Dark Rye with Raisins from "CRUST"

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Mebake on 30 Jun 2013 at 23:45

My last week end’s bake was from a book I haven’t baked much from, “Crust” by Richrd Bertinet. So far, I have only baked the baguettes with a preferment and it was quite delicious. My second take on the book was: Dark Rye bread with raisins.

I had my suspicions for a high a percentage Rye leavened with commercial yeast, as all my early rye bakes flopped when baked only with commercial yeast. However, I was relatively reassured  that the overnight white biga should bring the necessary acidity to help Rye perform well.

The bread fermented for 1 hour, reshaped, and fermented once more for another hour. Final fermentation was only 50 minutes in my kitchen. Even though i watched the dough not the clock, the dough fermented fast, and i caught it abit too late for oven. The  dough did collapse during the first 10 minutes of a 500F oven, however, it did manage to hold some height, and was not a failure.

This is a testimony to the the effectiveness of an overnight stiff preferment on a high percentage Rye bread.  The dark black raisins are sweeter than the golden ones, and they really imparted a significant sweetness to the rye. The crust came out rigid, but cripsy, and the crumb was moist and light. I had this bread with some butter, and it tasted just like butter and jam! Excellent bread!

-Khalid

 

i love black raisins.. and in a rye loaf nothin goes wrong with that it is an excellent bread!! overnight biga does build a good sour and texrure!!

happy baking

evon

Rye is great and raisins in bread is almost unmatched too. The crumb looks very good and you can see it is moist.

Any chance on posting the recipe and method?

Thanks

Andy

Nice, loaf Khalid.  I have never had a rye bread with raisins. Sounds like a good idea.  Love the crumb you got there.  You also reminded me that I need to get a Pullman pan!

Happy eating.

John

breakfast bread - no jam needed!  The kids shouild love this one Khalid if they like rye too.  Love the crust and the crumb is reaally nice.  Certainly not a failure.

Nice job.

Hi Khalid,
I *love* a dark rye with raisins, and your bread looks *so* good.
Haven't had the courage to try a dark rye with anything other than rye sour - congratulations - your bread looks great, glad you were able to catch it on the proofing.
:^) breadsong

Very nice Khalid, I like the coffee used in this formula ... I used to make this a long time ago but substituting the yeasted ferment with Richards sourdough ferment ... I think they were the same hydration. I never thought to make it in a pan. Looks great! The raisins you have on hand look incredible! Cheers, Phil

Thanks, Phil!

Yes, the coffee adds a nice depth to the overall rye flavor. Next, I want to bake it using my rye sour as you did.

I like to bake high % rye breads in pan, as hearth ones tend to be too crusty and chewy for my or my parents taste. The raisins were regular non organic ones, and i loved their flavor.

-Khalid

 

What a great looking bread Khalid!  Raisins and rye go together perfectly and you have baked a beautiful loaf of bread.

I just bought some dates the other day so first I have to try your last post and maybe this one soon after.  I'm busy tomorrow baking a bunch of hot dog buns for the 4th of July this week and cooking up a brisket and ribs so additional baking will have to wait a few days..

Regards,
ian

Thanks, Ian

Next, will be walnuts and raisins :)

I'm waiting for your version of the date bread. If you reduced the date puree to much, you'd better soak the flour and water first to avoid the puree interefernece with water absorbtion. This is a trick i learned from Andy (ananda).

Happy 4th of July, Ian! and enjoy your brisket.

-Khalid

Hi Khalid,   Looks appetizing.   Sorry to hear about the mold.   I am making a rye today that has a biga and a white starter.   That combo seems to work and it keeps very well.   Since the starter is not that much, the bread is much less tangy than most ryes I have made.   A nice change.  -Varda

Not a pullman, a terrine pan. let us say it is 70% the size of a typical pullman, but narrower.

Biga for a Rye is good, but a white starter is doubtfully so, except of course if your bread contains <50% rye.

waiting to see your next bake, Varda!

-Khalid

 

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Mebake on 30 Sep 2013 at 11:51

Thank you. yeah, it was a nice yeasted rye for a change.

-Khalid

:) that is what my in-laws do with bread i bake for them; it stays in their freezer for up to a year.

Home made bread for ever!

-Khalid