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This week's Resolution Recipe: Sauerkraut Rye Bread.
Sponge (Day 1, evening)
207 g medium rye flour
165 g warm water
20 g rye sour culture (Lazarus, because I've had to bring it back to life three times)
Mix by hand until incorporated, cover, and ferment at room temperature overnight, 10-12 hours.
Soaker (Day 2, morning)
122 g rye meal
61 g warm water
243 g sauerkraut, drained (The recipe says to use Polish rather than US; it's milder. I used house-made - which is pretty mild.)
8 g ground caraway seed (I used 2 g black caraway and 3 g caraway; the wife does not care for it as much as I do)
Mix by hand until well integrated, and let stand in a warm area (80 F) for 3-4 hours.
Final Dough (Day 2, afternoon)
sponge
soaker
348 g white flour
261 g light rye flour
313 g warm water
16 g salt
7 g yeast
flour for dusting as needed
Combine everything in the mixer and use the dough hook on low (KA 2) speed to mix until the dough comes together and cleans the side of the bowl, 8-10 minutes. Cover and ferment at room temperature until doubled in volume, 45-60 minutes.
Turn the dough onto a well-floured work surface. It will be soft and somewhat sticky but should be easy to work with floured hands. Knead back to its original volume and divide in two pieces. Shape each into a round loaf and place seam-side up in well-floured bread forms or baskets. Cover and proof at room temperature until the surface shows cracks, 30-45 minutes.
Heat the oven to 485 F with a steam pan on the bottom shelf and the baking surface in the middle. Flip the loaves onto a parchment-covered peel and bake with steam (I used ice cubes on the pan) for 3 minutes. (I let it go for 10.) Remove the pan, lower the heat to 390 F, and bake for 50-55 minutes. Transfer to a rack and cool thoroughly before slicing.
What worked: This was surprisingly good. I decided to make this more because we have too much sauerkraut that is starting to go limp in the jar. While there is a bit of a sauerkraut smell to the bread the flavor is more light rye, with a bit of tang on the side. It goes really well with butter and should make great toast with an egg. We're having it for dinner with pastrami and Swiss cheese.
Also fairly light given the additional yeast and white flour. I expected it to be a cakey texture but it's more light rye.
What didn't: It stuck to the covers when it rose more than I expected in the baskets. The loaves didn't deflate though, so no real harm done besides me needing to clean them thoroughly.
Will I make it again? I won't buy sauerkraut for it, but I might make this with the stuff we have in the fridge.
Sponge (Day 1, evening)
207 g medium rye flour
165 g warm water
20 g rye sour culture (Lazarus, because I've had to bring it back to life three times)
Mix by hand until incorporated, cover, and ferment at room temperature overnight, 10-12 hours.
Soaker (Day 2, morning)
122 g rye meal
61 g warm water
243 g sauerkraut, drained (The recipe says to use Polish rather than US; it's milder. I used house-made - which is pretty mild.)
8 g ground caraway seed (I used 2 g black caraway and 3 g caraway; the wife does not care for it as much as I do)
Mix by hand until well integrated, and let stand in a warm area (80 F) for 3-4 hours.
Final Dough (Day 2, afternoon)
sponge
soaker
348 g white flour
261 g light rye flour
313 g warm water
16 g salt
7 g yeast
flour for dusting as needed
Combine everything in the mixer and use the dough hook on low (KA 2) speed to mix until the dough comes together and cleans the side of the bowl, 8-10 minutes. Cover and ferment at room temperature until doubled in volume, 45-60 minutes.
Turn the dough onto a well-floured work surface. It will be soft and somewhat sticky but should be easy to work with floured hands. Knead back to its original volume and divide in two pieces. Shape each into a round loaf and place seam-side up in well-floured bread forms or baskets. Cover and proof at room temperature until the surface shows cracks, 30-45 minutes.
Heat the oven to 485 F with a steam pan on the bottom shelf and the baking surface in the middle. Flip the loaves onto a parchment-covered peel and bake with steam (I used ice cubes on the pan) for 3 minutes. (I let it go for 10.) Remove the pan, lower the heat to 390 F, and bake for 50-55 minutes. Transfer to a rack and cool thoroughly before slicing.
What worked: This was surprisingly good. I decided to make this more because we have too much sauerkraut that is starting to go limp in the jar. While there is a bit of a sauerkraut smell to the bread the flavor is more light rye, with a bit of tang on the side. It goes really well with butter and should make great toast with an egg. We're having it for dinner with pastrami and Swiss cheese.
Also fairly light given the additional yeast and white flour. I expected it to be a cakey texture but it's more light rye.
What didn't: It stuck to the covers when it rose more than I expected in the baskets. The loaves didn't deflate though, so no real harm done besides me needing to clean them thoroughly.
Will I make it again? I won't buy sauerkraut for it, but I might make this with the stuff we have in the fridge.
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