Wednesday, September 3, 2014

65% Whole Wheat, 10% Whole Rye, 83& Hydrated Pain au Levain

The best looking Boule I have made in a while



I am still very excited to be experimenting with these high hydration high whole grain breads, and even more excited by the fact that I now have the ability to grind my own whole meal rye flour with my new and improved Family Grain Mill.

This is very similiar to the 85% hydrated breads that I have been baking with two small changes. The inclusion of a small amount of rye flour, and a sight drop in hydration by 2% to accommodate the addition of rye flour which is notably lower in gluten than its wheat flour counterpart. 

Previously I had been feeding the build with a lot of water, it was 141% hydrated. This time I hydrated the levain build at 100%, which is a typical poolish style build ratio. I then used this water in the autolyse, which helped it come together much faster and more easily. (it was much easier to mix.) 

I also shortened the autolyse from 30 minutes to 20 minutes, due to the additional rye flour. This might not have been necessary, but a very long fermentation and a long proof. I want to make sure I get the oven spring and coloration I am looking for. As usual the autolyse contained no salt, and with such a short autolyse period the levain was included.

The kneading was also very easy, the dough was wet and sticky but it stayed together well and formed a very soft dough. The plan is for four strong folds in thirty minute intervals and a two hour proof at room temperature.

The loaves will then be scored and baked in a 450 degree oven in a combo cooker and will remain covered for the first fifteen minutes and will then finish uncovered for 25-35 minutes.

This bread is actually going to be a gift for a co-worker who tried endlessly to help me with my recent reactive airway illness. Nothing says thank you like a nice healthy levain! 

The bread was very good but it had the taste of a recently reseasoned cast iron pan. My friend who I made it for really loved it and had this to say "What a visually attractive and tasty bread, when you do what you love you get good results"! Ill take a compliment like that any day of the week.

Next up White Whole Wheat Miche fed with wheat and rye

Your Truly,
-DW, The Rye King

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