Archive for March 2010
A compact rye loaf reminiscent of old German baking techniques with 70% percent rye flour and an additional 5% of rye meal in the crust. How? An idea I borrowed from the technique of applying a “Dutch Crunch” to a soft sandwich bread. The crust is made as a separate dough and then spread on the surface of the bread before or halfway into the final rest. It’s proved in a dry and warm room, uncovered. Erratic tearing of the crust could have been more pronounced, perhaps, which can be achieved with a shorter final rest, I think. But the flavor is very big and finally, the crust definitely closer to what I’d like to have – firm without being too thick or tough. Very happy with this
- 25g medium rye meal
- 50g warm water
- small pinch of salt
- 1/3 tsp of mature rye sourdough, hydration: 100%
Mix ingredients together and let stand covered for 12-18 hours at room temperature. The mixture will look inflated.
- 50g flour, Type 1050, or strong white
- 50g water
- 0.1g fresh yeast
Mix and let stand for 12-16 hours at room temperature. The mixture will look inflated and full of bubbles.
- 360g rye sourdough, hydration 100%
- 135g dark rye flour, Type 1150
- 85g flour, Type 1050 or strong white
- 110g water
- 9g sea salt
- 2g fresh yeast
Mix slowly to a smooth dough. Desired dough temperature: 28°C. There will be no visible gluten development. Let rest for 1 hour in a warm place.
Shape oblong and put seam side down into a Brotform (banneton, proving basket, …). With a brush apply the batter for the crust and prove for 45-60 minutes uncovered. Tilt the banneton and with a swift motion of your hands towards yourself let the dough fall onto a piece of baking paper seam side down.
Bake at 240°C for 10 minutes, without steam. Reduce heat to 210°C and bake for further 40 minutes.
Tops flying off whole-grain breads are more or less common (but shouldn’t happen), leaving an unpleasant hole in the loaf. But I have not seen it happening to small breads like this sesame baguette à la Eric Kayser. The oven was quite hot as I had baked a tomato dish in it at 240°C for 50 minutes. Perhaps one reason for the utter ‘failure’. Not really. I stuffed it with stuff (butter, cheese, ham and watercress).
“If the bread has large holes, the baker has been sleeping”. Bakers’ saying.
This loaf is moist from the inclusion of a wet soaker but unlike the Rye-Vollkornbrot it is quite mild and tame. Lovely as sandwich with lettuce, cream cheese and ham or as cheese canapés.
- 100g sunflower seeds, linseeds or rolled oats (or all)
- 150g coarse spelt meal
- 300g water, cold
Mix ingredients for the soaker and let stand covered overnight or at least 6 hours.
- 75g whole-spelt flour
- 45g water
- 1 tsp of mature rye or spelt sourdough, hydration 100%
Mix ingredients and let stand covered at room temperature for 15-20 hours.
- 130g whole-spelt flour
- approx. 100g warm water
- 40g white spelt or wheat flour
- 20g molasses
- 10g sea salt
- 8g fresh yeast
- 1g bread spice (caraway, anis and fennel in equal parts, ground)
- all of the soaker
- all of the spelt sour
Mix to a smooth and sticky dough, let rest for 45 minutes. Shape oblong, place in baking tin, which has been lined with baking paper and prove for about 1 hour at warm room temperature, 23°C.
Bake at 250°C for 5 minutes, then reduce heat to 220°C and bake for further 20 minutes, finally reduce heat to 190°C and bake for another 45 minutes.
I lined my tin this way:
My all-day bread (one small loaf)
- 240g flour, Type 1050
- 40g rye flour, Type 1150
- 240g mature rye sourdough, hydration: 100%, made from Type 1150 rye flour
- 180g water, 30°C
- 4g fresh yeast
- 8g sea salt
- 1 tsp of honey or molasses (or sugar beet syrup, edited 22 March 2010)
Let rise for 1 hour. Shape and prove seam down in a banneton. Turn over so the seam is down again, brush with water and slash twice. Bake at 240°C for 10 minutes with steam. Then reduce heat to 210°C and finish baking for 40 minutes. Brush again with water as soon as it comes out of the oven to give the crust a nice shine. When baking the doubled recipe as a big round, bake for 70-80 minutes in total.
Although there is no Schinken (ham) in the dough, this bread is popular with smoked ham from the Schwarzwald area of Germany.
This is a loose adaptation of a recipe found in the book “Knuspriges Brot aus dem eigenen Ofen” by W. Fahrenkamp.
Tip for storing rye breads: Up to recently I rather despised the sliced bread in plastic bags sold in supermarkets. But that makes sense. Unpacked, the loaf will dry out quickly and the crust will turn rock hard within a week, which is the time it takes me to eat a large loaf. Once cool, place the loaf inside a plastic bag (or a suitable enclosed bread container designed for that sole purpose). The crust will turn soft of course, but I think the aroma will even intesify and become more complex.