My old trusty recipe with tiny modification
7 am
Preferment
160g old starter
160g warm water
160g rye flour
Mix , cover and place in a warm place (I put it in the oven alongside a pot of very hot water or leave the oven light on)
Scald, 7 am
80g rye flour
240ml boiling water
1 tbsp ground coriander
Mix until smooth, wait until no longer hot but stil very warm, add 1 tbsp rye flour, mix in, cover, place in the same spot as the preferment
3 pm
Dough
The preferment should start collapsing
The scald should be smooth and have a pleasant gently sweet taste and smell
All preferment
All scald
18 g salt
480 g rye flour
320 g warm water
Sweetener and spices as desired ( I didn't use any this time, I wanted simplicity )
Mix into soft, sticky, smooth dough
Cover, leave at rt
Bulk ferment 1½ -2 hours
Place in prepared pan ( it's a lot of dough, use a large pan )
Final proof 1-1½ hours
Bake without steam
5 min 490°F, 30 min 425°F, 25 min 390°F or until brown and sounds hollow when thumped on the bottom
The modification was adding 30 g of toasted grains, scalded with all 340g of hydration water. I did this in the morning and left together with preferment and scald until afternoon, when I made the final dough. This small amount of grain provided interesting taste nuance: bread smells and tastes a little bit like gingerbread with subtle caramel notes. Really nice 😋
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I need to put this on my “to bake” list.
Paul
That looks excellent Martadella, what size pan do you use for the entirety of this dough? I think I’d need to scale it down for. 9x4x4” Pullman pan.
Benny
Thank you Benny! It is an aluminum loaf pan from IKEA. It has a volume of 2 quarts, so, yes, it is quite large 🙂
That looks delicious ! We are always wanting breads to go with the cheeses we eat. That looks perfect. I have a question do you mean to add 1 Tbsp of coriander ? not rye flour ? I bet other spices would be equally interesting to add. I have a 13" Pullman which would likely hold the loaf. Will have to mark this one for sure. c
Thank you! Both rye flour, as a source of enzymes, and coriander, or any other spice. Mix of caraway, coriander, anise and fenugreek is quite nice