Home Bread-Bakers v116.n028.2

47% Rye Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 06 Aug 2016 01:58:26 -0700
* Exported from MasterCook *

                                Bread, 47% Rye

Recipe By     :Susan
Serving Size  : 24    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                  Grains                          Low Fat
                  Low-Cal                         Posted
                  Sandwiches                      Side Dish

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    475                g  finely ground whole rye flour
    317                g  flour
    570                g  water
    1 5/8              g  instant yeast -- (1/2t)
    19                 g  salt -- (generous 1T)
    317                g  mature stiff sourdough starter -- (50%-hydration)

Rye flour can make a dough difficult to work with. To begin with, it 
has less gluten than wheat flour, and the gluten is more fragile.

Some tips on working with rye doughs (over about 40% rye flour): Mix 
gently. If you're using a stand mixer, do most of the mixing in low 
speed, and don't mix too long.

Sourdough acidifies the dough, which contributes to its strength and 
reduces gumminess.

Slashing the loaves before proofing helps maintain the definition of 
the slashes.

Slashing the loaves at at a least a 45-degree angle to the long axis 
of the loaf encourages upward rather than outward expansion during 
baking, so the loaf's round cross-section is maintained.

Take care not to overproof the shaped loaves. When proofed, they will 
not look like they have expanded very much.

Allowing the bread to rest for at least 12 hours after baking reduces 
gumminess of the crumb.

Trying to wash gluey dough off your hands is an exercise in futility. 
Instead, rub a small amount of flour between your hands and the dough 
will crumble away.

Elaborate starter: variable, depends on your starter
Mix final dough: 10 min
First fermentation: 1 hour
Divide, rest, and shape: 30 min
Proof: 1 hr
Bake: 40 min
Cool: several (preferably at least 12) hr
Desired dough temp: 76F
Makes: 3 loaves (1700g)

Place all ingredients (holding back a little water) in the bowl of a 
stand mixer. Mix on low speed until combined. Adjust the water as 
needed to achieve a medium consistency.

Continue mixing on low speed for about 5 minutes, then in medium 
speed for another 2 minutes or so, to a medium level of gluten development .

Transfer the dough to a lightly oiled container. Cover and ferment for 1 hour.

Turn the dough into a lightly floured counter and divide it into 3 
pieces. Preshape each piece into a cylinder by pressing gently into a 
rectangle, then folding tightly in thirds, letter-style. Let rest, 
covered and seam-side down, for 20 minutes.

Shape the dough into fat batards by turning the dough seam-side-up, 
degassing gently, and rolling the dough up tightly, perpendicular to 
the direction of the rolling when you preshaped. Place the batards, 
seam-side-down, on a linen couche.

Sift flour over the tops and score each loaf in the pattern of your choice.

Proof, covered, for 1 hour.

Meanwhile, preheat the oven, with baking stone, to 485F. You will 
also need steam during the initial phase of baking, so prepare for this now.

Once the loaves are in the oven, reduce the temperature to 460F. Bake 
for 8 minutes with steam, and another 20 minutes or so without steam. 
Then turn off the oven and leave the loaves in for another 15 
minutes, with the door ajar.

Cool on a wire rack, preferably for at least 12 hours.

    "Adapted from SFBI"
S(Internet Address):
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Per Serving (excluding unknown items): 118 Calories; trace Fat (3.6% 
calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 308mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 0 Fat.

Serving Ideas : It can be sliced very thinly, makes an excellent 
platform for soft cheeses, ham, or smoked salmon, and stays fresh for 
several days.