Sunday, August 25, 2013

35% Whole Rye with Pressed Barley Soaker and Whole Wheat



This is a new bread, or rather a new twist on a bread that I have made before. The outcome of the actual bread was fantastic, but it did not quite have the shelf life I was expecting. This is most likely due to the fact that I replaced 50% of the rye in this bread with pressed barley. Rye has the incredible power of acidity and once a sourdough culture is added, you are almost instantly given an additional two days of shelf-life. I also used a soaker in this bread, which normally helps to increase shelf life, I was really disappointed when on the third day after first slicing into this bread, I found lots of fuzzy-wuzzies and had to dispose of this immense log of vollkornbrot. What a waste.

This bread in and of itself is rather simple. The sourdough is hydrated at 100%, the soaker is also hydrated at 100%. In the summer months, it is recommended that you slightly salt a soaker with a higher hydration to prevent too much enzymatic activity. In simple terms, it keeps it from going bad. Of course I did not do this, which might have been part of the problem. I did let it sit in the fridge, so I figured it would be fine.... Guess Again Rye King! Guess Again! But then again I am not the Barley Baron, I am the Rye King. I think that I will bake this bread again in the future, but the next time, I will add only a small amount of pressed barley.

The mix was a bit weird, especially with all that barley in the soaker.  It was very heavy, with not much water (since most of the water is located in the sourdough build and the soaker). This dough really loves to cling to the side of the bowl. An occasional swipe with the rubber spatula is essential. 

Like most of the other vollkornbrots that I have baked, this bread has a very short bulk fermentation; (only      20 minutes) and moderate final proof, (50 minutes).  And like all of the other vollkornbrots that I have baked,(with the exception of one) it is baked in a large pullman pan, uncovered. It is removed from the pullman      pan for the final fifteen minutes of baking. This bread is baked at 470 for fifteen minutes; then it is coasted down to 380 for the remaining 60 minutes of baking. This bread requires a long rest, of at least a day and 36 hours is even better.  The crumb on this bread really settles, and if it is not allowed to rest fully, the results are really quite annoying and even disastrous. Take my word for it and do not make the same mistake that I did.
So, until next time........

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