Sunday, November 30, 2008

More experiments wth rye bread

I am bound and determined to come up with a rye loaf that is rich and moist and is not solid as a brick. Last night I made a sponge:

  • 1 T yeast
  • 2 t sugar
  • 1 cup AP flour
  • 1 cup water

Whisk together, cover with plastic and set aside on the counter overnight. Next day, make the dough:

  • Sponge
  • 1 cup milk
  • 2.5 cups high-gluten flour
  • 1.5 cups dark rye flour
  • 3 T oil
  • 2 T molasses
  • 1 t salt

Mix all ingredients in stand mixer with dough hook. Knead with dough hook for 6-7 minutes until dough pulls away from the sides of the bowl. It will be very soft but should also be stretchy and pliable, not sticking to your hands. Oil a bown and put the dough in it, let it rise until doubled. Gently fold dough, don't punch it down or you'll lose too many air bubbles. You just want to deflate it a bit. Shape into a 12" loaf and put onto a peel dusted with cornmeal. Cover and allow to rise again, about an hour. Heat oven with baking stone to 400 degrees. Slash top with razor or sharp knife, about five diagonal slashes. Bake until internal temp is 205-210 degrees.

This turned out moist, with great flavor. Next time I will preheat the baking stone longer, as the bread stuck to it just a bit.

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