-==== REZKONV-Recipe – RezkonvSuite v1.1
Title: 80 Percent Sourdough Rye With a Rye-Flour Soaker
Categories: Bread, Sourdough, Rye
Yield: 2 Large loaves
============================ SOURDOUGH ============================
350 grams (11.2 oz) Whole rye flour
290 grams (9.3 oz) Water
17 1/2 grams (0.6 oz) Sourdough culture
============================== SOAKER ==============================
200 grams (6.4 oz) Whole-rye flour
200 grams (6.4 oz) Water, boiling
============================ FINAL DOUGH ============================
250 grams (8 oz) Whole-rye flour
200 grams High-gluten flour
290 grams (9.3 oz) Water
18 grams (0.16 oz) Salt
1 1/2 teasp. (0.16 oz) Yeast
400 grams (12.8 oz) Soaker (all of above)
640 grams (1 lb. 4.5 oz) Sourdough (all of above minus 1.5
— TBSP)
============================== SOURCE ==============================
 * |
abgewandelt nach: Jeffrey Hamelman Bread: A Baker’s Book of Techniques and Recipes* — Edited *RK* 11/20/2004 by — Ulrike Westphal |
1. SOURDOUGH: Prepare the sourdough and ripen for 14 to 16 hours at
70°F
2. SOAKER: Make the soaker by pouring the boiling water over the rye.
Cover with plastic right away to prevent evaporation. The soaker can
be made at the same time as the sourdough and kept at room
temperature until mixing the final dough.
3. MIXING Add all the ingredients to the mixing bowl (including the
soaker, which will have absorbed all the water and be quite thick).
In a spiral mixer, mix on first speed for 3 minutes. The dough
should be moderately loose textured, and sticky. Turn the mixer to
second speed and mix for approximately 2 minutes. With only 20
percent white flour, there will be little in the way of gluten
development. Desired dough temperature: 82°F
4. BULK FERMENTATION: 30 minutes.
5. DIVIDING AND SHAPING: Divide the dough into 1.5- or 2.5-pound
pieces; shape round or oblong.
6. FINAL FERMENTATION: 50 to 60 minutes at 82°F
7. BAKING: With normal steam, 470°F for 15 minutes, then lower the
oven temperature to 430°F and hake for 35 to 40 minutes for a
1.5pound loaf, 45 to 50 minutes for a loaf scaled at 2.5 pounds.
After the hake, cool the loaves and then wrap in baker’s linen and
let stand for 24 hours before slicing, in order to stabilize the
texture of the crumb.
NOTE: Particularly notable in this bread is the hot rye soaker. This
initial heating gelatinizes the rye starch and gives the bread an
unusually smooth eating quality; the soaker also contributes to the
bread’s excellent keeping quality.
=====
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