90% Sourdough Rye Schuster Laib
This formula looked pretty straightforward for a good sized single loaf (formula weight 1,140g) for a first loaf baked in the new Breville Air Fryer - Toaster - Oven on the countertop; presumably it draws less juice than the regular kitchen oven. It seemed to work fine for this size loaf, although loading the loaf on the (broken) stone with the steam pan in place was a little tricky.
90% Sourdough Rye Formula @90% hydration from Maurizio Leo of The Perfect Loaf, Check for doneness at 20 minutes into the 2nd stage (after lowering the temp); I checked at 25 minutes instead of the formula 30 minutes and got 208F internal temp.
The formula calls for whole rye; I used coarse whole rye, ie pumpernickel from Fairhaven Mill in Skagit, WA, near the King Arthur Baking School branch. Fairhaven Mill Tour Photos
90% Sourdough Rye Schuster Laib Photos (edited to include the crumb photos)
The loaf has to cool and set overnight before slicing, so I don't have a crumb shot or taste yet; check the photo link Monday afternoon.
That looks promising! I'm still on the fence about buying one of those ovens so I'm especially interested in your results.
TomP
It looks OK. Doneness for the time and temp seems to match the regular oven. The steaming with the spritzes on loading and 5 minutes in, and the steam pan seems to have worked OK. I checked the internal temp 5 minutes earlier than the shortest time in the formula, and should have checked 5 minutes before that, which pretty much matches the regular oven.
I set the oven rack one notch lower than the recommended baking level in order make sure there was clearance above. The stone protected the bottom of the loaf from too intense heat and the top was far enough away so there wasn't any scorching.
As long as your product fits the countertop oven with a stone to even out the temp (Breville sells a pizza stone accessory) I think you'll be OK. I'll have to see how well the steaming works with a wheat flour loaf.
Album now includes crumb photos
90% Pumpernickel Rye @90% Hydration Photos
Frisian Black Bread - Photos
Frisian Black Bread - Formula, The Rye Baker
I made a double batch (two loaf pans) in the Breville air fryer. The previous bake on a stone at 400 F worked fine. In this case the height of the loaf pans and the start temp of 460 F starting with a cold oven) caused some scorching on the tops of the loaves. It wasn't terrible; the damage is mainly cosmetic. But it shows that high rising pan loaves may not be ideal for the Breville. Others have suggested a piece of foil on the loaf tops as they bake.
The Breville bread formulas Breville Air Fryer Breads all bake at 350 F with convection. I don't generally like the idea of convection for bread baking because it drives off the steam more quickly. But maybe if you spritz the bread on loading and again at 5 minutes in, and you use a lower temp, it might be OK. And convection will equalize the temp in the oven.
This formula is reminiscent of the excellent 90% rye Berliner Landbrot from Stanley Ginsberg's now unreachable ryebaker site. As I remember it, the landbrot had a somewhat smaller percentage of total flour in the preferment and was way less than 90% hydration. Also, that recipe spiked the final dough with a smidgen of yeast.
I don't have an air fryer but decided to bake this one the old-fashioned way.
I think my flour (whole grain rye from Farmer Ground Flour in upstate NY) was a little swamped by the hydration level. The dough stuck to my proofing bowl and then spread rather than rose in my Dutch Oven.
The loaf is engagingly rich, though not particularly sour, and maybe because of the hydration level the crust didn't caramelize the way I like high ryes to do.
If I try it again, I'm going to dial back the water and I may add the spike to encourage the rise.
Thanks for posting this.
Rob
image0(13).jpeg
image1(12).jpeg
since the rye baker site is back up, I figured I'd share the Berliner Landbrot recipe I mentioned:
https://theryebaker.com/berlin-ryeberliner-landbrot/
Aside from the yeast spike, the biggest difference here is that the preferment is done at 57% hydration and is only about 1/3 of the total flour in the bread.
Rob