September 18, 2020 - 9:07pm
Hamelman's Deli Rye Bread
Today I baked Hamelman’s Deli Rye Bread with caraway seeds. I used 15% freshly milled stone-ground rye that was pre-fermented overnight in an 80% hydration stiff sourdough starter. The overall formula is 66% hydration and includes 1.75% caraway seeds. The dough had a good feel throughout the process and was proofed in a linen couche. I baked the loaf on an oven stone in a pre-steamed oven and steam for the first 10 minutes. The oven spring was particularly good and crumb nice and soft. The flavour is wonderful, slightly tangy and the caraway seeds contributed to a complex flavour profile.
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Wow Gavin, that is outstanding. What a beautiful oven spring and superb crumb, you must be so pleased. One of these days if I ever get through reading the books I do have I need to pick up Hammelman’s Bread. Every time I see a beautiful bake from his book I remind myself to keep an eye out for it. Great bake.
Stay well
Benny
Thanks Benny. I bake many of Hamelman's recipes from his book. It was the first bread book I bought and I learned a lot of techniques and theory from it. I've been following the community baguette bake thread; boy you guys are surely delving deep into the darkest depths of baguette excellence.
Cheer,
Gavin
I can almost say that everything I learned about baking sourdough I’ve learned from that thread.
Something of that look and quality I'd expect to see in any fine bakery window display. Amazing how a mere 15% rye can impart such a wonderful flavor.
If you're enchanted by the rye flavor, you may wish to try pushing the rye to 25% and the hydration to the 72-74% range. This is my go-to formula. I also use 2.3% caraway seeds in the mix because I love the flavor of them so much in a rye bread.
A fine looking bake!
Thanks alfanso. Hamelman calls this bread "entry-level rye". You're right, I'll take your advice and push up the rye and hydration.
Cheers,
Gavin.
Very nice bread! Nice oven spring, Gas or electric oven? What book of hamelman
Thanks for the compliment. I have a Miele electric oven. It has an in-built steam function they call "moisture plus". We installed it a couple of years ago when we renovated our aging kitchen. I no longer have to improvise steaming mechanisms. I have Hamelman's "Bread a Bakers Book of Techniques and Recipes." I gave my well-used edition 1 to my adult son and bought edition 2.
Would you mind giving me the rest of the quantities? I assume your using the 15% rye for your levin. What are the rest of the ingredients (all purpose flour, etc)? Thanks in advance, that looks like a terrific light rye!
No problem. This formula is for a 680 g dough. If you want a different amount I can repost.
Overall Formula
Baker's %
g
Medium Rye flour
15
60
If using whole rye, adjust hydration.
Bread flour
85
340
Carraway seeds
1.75
7
Water
66
264
Salt
2
8.0
Idyeast
0.495
2.0
0
0
Total Yield
170.245
680
3.994244
Conversion Factor
Sourdough
Meduim Rye flour
100
60
% Pre-Fermented Flour:
15
Water
80
48
Mature Sourdough Culture
5
3
Total
185
111
Use
108
Final Dough
Yeast
2
Bread flour
340
Water
216
Salt
8
Carraway Seeds
7
Levain
108
Total
680
1
Sourdough
Mix and cover with plastic and let stand 14 to 16 hours at about 21C
2
Mixing
Add all ingredients and mix.
If necessary, correct hydration by adding water in small amounts.
Mix until a strong gluten development is achieved.
Desired dough temperature 26C.
3
Bulk Fermentation
1 hours.
4
Divide&Shape
Divide dough into 680 g pieces; shape oblong.
Apply external seeds and place in baker's linen to proof.
5
Final Fermentation
50 to 60 minutes at 25 to 27 C.
6
Baking
With normal steam, 238 C for 15 minutes, then lower over
to 226 C for 20-25 minutes.
Score just before loading by making 3 or 4 cuts across the surface
perpendicular to the length of the loaf.
I should have cut a little deeper. Looks good so far and smells good! Thanks for posting.
Looks great. I probably scored too deeply, so somewhere in between when I make this again. The taste is beautiful and very nice toasted with cream cheese.
Glad I could help. Cheers.