Hello all,
My country loaf came out especially well today and I thought I'd share.
| Bread Flour | 80% | |
| Rye | 15% | |
| Whole Wheat | 5% | |
| Water | 85% | |
| Salt | 2% |
Recipie for a 1 LB loaf
Levain; Mix together and leave out on counter 12-16 hours
1 oz mature culture (mine is stiff at 75% hydration)
1 oz bread flour
1 oz Rye Flour
1.5 oz water
Final dough; knead dough, bulk ferment 1-3 hours, fold, refridgerate overnight about 8-12 hours (if longer just reduce bulk ferment time)
7 oz Bread Flour
0.5 oz Rye Flour
0.5 oz Whole Wheat
7 oz water
.02 Salt
Bake Day; pull out of refridgerator and preshape, sit for an hour to warm up, shape, proof for 1-3 hours, Bake on stone with steam 30-40 minutes at 450 Degrees Fahrenheit. (230C)
Happy Baking!
J
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Replies
I don't understand the recipe.
Can you express it in gms of water/starter/salt/flour(s) per loaf?
Thanks
John
Sorry to be vague, I have edited with more detail
Thanks
J
Thanks J
For the sake of my old brain, I like to keep things fairly simple.
The bread looks great, I may try it sometime....
BTW, how do you find mixing up the levain? (As your seed is very stiff (70%) and you add only a very little water.)
Cheers
John
I just mix with a rubber spatula or spoon. I feed it with half rye and half bread flour and keep it at 75% hydration. i.e. 2.5oz Rye 2.5oz Bread flour 3.7oz water then add 30% of total weight for seed 3.7oz. The rye keeps too much gluten from forming so it ends up the consistancy of wet sand and managable to stir. I know some people like to knead there starter but that is too much clean up for me. I like to keep it stiff because I can get it ripe in about 12 hours. I also keep a all white starter at 100% hydration. The only reason for the difference in hydration is that I can get them both to mature at about the same rate.
On a side note, the dough is a bit wet if you aren't refridgerating overnight. I would hold back some of the water until you get it to where you want it.
Happy Baking!
J
Those loaves came out wonderful! Thanks for sharing the recipe and technique to make them.