Thursday, October 9, 2014

New Chapter = More Breads

I am excited to state that in four days I will be taking my nutrition support certification exam, which means in five days I can start blogging on a more regular basis. It is one aspect of my life that I have greatly missed. Pecking away at the keys for the sake of fermentation, rise and deliciousness brings me much joy. A short post for today will cover two rye breads, both of which are coming from Jeffrey Hamelman's book bread and both of them are two of my favorites.

The first is vollkornbrot variety which includes some wheat flour (30%), the rest of the grain comes from whole rye flour and rye chops. But instead of using wheat which is called for by Jeff, I used Spelt, which is a grain that I am starting to play around with. It has a nice flavor that I can not yet put to words, but with some more playing around, I will come up with the right diction. This bread has a very a long sourdough build, a short bulk fermentation and medium sized proof and a very long full bake; 75 minutes. The first 15 minutes at 480 degrees and the last 60 minutes at 410 degrees. During the last 15 minutes of the bake the bread is taken out of the pullman pan and baked directly on the hearth to help firm up the crust and develop some color. I rolled this loaf in a ample amount of whole spelt prior to placing in in the pan to proof, to insulate it during the bake and to help with the stickiness factor. I am unable to open up this bread at this time as it is for the Rabbi and his wife for dinner. Tonight is Sukkot, the jewish holiday which celebrates the barley harvest and what better way to celebrate a harvest than with healthy loath from the hearth!

A finished 100% whole grain bread

The second loaf that I baked this week is a traditional german bread called Leinsanenbrot which means: flax seed bread. One of the things I love about the german language is that is easily destructed into simple parts, with out any funniness. You could certainly not say the same thing about hebrew and definitely not english. This bread is 60% whole grain and per Hamelman's formula is 60% rye, but I adapted this bread to include some whole spelt flour. This bread is 40% whole rye, 20% whole spelt and the rest come from bread flour. The other change I made to this bread was that I combined the flax seed soaker with the sourdough build just for simplicities sake. Rather than having two dirty bowls, I only had one. And the bread seemed to come out very well. Ever since working with Douglas Rae at Evergrain Bread Company my batard and boules have been much tighter, and this sticky dough was formed into a beautiful batard. The score pattern was inspired by that directed by Richard Miscovich on his 66% Rye found in his new book From the Wood Fired Oven. I used golden flax seeds because that is what I had in my apartment, and I am anticipating an upcoming move and am trying to use things up. From the past, I remember this bread to have a nice tang and a well developed nutty flavor, and I am excited to sink my teeth into its moist wholesome crumb.

Stay tuned for more spelt loaves.
Bake on!

-DW, The Rye King

1 comment :

  1. Nice looking breads! I like the taste of spelt better than wheat, anyway. Have you tried Einkorn, yet? Great taste, similar properties as spelt.
    Good luck for your exam!