* 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
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
Slashing the loaves before proofing helps maintain the definition of
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"
- - - - - - - - - - - - - - - - - - -
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