40% rye with minced dried onions
Hello Freshloafers
<Sorry the orientation of the main picture is a bit off, just tilt your head to the left and it's the right way up again! >
One of the (many) things I enjoy about TFL is you don’t have to look very far to find a recipe to try! This week’s bake was a variation of dabrownman’s jewish deli rye from a couple of weeks back
My formula:
160 g 100% hydration rye starter
230g water
245g white bread flour
85g rye flour
10g minced dried onions (dry weight)
8g salt
(I am not a lover of caraway so I skipped that part)
Method:
The levain went into the fridg overnight 4 hours after the last build (it had doubled easily). At the same time I mixed the flours and the water and put that into the fridge overnight too.
Next moring the onions were rehydrated. The levain, rest of the dough and salt were all mixed together. And given a stretch and fold every 30mins for 2 hours (5 sets in total). The dough was left to bulk ferment for 2 hours after which it was pre shaped, the shaped and left in the fridge to retard for 22 hours.
The loaf was baked with steam for about 20mins and then another 30mins without at 230 dC. I must say the aroma as this bread was baking was incredible :)
The loaf rose okay, but I do think I may have over proofed this one. I forgot how quickly things happen with rye and maybe I didn’t get it into the fridge fast enough? Not sure what the practiced eyes out there think?
I’m very pleased with how this turned out. The crumb is very soft and moist.
This is the darkest I’ve ever baked a loaf, I was feeling bold today and the crust turned out nice and crispy!
Most importantly, it tastes wonderful! This recipe is definitely a keeper.
Next project is figuring out what to bake for BBD...
Happy baking to all!
Comments
"...just tilt your head to the left and it's the right way up again!"
Had to laugh out loud 'cause that sounds like my pool construction presently. Said the same thing to hubby when he complained one shallow area looked too deep. Ha! Anyway, you've got a lovely loaf there, I'll take three. Nice to see the dark crust and the secret to rye aroma & flavour.
...And the sideways photo looks lovely, wouldn't change it, not one little bit. :) Bread Art.
but i couldn't find one i liked better :)
Anyway, thank you so much for the compliment!
I've done 40% and 70% rye now, so i think after bread baking day i'll be venturing into the 100% rye territory!
Good luck with the pool construction :)
That looks absolutely wonderful - moist, chewy and undoubtedly fragrant. Yummy!
I also find that shaped loaves overproof in the fridge. I've gone down to 10 hours proof in the fridge and they're still over-proofed (and that is usually wheat and other grains / flours, not rye). I prefer to bulk retard and then shape the dough cold. I wonder what effect this would have on your bread?
Just out of curiosity - why do you put the soaker / autolyse in the fridge? I've done that with soakers made with milk, but not just flour and water. Is there some risk to leaving this a cool room temperature?
cold after a bulk retard. Hmmm... i'll try it and see what happens. How much proofing do the shaped loaves usually need before baking?
As for putting the soaker in the fridge...to be honest i think i read it somewhere before my first SD loaf and now it's just a habit that's stuck :) But Dab has a much better (and scientific) reason in his comment!
Thanks for the compliment Lazy loafer! Glad you liked the post.
I don't think it was over proofed very much at all. The crust and crumb are just where you want them. I suppose you could cut the bulk ferment back to an hour and retard to 21 hours if you think it would better with less proof. You were wise to put the 4 hour autolyse in the fridge too. The cold will hold the amylase in check and still allow the flour to hydrate fully. Well done all the way around.
I am finishing off the last quarter of this bread with caraway since last Fridays's bake was such a failure. I just love it for sandwiches and such.
Happy baking Ru007
I think i will try giving it a little less time in the fridge and see what happens. I'm also going to try the next one with sage or some sort of herbs.
I'm glad you liked the post Dab :)
I'm sure take two of the wine bread (minus the wine) will be awesome! I hope your loaf lasts until then, or at least that you have some back up bread somewhere in the freezer.
Happy baking!
Everything about the look, crust and crumb, are just so right to me. A big fan of bold dark bakes. And yes, TFL is an amazing compendium and resource for finding new breads too consider trying.
alan
the bold dark bake fan club! I really liked the look of this one.
Thanks for the compliment Alan :)
Happy baking
Rally nice!
compliment. Glad you liked it!
Looks great, i think I might give that a bash myself :)
You should definitely give it a go! I'll be great to see another interpretation of this loaf.
Thanks for the compliment
Happy baking :)
A nice interpretation of this loaf! Where did you proof this? The pattern is visible in the dusting of flour. Love rye, it's my favorite whole grain. I never tasted rye with spices so I know how this tastes! I see you're having a great time here, I always find inspiration and motivation here too!
Happy Baking!
Really glad you liked it :)
I proofed this in a basket, but i put a floured linen cloth inside the basket. The pattern is from the cloth :)
Happy baking to you too !
Really glad you liked it :)
I proofed this in a basket, but i put a floured linen cloth inside the basket. The pattern is from the cloth :)
Happy baking to you too !