75th Bake. 12/23/2021. WW, whole rye, bread flour, AP.
Dec 23 - 24, 2021.
Goals: 500 g final dough flour, 60 % BRM WW, 20% whole rye, 20% AP/bread flour. 7% direct starter (not a levain), 3 days since fed. Bulk ferment at room temp. Overnight proof in fridge.
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12/23/2021.
12:45 pm: Start soak/autolyse of flour/water/salt.
- 300 g Bob's Red Mill stone-ground WW.
- 100 g whole rye from Lithuania.
- 40 g Arrowhead Mills Organic AP.
- 60 g Gold Medal bread flour.
- 10 g salt. Mix of Himalayan pink salt and iodized table salt.
- 425 g spring water.
Made soaker:
- 10 g whole dry chia seed.
- 40 g spring water.
- 1 tsp whole dry raw (ie, not roasted) caraway seed.
1:30 pm: added, kneaded in, 35 g cold/refrigerated starter, fed 3 days ago. GM bread flour, 100% hydration.
Total flour: 300 + 100 + 40 + 60 + 17 (starter) = 517 g.
% Whole grain: 400 / 517 = 77%.
% rye: 100 / 517 = 19%.
Dough weight: 1020 g, not counting caraway, bread spice, and flax seed.
1:38 pm, kneaded in 1.5 tsp ground roasted bread spice. (by volume, 2 parts whole coriander, 1 part whole caraway, 1 part whole fennel. First roasted in a dry frying pan on stovetop, then cooled, then ground.)
1:44 pm: kneaded in chia/caraway soaker.
1:53 pm: kneaded in 1.5 tsp ground flax seed.
3:23 pm: stretch and fold.
4:30 pm: stretch and fold.
5:30-ish pm: stretch and fold.
6:00 pm: Shape, put in dusted/lined banneton, 8" inner diameter at rim.
6:05 pm: cover banneton with plastic film and rubber band, put in plastic grocery sack, and into fridge.
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12/24/2021.
Oven and 3.2 qt Lodge combo-cooker preheated to 470 F. Baked in the deep part.
Did not warm up the dough, baked it cold.
9:33am: bake covered, 450 F, 10 min.
9:43am: bake covered, 425 F, 10 min.
9:53am: bake covered, 400 F, 10 min.
10:03am: uncover and bake uncovered, 375 F, 10 min.
10:13am: internal temp 208.0 F, bake uncovered, 375 F, 10 min.
10:23am: internal temp 209.4 F, bake uncovered, 375 F, 8 min.
10:31am: intenral temp 209.1 F. Bottom thumps well. Call it done.
Let it cool 1.5 hours. Then put in plastic bag for the rest of the day.
7:47 pm. Was going to let it sit overnight too, but I couldn't resist. Crumb was overly moist, but taste was great. Other than the moisture, the crumb is perfect for me.
12/25/2021.
AM: Tastes even better. Wow. Still a tad too moist. Should have let it sit more prior to bagging, and maybe baked longer, or let it sit in the cooling-down oven with door open.
The soaked chia seeds added too much water, as the dough seemed about at a good hydration at the time I added the soaker.
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Short url: www.thefreshloaf.com/node/69533
Comments
Curious how this one turns out. I like using this type of method with the long slow fermentation.
It came out better than expected, both the looks, the crumb, and the taste. The only improvement needed is a little less water, or more water baked off.
I used a higher percentage of white flour than normal because I was unsure of how this whole rye would bake up. I'd like to reduce the white flour, but this came out so good I'm afraid to tweak too much.
The caraway and bread spice taste fools the taste buds into thinking there is more rye in it than there is.
The net effect is like a deli-rye, I think, because the 19% whole rye brings as much rye flavor (in my way of thinking/perceiving) as maybe a 40% light-to-medium rye.
This is one of the more even crumbs that I've achieved, neither under- nor over-fermented.
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As happycat mentions on a recent post, rye tastes better with different toppings than white or whole wheat bread. This loaf does not go well dipped in plain EV olive oil like my normal WW loaves. Nor is it that good with seasoned oil. I'm out of butter at the moment, though I suspect that would be better. It does go good with mozzarella cheese on top, nuked in the microwave.
I have to reserve some for a neighbor, and don't have any left to try toasted. So I'll try toasting next time.
This loaf is definitely "impress the friends" material.
Looks good! Any estimate on your room temp during bulk?
I was on a push to achieve 100% whole grain but have decided that there’s nothing wrong with a little bread flour. 😉. Keep it in there if you like the outcome.
The soak and bulk were in the oven, at about 78 - 80 F.
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I think about 15% bread flour saves a lot of work and rigamarole developing gluten in 100% WW.
Nicely done Dave, the loaf really looks good.
100% whole wheat is much more possible if you add a bit of vital wheat gluten.
Benny
Thanks.
And yeah, I'll have to get some more VWG.