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Boiled Cider Rye Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Mon, 25 Mar 2024 10:31:13 -0700
* Exported from MasterCook *

                          Bread, Boiled Cider Rye

Recipe By     :King Arthur Baking Co.
Serving Size  : 24    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Fatfree                         Grains
                 Hand Made                       Posted

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         Rye sourdough
   293                g  water -- Note 1:
   29                 g  sourdough starter -- ripe (fed)
   293                g  rye flour -- medium
                         Final dough
                         all the rye sourdough from above
   376                g  water
   544                g  rye flour -- medium
   42                 g  cider -- boiled
   17                 g  salt
   6                  g  instant yeast

Hearty, dense, and tangy from its sourdough starter, this recipe pays 
tribute to the rye bread traditions of Eastern Europe. The addition 
of just a touch of commercial yeast helps ensure a good rise.

Note 1: at warm room temp, (75F to 80F)

PREP: 30 mins
BAKE: 45 to 50 mins
TOTAL: 15 hrs 5 mins
YIELD: two large loaves

To make the rye sourdough: In a medium bowl combine the water and 
sourdough starter, breaking up the sourdough with your fingers or a 
spatula to distribute it. Weigh your flour; or measure it by gently 
spooning it into a cup, then sweeping off any excess. Add the flour, 
stirring until everything is well combined.

Cover the sourdough and set it aside at room temp for 12 to 16 hours.

To make the final dough: In a large bowl, combine the prepared 
sourdough with the water. Mix with your hands, a spoon, or a spatula 
until the sourdough is broken up in the water.

Add the remaining ingredients and stir until they're fully 
incorporated. The shaggy dough will be more like a thick batter; a 
plastic dough scraper is a handy tool for incorporating everything 
from the bottom and sides of the bowl.

Scrape down the sides of the bowl and allow the dough to rise, 
covered, until it's domed and puffy, but not necessarily doubled in 
bulk, about 1 hour at room temperature.

Transfer the dough to a lightly greased work surface and divide it in 
half. If you have a scale, each piece will weigh about 800g.

Shape each piece of dough into a round (boule) and place them upside 
down into flour-dusted bannetons (brotforms) or towel-lined bowls 
about 8" in diameter. Let the loaves rest, covered, for 30 minutes.

While the loaves are resting, preheat the oven to 450F with a baking 
stone in the middle and an oven-safe pan on the bottom rack or oven floor.

Transfer the loaves to a piece of parchment paper large enough to fit 
them but not larger than your baking stone.

Let the loaves rest, uncovered, until small cracks begin to appear on 
the surface, another 10 to 15 minutes or so.

With 1 cup of hot water at the ready, transfer the loaves on the 
parchment to the hot baking stone. Pour the hot water into the pan 
below, and immediately close the oven door to trap the steam.

Bake the loaves for 45 to 50 minutes, until they're well colored; a 
digital thermometer inserted into the center of a loaf will read 210F.

Turn off the oven, leaving the loaves inside but propping the oven 
door open a few inches, to allow the bread to set for another 10 minutes.

Remove the loaves from the oven and transfer them to a rack to cool 
completely before slicing.

Store leftover bread, in paper bags or wrapped in a tea towel, at 
room temperature for up to a week. Freeze for longer storage.

Tips: This recipe was developed by metric weight, so for best 
accuracy we recommend measuring by weight. That said we recognize 
that some bakers prefer to work with volume measurements, so here are 
the volume approximations for the ingredients in this recipe:

Rye sourdough
1 1/4 cups water, at warm room temp (75F to 80F)
2 tablespoons ripe (fed) sourdough starter
2 3/4 cups medium rye flour

Final dough
all the rye sourdough from above
1 1/2 cups + 3 tablespoons water
5 cups + 2 tablespoons medium rye flour
2 tablespoons boiled cider
1 tablespoon salt
2 teaspoons instant yeast

Your desired water temp depends on a few factors, but primarily the 
temp of your home will have the most influence. If your home is cool 
(below 70F), you'll want to use warmer water (between 90F and 110F). 
If your home is on the warmer side (above 70F), use water in the 
lukewarm range (75F to 90F).

Want to make your own boiled cider? Pour 2 cups (454g) apple cider 
into a medium saucepan. Allow the cider to simmer gently over low 
heat until it's reduced to one-eighth its original volume, about 1/4 
cup; this should take about 45 to 60 minutes. Pour the boiled cider 
into a heat-safe jar or bowl and set it aside to cool. Refrigerate 
the syrup until you're ready to use it.

Cal 80g, Fat 0.5g, Carb 17g, Sod 180mg, Fiber 6g, Pro 4g

   "adapted from Breaking Bread: A Baker's Journey Home in 75 Recipes 
by Martin Philip"
S(Internet address):
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 129 Calories; 1g Fat (4.3% 
calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 276mg Sodium.  Exchanges: 2 Grain(Starch); 0 Fruit; 0 Fat.

NOTES : 2021 - 0912