Sunday - March 22, 2020

Another exciting bread recipe

I know, you’ve all got your mixers on standby, waiting for my next baking post to drop.

Here you are. This makes a damn good loaf of bread. With gentle dough handling it makes a decently open crumb.  A big blop of sourdough starter gives it a nice rich flavor without having to sit around for nearly a day, and the taste of rye flour adds a bit of complexity. This is my 4th loaf with this recipe, applying minor variations in ingredients and process. Autolyse really helps smooth out the dough; it mixes better and rises sooner. Adding salt to the autolyse does slow it down a bit, so I extended the original 60 minutes to 90 minutes. It’s plenty; 45 minutes is probably enough even with the salt. An ounce of all purpose flour gives a better crust and helps the crumb. Letting the dough have two actual rises is a better approach than a single unspecified time of “overnight” in the fridge. Baking it while the dough is a little young - not risen to the maximum extent - gets me better oven spring, and a bloody hot oven with a fully pre-heated Dutch oven does the job so much better than the original cold oven baking method. So there you go. You could substitute more AP flour if you don’t have rye flour. Or use Pumpernickel for a stronger rye taste. A marked dough bucket really helps the rising process. No guesstimation at all.

This is what the recipe looks like from my end, all weights in grams:

autolyse no-knead slightly rye bread

200 bf
75 ww
25 ap
25 rye
100 starter @ 100% hydration
8 salt 2% of total flour
------------
375 ttl flour
281 75% hydro including 50 in starter
=======
231 net hydro; add this much water

autolyse 90 minutes:
bf+ww+ap+salt
225 80F water

mix and rest 90 minutes:
starter
rye
6 80F water

Combine in mixer then a couple minutes of mixer kneading

Notes:
No retard, did a few S&F turns in the bucket first hour, it took 6-8 hours to double at 80F, then another 1-2 to form up in the banneton. Will take longer at room temperature.
Dutch oven bake at 500 lid on for 5, reduce to 450 for 15, lid off for 20, cure 20 in cooling oven.

Posted by Drew458     on 03/22/2020 at 10:21 PM   
Filed Under: • Bread •  
• Comments (2) • Trackbacks(0)  Permalink •  

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