Tuesday, March 22, 2016


Seeded Rye Bread
A recent post on the Artisan Bread Bakers site gave a formula for a seeded rye bread. 

This was the formula:

Bread Flour83
Rye Flour17
Caraway seed4

No instructions were given for mixing the dough. So time for some improvisation. Multiplying the baker's % by 10 gave me a start weight of 1,000g (830g bread flour and 170g rye flour).

Added the water (warmed to about 80oF) to the flours then mixed together in a tub with a dough whisk and left to autolyse for 30 minutes. 

After the autolyse the other ingredients were added and mixed by hand until all were incorporated. Over the next two hours performed a stretch and fold every 30 minutes for a total of four stretch and folds.

At the end of the 2 hours, placed the tub in the oven at the proofing setting for 1 hour. Dough had doubled by that point. Did one final stretch and fold then divided the dough into two. Shaped each into a boule and placed in bannetons. Placed the bannetons in the fridge to retard overnight.

This morning the boules had risen almost to the top of the bannetons after about a 12 hour retard.  Baked both loaves in the dutch oven at 475oF covered for 30 minutes, then uncovered for 20 minutes.

Final result was good oven spring and color. After cooling cut one loaf for a crumb shot. Very happy with the outcome, but will probably cut the yeast in half next time and retard for a longer time.

Good looking bread!

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