Tuesday, March 20, 2012

Sourdough Rye with Raisins

This one comes with tons of photos!

I am actually playing a bit of catch up, I am two breads behind. I spent this past weekend with my dear friend Isaac, who I lived with overseas and we both have a love for bread baking, so of course we baked several breads! The first was a sourdough bread and the second and third were experiments which I will blog about in my next post. Which will be followed by Daniel Leaders 'Best Bagels' which I am baking today.

Isaac and I used Hamelman's formula for Sourdough Rye with Walnuts and Raisins, but we tried a variation which substitutes the 2.4 ounces of toasted walnuts in the formula with raisins. This provides a sweeter finished product. We did not have bread flour, we thought we did, but we did not, so we were forced to use all purpose flour. This did have an impact on the finished breads crumb, but it could have been much much worse. The amount of rye flour in the final dough for this formula is fairly low, so this bread does contain a high amount of white flour (65%). We also did not have a mixer, but Isaac used a new kneading technique that I was not familiar with, to be honest it looks crazy, and since I wanted to share it with you I took a short video clip of Isaac kneading using this crazy method. A lot of my readers have suggested the use of some video, let me know what you think of the video and of the technique. It seemed to work well. I was hoping for more gluten in this bread, but considering the circumstances, I was pleased. 

This dough does include a small amount of yeast, and because of this the dough rose considerably during the bulk fermentation. I wish I could have given it a fold during bulk fermentation but we were running a short errand, to pick up Isaacs brand new-used bicycle, which is very styling.

This is the dough right after the mix

When we got back this is what we saw. The dough had more than doubled in volume, I was afraid that this might happen, his kitchen was very warm. 

A photo taken through the container the dough was proofed in

As you can see.....it grew

Isaac was able to take a picture of the shaping process

The boule ready to be proofed

We turned the oven on 460 to preheat the stone.
The bread was shaped into a boule and  received about 45 minutes of proofing time. Once again the dough rose considerably, I wish it rose a little less and got oven spring instead, but you can not win them all.

The finished product had a light but tight crumb, and the raisins did burn on the top of the loaf, but these were easily removed. Although the crumb was not perfect, the crust was magnificent, really crisp and a wonderful dark brown color. 

See, you can make bread even with tight parameters and imperfect conditions. I will give this bread another try later in the year, once i have baked through all of the formulas that I have assigned to my baking list. There are a number of loaves that I would like to come back to. 

Bake on

1 comment :

  1. The video is wonderful! What a treat to get to see a baker in motion.