Wednesday, November 6, 2013

Rye Sourdough with Whole Wheat

This is the second formula in Hamelman's Rye chapter, and it happens to be a personal favorite of mine. I think that it is my favorite bread for toasting. It is especially good with cream cheese. This might be another Mickey Mouse thing, but I never spread a whole slice with cream cheese. I prefer to spread only enough cream cheese for each bite because I think it better allows for "textural differentiation". Perhaps, I am just a little quirky here, but I thought that I would share it with you.






This bread starts off with all of the rye flour in the sourdough build (always a good sign). The build is hydrated at about 85%. For this bread, it is important to use whole rye. Use the whole rye because of it has great water-absorbing properties as well as its full flavor. The build is allowed to grow for 12-16 hours, I actually let this one grow for almost 20 hours. I am able to do this because I know that my starter, Liza May, is very vigorous and can handle longer growing times, especially in the cooler months. 

This bread also gets a considerable sourness from the inclusion of wheat flour, which makes up 25% of the flour in the dough. Also, because of the use of whole wheat flour, this bread should be mixed for an extra minute on second speed. Moderately heavy rye breads are generally mixed for three minutes on second speed, but it is best to mix this one for four minutes. The mix for this bread is very simple. Place ALL ingredients in the bowl, mix on first speed for three minutes and then on second speed for four minutes. 

Remove the dough and place it to ferment at room temp for 60 minutes. The dough is then shaped into boules and then placed in floured brotforms and allowed to proof for 50 minutes. It is then baked at 460 for twenty minutes and then finished in a 440 oven for another 20-25 minutes. 


This is a pretty simple bread, so I will keep this post fairly short. Before I finish this blog entry, I would like to strongly recommend that you toast this bread to a deep brown color, and then slop chocolate hazelnut spread all over it!!



I also was able to enjoy this bread with both a hearty vegetable stew with onions, carrots, garlic, zucchini, kale and napa, as well as with a Tuscan white bean soup with kale and fresh corn! Both of these played nicely off the deep rye and wheat tones in this fantastic bread.

Happy baking and Happy eating. 

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