours before slicing this one. No problem doing 1/4" slices like clockwork. Baking it to 205 F was right on the money for a 70% rye bread with 30% whole wheat The flavor was amazing. Love that baked scald. It came out perfectly done on the inside with no gummy in it at all - yet still very moist so no crumbling either. The dough was a little bit big for the pan so I didn't let it proof as much as it could have since it hadn't really cracked on top when it hit the heat. Another half and hour or a bit more would have been better but it would have been really bad for baking.
I had it toasted with cream cheese this morning and it was perfectly delicious. Reminded me of my favorite toasted pumpernickel bagel.
Glad you liked it Cathy and Kucy sends her best to Tillie and Daisy.
Happy baking
Caution on the new GE oven. We are already on our second one, a double oven range, in just over a year. The first had a recurring problem with the light bulbs burning out within days, meaning within minutes of being on. GE claimed that it was a bad batch of bulbs, but after 4 tech visits, numerous new bulbs and even the sockets and lenses swapped out, same thing. I eventually opened a complaint to the BBB and that got them to get past their hardcore "we don't replace, we only repair" mantra.
So they did replace it and the first, and I mean first, keypad section I did after the delivery folks left caused an error which was undiagnosable on the "help" line. Enter service tech the following morning after delivery, and neither he nor his supervisor had ever seen this error before. They had to go back to Roper engineers (Roper makes the GE ovens now), who gave a work around, so how confident did that make me feel? But after less than 1 hour it was already potentially damaged goods. Which leaves me with the "what else will go wrong with the control panel next" sinking feeling.
Week 2 and the upper oven bulb blew, so back came the tech who claimed it was the odious "a bad batch of bulbs". On his exit I told him that I will see him in a few weeks time when the lower oven bulb also blows. So now I have an additional year warranty which I had to demand, and about 10 appliance bulbs in abeyance that GE sent to me over the course of the past year.
This, unfortunately for you is a potential case of buyer beware. But dbm, I 'll leave you with this - if you get into a similar situation, my final solution worked. Contact the BBB and have them ombudsman it for you. The GE bigwig who I had contact with was very nice and helpful and they probably don't want nor need bad publicity about crummy products. Not while they are still trying to sell their appliances division.
My 10 year old electric oven that we replaced with the double oven, never had a minute of problems. Grrr.
of her but she was going on 17 years old. Never a problem with any GE appliance for over 30 years and we re now on our 3rd set of them. Fingers crossed. I went with the single oven, Couldn't justify the extra expense for a house of this quality. I'm not sure i like the oven yet. The first loaf of bread cam out with a weak crust on the bottom. I don't like the hidden bottom element thing at all. It think when the oven hits temperature the bottom stone isn't anywhere near being to temperature like the old oven so even though it heats faster I have to let the oven hold the preheat longer for the stone to catch up. I suppose it is just a matter of getting used to it. It did OK baking this bread ...
To clean :Lucy's pantry would requite me to open a home bakery:-)
Happy baking Alan
Wow and WOW! I love the look of this one and wish I could come over and try it. Lucy has outdone herself on this one. This has to be one of your best ryes to date. Love the clorful crumb. The soup, fish and other assorted temptations look amazing as always.
I'm working on a couple of things today and baking tomorrow at some point. Nothing as elaborate as your though.
Got to go wash the new car. Bought a Dodge Charger a few weeks ago for my B-Day :). Next take the monsters to the park.
happy Baking to you and Lucy!
Working at the Mayo Clinic here, just bought a triple black Charger with black wheels to go with his triple black Sportster he just got too. Boys and their toys - Enjoy yours!
I just thought of the one thing that was left out of this recipe - one of your favorites, that it really needs to put it over the top. Re-hydrated minced onions! How could Lucy forget them? She must be slipping in her old age....They would have been fantastic in there. Glad you liked it Ian.
Hope the monsters enjoyed themselves at the park and good luck witht he baking.
