Loaf for tonight
Idea: Bake a light rye without sourdough but with big flavor and good shelf-life.
Light Rye
Rye Poolish
- 80g rye flour
- 120g warm water
- 8g honey
- 6g fresh yeast or 1/2 tsp dried yeast
Let ferment for one hour
Stale-Bread-Soaker
- 25g stale rye bread, chopped
- 120g hot water
Mix and let sit for about an hour.
For the final dough:
Dough
- Stale-Bread-Soaker
- 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:
[...] loaf tonight starting here (or scroll down below [...]
And in other news… « ye olde bread blogge
11 September 2010 at 22:14
What a tall and handsome loaf! Is that the first out of the new oven? It augurs well indeed
Joanna @ Zeb Bakes
15 September 2010 at 01:27
Yes, the first real loaf. Have tried out the baking stone before, making a couple of flatbreads, which was not too successful because I did not let it heat up long enough. 30 minutes in total is minimum.
theinversecook
15 September 2010 at 16:28