Archive for September 2010
Strangely, adding coarsely ground grains makes for a more active dough and a well-aaerated crumb. The dough for this loaf is simply made from rye sourdough (150g, made with whole-rye flour), a spelt-pumpkin-seed soaker (250g in total, using 150g coarsely ground spelt grains) and 250g medium rye flour, salt, yeast and additional water. As with all loaves that include a considerable amount of coarse meals, there is an extra mixing time of about 5-10 minutes at the end of the first rest. Next time will add more grain chunks and perhaps I will have a loaf such as the beauties on the site of Steinofenbäcker – a very good bakery that sells moist and grainy breads and excellent fruit bread as well.
Today the postwoman handed me a heavy parcel that had a “Royal Mail” sticker on it. I opened the neatly packed parcel very quickly to find that inside was Gill’s “Cotswold Orchard Damson Jam”. MMH.
It tastes great – very smooth consistency and a big fruit flavor not masked by excessive sweetness as is often the case in commercial products.
Thank you, Gill!
Idea: Bake a light rye without sourdough but with big flavor and good shelf-life.
- 80g rye flour
- 120g warm water
- 8g honey
- 6g fresh yeast or 1/2 tsp dried yeast
Let ferment for one hour
- 25g stale rye bread, chopped
- 120g hot water
Mix and let sit for about an hour.
For the final dough:
- Rye poolish
- 320g strong white flour (here: Type 550)
- 40-100g warm water to make a soft dough
- 10g salt
Bulk Fermentation: 1 hour, fold once after 30 minutes.
Final Fermentation: 45-70g minutes.
Bake at at 250°C for 5 minutes, then reduce heat to 220°C and bake for further 45-50 minutes. Optional: Sprinkle with coarsely ground barley malt before putting it into the oven.
I’m happy with the results. The new oven’s heat seems a little kinder and less aggressive than the old one, but is doing a good job of trapping the heat and moisture inside.
The finished loaf: