Whole Wheat Rye with Corn Flour SD

Whole Wheat Rye with Corn Flour SD

1Mar

It’s time for a hot pastrami sandwich, so I made rye bread with fresh milled whole wheat, rye, and corn flour. I added some molasses for sweetness and some sour cream for extra tang.

I used a mixture of fresh milled and sifted Rouge De Bordeaux whole wheat and Danko Rye along with some Oaxacan Green corn which was also milled into flour. The dough ended up being around 75% whole grains.

All the grains were from my favorite place Barton Springs Mill based out of Texas. If you have not tried anything from them yet, what are you waiting for :).

The dough was mixed using my trusty Ankrusrum and open-baked with steam. After the first autolyse of 25 minutes I added half the remaining water and let it rest again for another 15 minutes before adding the remaining water for the final mix. I think this helped the flour absorb the high hydration better.

I also added some sour cream for a little extra tang and creaminess. The sour cream is 73% water which is calculated in the final overall hydration which comes in at a nice 87.61%.

I really like how this one turned out. The crumb is nice and open and the flavor is perfect for a deli-style rye for sandwiches or toast.

Formula

Levain Directions 

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.

Let it sit at room temperature for around 6-7 hours or until the starter has almost doubled. I used my proofer set at 76 degrees so it took around 5 hours for me. Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Note: I use an Ankarsrum Mixer so my order of mixing is slightly different than if using a Kitchenaid or other mixer. Add all your liquid to your mixing bowl except 150 grams. Also, add the sour cream and molasses to the water. Add all your flour to the bowl and mix on low for a minute until it forms a shaggy mass. Cover the mixing bowl and let it rest for 20 – 30 minutes.   Next add the levain, salt, and half the remaining water and mix on medium-low (about speed 3) for a few minutes until the water is absorbed and turn the speed up a couple of notches for a few minutes until the dough starts to come together. Let it rest for another 20-30 minutes and add the rest of the water. Mix for another 8-10 minutes. You should now have a pretty completely developed dough.

Remove the dough from your bowl and place it in a lightly oiled bowl and do several stretch and folds.  Make sure the dough is as flat as possible in your bowl/container and measure the dough in millimeters and take the temperature of the dough as well. Based on the chart from www.thesourdoughjourney.com, determine what % rise you need and make a note. If you have a proofer decide what temperature you want to set it at and what rise you are aiming for. If the dough is fully developed you don’t need to do any stretch and folds, but if it’s not, do several sets 15-20 minutes apart.

Once the dough reaches the desired bulk rise, pre-shape and let rest for 15-20 minutes. Finish shaping place in your banneton, bowl, or on your sheet pan and cover it so it is pretty airtight. You will then place it in your refrigerator so you don’t want the dough to get a crust on it. I usually don’t leave the dough in the refrigerator for more than 12 hours because of all the fresh milled flour but it is possible to go longer which I did with this one. I let this one go 14 hours total and the dough was nicely fermented.

When you are ready to bake, an hour beforehand pre-heat your oven to 540 F and prepare for steam. Remove your dough from the refrigerator and score immediately. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone above the pan and one on the top shelf.  I pour 1 cup of boiling water into the pan right after I place the dough in the oven.  I then lower the temperature of the oven to 450 F for a niche or 455 F for smaller individual loaves. Bake until they are nice and brown and the internal temperature is at least 205 – 210 F.

Take the bread(s) out of the oven when done and let them cool on a baker’s rack for as long as you can resist.