Chocolate spread would be very good with this. Or butter and a good yellow cheese. Bet you're relieved that you didn't end up with a housebrick ;-) Actually, that looks like a very fine loaf of bread whichever way you look at it. Lucy's creative ideas never cease to amaze me...
You'll get used to the new oven, I'm sure. A few loaves down the line and you'll be back in the swing of things. I know I had to re-learn my oven when I had the heating element replaced over the summer. I have a Zanussi which I've had for 20-odd years and which wasn't new when I bought it. Think I'm on my third or fourth element in that time - it only has one, at the back of the oven...
The loaf I baked for my friend ended up being a 40% wholegrain sourdough according to the girls' instructions. Only a quarter of that whole grain was rye, as they weren't entirely sure whether their Auntie Irene liked rye or not, so they told me to play it safe. We also added rolled oats in the mix, and did an overnight bulk ferment as my hallway is still quite cold. As we made a big batch of dough (the girls weren't sure my original quantities were enough), I made some rolls from what was left. And very tasty they were too... And my friend was thrilled with her bread - love the way a good loaf makes a wonderful gift :-)
The show went so-so... Poppy was having a brilliant day yesterday, winning her open and side classes, and then Lexi decided she was going to pounce on her and have a bout of fisticuffs. End result, two upset girls who didn't want to be handled by the judges, and Poppy being substituted by another cat in the Best-in-Show line-up, because they didn't think it was fair to subject her to going across the table... *sigh* That's the first and last time those two share a pen - next time it's back to separate accommodation... Funny thing is, Lexi knows she erred big time, and has been trying to butter me up and butter Poppy up all day today. Cats, gotta love them LOL
would be perfect guests at the OK Corral in Tombstone Arizona during the old wild wild West days. Seems like they need their own space after all. Lucy would love to mess with them but they would have no problem handling her I'm sure:-) Funny how they know they were being bad. Lucy knows when she has been bad too since she does it on purpose. There is no buttering up later with here but she might upchuck on your toes just to rub salt in the wound.
I've been cutting this bread into little squares and topping each little bit with the various cheeses and salami Lucy has stored in the fridge. It makes us feel Low Brow Northern Continental with a sliced apple and an amber beer instead of red wine:
I've never even heard of a Back Burning Zanussi! Sounds like a some kind of plasma cutter or possibly a field implement to burn the back 40 acres! You must really have to know how to bake bread with that beauty! The new stuff is never as good as the vintage old stuff it seems. The odd thing is that the new oven cost exactly the same as the old one 17 years before. So it either means there wasn't much inflation or more likely it might explain the lower quality of the new! I have to get used to it because my wife says I can't run a new 40 Amp, 240 V circuit in the garage to hook up the old oven..... I might anyway just in case:-(
It is such good feeling when your bread is appreciated as a gift and a nice gift it is too! Glad you loiked the bread and
Happy Baking Reynard
My kitchen is truly tiny, but here's a pic of said Zanussi. It's an FM6 with a single element that coils around the fan. Admittedly it's seen better days and the timer has long since gone to the Gods, but it does a job of work :-)
Actually, it does a pretty decent job of baking bread, but I have to cloche stuff as I can't use steam - a combination of vents in the oven door (either side of the handle) and the fact that I simply don't dare...
Didn't think Lucy would be so evil as to barf on your feet... She looks so innocent ;-)
Low brow northern continental is pretty well what we are at here chez Casa Witty when it comes to food. Except for the beer, since I'm teetotal ;-) But swap that for tea and you'd be right on the money. I had herrings in cream sauce on wholegrain bread for lunch...
You're right, it feels great when other people appreciate your bread. It's so much nicer than giving a shop-bought gift :-)
Lovely she is but if she can't make bread then the beauty is only skin deep.
Hopefully New Betsy will prove herself to be all substance as well as all show. ;-)
Betsy looks pretty big though - if I put all that in my Zanussi, there'd be no more room to put the bread LOL!!!