60% rye with a Guinness/old-bread – soaker
Wet dough
Loaf baked in a wooden frame
From the front
60% rye with a Guinness/old-bread-soaker
Soaker
- 30g stale bread, preferably rye, including crust, cut into 1cm cubes
- 100g Guinness beer or a dark ale
Add the bread crumbs and the beer to a pot and bring to the boil. Simmer for 7-10 minutes until the bread gets soft and the mixture thickens. Let cool.
Dough
- 160g strong white flour, Type 1050
- 180g rye flour
- 200g rye sourdough made from 80g medium rye meal and 120g water
- Approx. 100g warm water to make a moderately loose dough
- 8g sea salt
- 4g fresh yeast
- A pinch of cardamom (optional)
- Soaker
- 1 tsp caraway seeds for the crust
Mix to a moderately loose dough. Do not add the caraway seeds, which will be sprinkled onto the crust. The first picture shows its state after the first rise. Desired dough temperature: 26°C.
First rise: 45 minutes.
Shape round and put into a baking tin or a baking frame. Brush the surface with water and sprinkle with caraway seeds.
Second rise: 1 hours at 25°C.
Baking: With steam, bake at 230°C for 10 minutes, then reduce heat to 190°C and bake for further 45 minutes. Take the bread out of the oven, brush with water again. The caraway seeds probably be gone by too by now, but that is ok, since they have given off their flavors during the bake.
I have nothing interesting to say, only that looks like a great loaf! I like the contrast in colour between the crust and the sides. It would make a great bread making class, woodwork and breadmaking combined…. first make your frame, or make your frame while the dough is rising…
zeb
14 February 2010 at 21:59
Sounds wonderful really.
About that timing. If you’re like me, make the frame by cutting the wood, the next day continue your work on the frame, make the sourdough starter, the next day put finishing touches on the frame. Find out it’s falling apart in the hot oven, add angle irons, then bake the dough.
theinversecook
14 February 2010 at 23:21