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Oct. 19th, 2015 04:12 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Pumpernickel Sourdough Rye.
"Pumpernickel rye is coarsely ground rye berries with the reputation, first, of being difficult to work with, and second, of producing a rye flavor well worth the effort."
1 cup sourdough starter, activated for at least a day
230 grams white flour
230 grams pumpernickel rye flour
1 cup water
1 Tbsp caraway seeds (I used 1 tsp each: caraway, black caraway, and black cumin. I like the depth of flavor the three add together. Even if it is more of a Jewish rye thing.)
1 Tbsp vegetable oil
1 1/2 tsp salt
Mix all together. Proof overnight at room temperature. Transfer to a well-floured board and rest briefly (15-30 minutes). Knead briefly, form a ball or batard, and place in baking container. (I used a wicker brotform.) Proof 1 1/2 to 3 hours at room temperature. Leavening will be slight. (This is code for "produces a brick.")
Place in cool oven, set to 375, turn on, and bake for 70 minutes. Oven spring will be negligible. (See above code.)
Note: this loaf will be quite firm (See above code again) and have the most sour, intense rye flavor you have ever experienced. You can modify the percentage of rye/white flour from 50/50 to 35%/65% or even 25%/75% to produce more oven spring.
What worked: This was right in my happy place, flavor-wise. Quite sour and rye-y. It went extremely well with house-made pastrami bread. It should also make really good toast.
What didn't: Rye flour produces a sticky loaf. It stuck to the peel even with cream of wheat as a lubrication agent and then to the baking stone, because the oven was cold. I had to chisel it off the now-very-hot baking stone. As promised, it is "quite firm." It's also a bit cakey and doesn't slice as well as I'd like - it has a tendency to break. These things are all related.
Will I make it again? Yes. I think I will try the 35/65 next time though.
"Pumpernickel rye is coarsely ground rye berries with the reputation, first, of being difficult to work with, and second, of producing a rye flavor well worth the effort."
1 cup sourdough starter, activated for at least a day
230 grams white flour
230 grams pumpernickel rye flour
1 cup water
1 Tbsp caraway seeds (I used 1 tsp each: caraway, black caraway, and black cumin. I like the depth of flavor the three add together. Even if it is more of a Jewish rye thing.)
1 Tbsp vegetable oil
1 1/2 tsp salt
Mix all together. Proof overnight at room temperature. Transfer to a well-floured board and rest briefly (15-30 minutes). Knead briefly, form a ball or batard, and place in baking container. (I used a wicker brotform.) Proof 1 1/2 to 3 hours at room temperature. Leavening will be slight. (This is code for "produces a brick.")
Place in cool oven, set to 375, turn on, and bake for 70 minutes. Oven spring will be negligible. (See above code.)
Note: this loaf will be quite firm (See above code again) and have the most sour, intense rye flavor you have ever experienced. You can modify the percentage of rye/white flour from 50/50 to 35%/65% or even 25%/75% to produce more oven spring.
What worked: This was right in my happy place, flavor-wise. Quite sour and rye-y. It went extremely well with house-made pastrami bread. It should also make really good toast.
What didn't: Rye flour produces a sticky loaf. It stuck to the peel even with cream of wheat as a lubrication agent and then to the baking stone, because the oven was cold. I had to chisel it off the now-very-hot baking stone. As promised, it is "quite firm." It's also a bit cakey and doesn't slice as well as I'd like - it has a tendency to break. These things are all related.
Will I make it again? Yes. I think I will try the 35/65 next time though.
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Date: 2015-10-21 02:50 am (UTC)no subject
Date: 2015-10-21 01:59 pm (UTC)