So I baked a hapanleipä yesterday, adapted from https://myvintagecooking.com/finnish-rye-sourdough/. It came out great,
Image
I've grown up eating smoked fish on rye - but till now had never heard of the smoky part being in the bread itself.
Has anyone here had experience with smoked rye flour?
http://bakingartisanbread.blogspot.com/2014/11/smoked-sprouted-rye-bread.html
‘’I also found a story about smoked white flour that used what they called “cold smoke”
in her "The Sourdough School" book.
"You can include a smoky note in a number of ways and to different degrees: by smoking grains and then milling them into flour; by smoking grains after they have been sprouted (be sure not to get them hot – they will need to be cold-smoked) and then using them directly in the dough; or smoking the whole loaf once it has been baked."
More details in the book.
That's a very nice rye! Did you follow the multi-day sponge build or did you use a rye culture?
I've seen smoked barley and wheat malts for brewing Rauchbier, but I had never heard of smoked flour.
I have thought about using a smoked malt in a bread, though…
Looks delicious!
ronday -- thanks for the link. the ingenious Japanese home-smoking technique using tea leaves sounds great
idi -- thx for the Vamessa Kimbell reference. I've never heard of her. How are her books?
alco -- two years ago, while just starting baking bread, I tried Saraa's recipe from scratch, and wound up with what I now know was a severely underfermented boule -- a biscuit followed by a massive air bubble topped by a very delicious crust. This time I used my rye sourdough: 30g of starter mixed with 180 g of coarse rye flour (volkornroggenschrotmehl, in German) and 300 g of water, which I let ferment for 18 hours. For whatever reason, I had to add a tiny bit more water to the final mix than specified. I baked it in my brother-in-law's anova -- 10 min with steam at 240C and 58 min at 200C, no steam.
and yes, heihei -- it is delicious. It was great on it's own & had enough flavor to stand up to a raw milk Basque sheep cheese.
"The Sourdough School", in Kindle format, goes on sale for 99 cents once or twice a year. I have it in Kindle, but not print. It's professionally written, edited, designed, and photographed. It's the only one of her books that I have.
It's currently $7/Kindle.
It goes into some things most other books don't, such as heterofermentative vs homofermentative, digestibility issues, names of some yeast and LAB species, flavored dry starters.
To me, the info (and the photos) alone are worth the $1.
Used (like new) hardcopies are going for $22 incl shipping.
She's based in UK, so she's working with UK and EU flours, and therefore formulas will need adjusting somewhat, mainly in hydration %, when using North American flours.
Rated 4.7 out of 5 at 'zon.
website: www.sourdough.co.uk/
To have access to a steam oven! You've come a long way since that first under-proofed loaf!
Best of luck on your journey.
Thanks, yeah, I've learned some things -- mostly from reading The Fresh Loaf and baking based on what I've read.
As for the Anova: it's amazing. I get to bake with it maybe once or twice a year and it produces astonishing results, particularly for high-percentage ryes.
A number of years ago I wrote up this entry on grano arso, burnt wheat, after encountering it in the Puglia region of Italy. When I was there I tasted a pizza with dough made of ⅓ grano arso, and ⅔ other flours. I had some success duplicating this with equal portions of grano arso, durum rimacinata and bread flour. The smoky flavor adds, I think, another dimension to the breads, and certainly to pizze.
Another TFL member, inumeridiieri, has also posted some results on the same topic.
-Brad
Thanks, Brad. I didn't get the right link when I clicked yours, but I think this might be the TFL entry you are referring to: https://www.thefreshloaf.com/node/55188/pane-grano-arso.
Great info. Thanks.
Rob
Hi Rob,
You found the right article, sorry about that. I fixed the link.
I should mention that grano arso is used mostly in pastas in Puglia, which is also really good.
-Brad
used to be very widely available in Finland up until a few years ago. The traditional way of drying the grain was to basically smoke it in a separate cabin. All rye bread used to taste smoky in the old says. The last mill mass-producing smoked rye flour in Finland burned down in June 2020, which means that the tradition is now virtually dead. It is my understanding they used to do it the same way in Russia and the Baltics as well, but there the tradition was killed by the commies much earlier during the collectivization of agriculture.
Oh well, it was a good run.
What a sad story. I almost hesitate to say thanks. But knowing the history is important -- so, big thanks.
Rob