My take on this marvellous recipe by Breadtopia. Born more out of convenience than a need to change anything. This was a last minute bake so used unfed starter at a lower inoculation for a long bulk ferment. Used carob molasses which I find more liquid than the usual molasses which I would think upped the hydration. However because I used less starter I put the difference of the flour only back into the recipe. That and dispersing the starter in a bit of extra water before adding I think made up for everything bringing it back in line with the final hydration.
Recipe:
- Water 400g
- Rye Sourdough Starter @ 120% hydration 1 tsp (mixed into some water)
- Whole Rye Flour 245g
- Bread Flour 245g
- Whole Wheat Flour^ 35g
- Carob Molasses 44g
- Fennel Seed° 8g
- Anise Seed° 2g
- Caraway Seed° 3g
- Salt 12g
- Orange Oil (8 drops which is the equivalent to the zest of 1 orange)
°seeds were all ground into a bread spice
^Flour equivalent of 70g starter from the original recipe + different type of molasses and mixing the starter in some water brought everything more or less back into balance for hydration.
Method:
Very similar to the original recipe except with a 16 hour bulk ferment with a set of stretch and folds (doable if you run your hand under the cold water tap first) a couple of hours after mixing the dough and another set in the morning. Then it was left to finish off the bulk ferment till it was ready which was about 16 hours after the initial mix. Shaped into a Pullman and final proofed till ready about 1 hour 15 minutes.
Taste is as expected... Wonderful! This is lovely recipe with a permanent position in my baking repertoire.
That's one lovely loaf! I've tried that Breadtopia recipe before and you've inspired me to try it again.
It is a lovely recipe bursting with flavour. Every so often I crave it hence my last minute decision to make it and making do with less starter and a longer ferment.
That orange oil addition sounds quite tasty. I wonder if using some orange zest would work?
Of course! Click on the link and you'll see the orange oil was a substitute for the orange zest. I suggest you try the original recipe which isn't that different. I just used less starter for a longer ferment.
Abe - great bake. The crackle on the top of the loaf is beautiful! Looking forward to a crumb shot! Makes me hungry for some Swedish rye! frank!
One of the characteristics of this bread. The crust always turns out like this and has a lovely aromatic flavoured crumb. I recommend you try the original. It has videos showing the whole process too.
Very happy indeed!
Looks delicious!
This is one very delicious recipe.
Crumb looks great and that loaf will make some very good sandwiches!
The thing I like about Pullman breads is the first and last slices are as good as the middle. Pros and cons to sandwich and more artisanal shakes breads but for this purpose the Pullman is great.
That’s superb Abe, a beautiful rye loaf, well done as always. You are so consistent.
Benny
The flavours in this rye loaf really do stand out. The earthy aromatic flavours from the rye and spices with the citrus and tanginess from the orange and sourdough. There's also a sweetness in the crust from molasses which helps it toast up really well.
Abe
This bake looks so delicious and the recipe ingredients sound so intriguing that I had to give it a go, especially since I am crazy about European ryes. I will pot about my bake in a separate string.
Charlotte
Was your pullman the 9x4x4 model? I'm trying to work out how much I need for my 4x4x4 pan.