40% rye w/caraway – in the spirit of PiPs
I recently came across PiPs’ 100% WW batards and had a go at it, with a lot of success. Now that I’ve discovered the quality of what PiPs does, I took a gander at some other breads of his. This time I decided on his 40% rye with caraway seeds.
What I notice, also being new to any dough with a significant amount of rye, is that once the dough has proofed, there appears to be very little oven spring after that. Also that the bread crust itself seems hard pressed to take on dark coloration. Using standard bread flour and adding 7 grams of IDY to the 1500g mix, there is a lot of formula similarity to David Snyder's version of the Jewish Deli Rye that I baked a few weeks ago – my first foray into rye breads.
The rye was not difficult to handle. Quite sticky during the initial pinch and fold, but then very manageable during the French Folds. Divide and shaping was a breeze in terms of the cooperativeness of the dough. There was also zero sticking to the couche upon transfer to the oven peel.
New for me this time out:
- using a chevron score on dough.
- using a couche for the proof instead of on parchment for rye dough.
- proofing the shaped dough seam side up.
- dropping the oven temp mid bake so precipitously – from 450dF to 400dF per PiPs’ instructions.
Corrections for next time:
- give the dough a shower of raw flour just before scoring. The rustic look, one I typically shy away from, will “hide” some of lack of deep crust color in this bread.
- OR dose the finished batards with that same Jewish Deli Rye cornstarch glaze and then shower the top with more caraway seeds and a sprinkle of sea salt. Yeah! That's the ticket!!
- exert more care in shaping the batards – there seems to be little self-correction from the dough itself. Flaws in the shape will be obvious in the finished product.
- perhaps try to give the dough a deeper score.
Changes from the original formula:
- adjusted for 1500g, three batards at 500g each.
- addition of 7g of IDY for a bit of “oomph”.
- a 10 minute rest between pinch and fold and final mixing/French Folds.
- couched instead of using a banneton.
- activity times shortened (as usual) due to my warmer kitchen.
Baking underway - steam just released and batards rotated.
40 minutes total bake time, 5 minutes venting on the baking deck.
alan
Comments
Jewish deli rye. 30% just isn't enough rye. Your take on Phil's version has to taste great but ti think if you ditch the yeast it will be much better.. it will take longer and you may not get the great lift but it is taste that is the most important. I think the color is spot on but if you what a bit darker some barley malt syrup or preferably White and Red Rye Malt would help some but i think it is fine. Well done and
Happy Baking Alan
I did a search on red rye malt and it led to your step-by-step in creating it, from a few years ago on TFL. There also is a reference to a Q for it on the KAF site. The answer contained a link back to your OP. I thought that was pretty entertaining. And then there is an Estonian website that sells it in bulk - but the shipping is probably prohibitive :-) .
Actually up to this point, I'm pretty happy just using simple Pillsbury flours when I can. Can I get better results using fancier flours? Probably, according to what other posters here claim, but I'm happy paying $3 for 5# bags of flour at the local grocery. Balances out the expense of picking up the other grain flours which are a bunch of cents more per pound.
The rye breads that I grew up with in my neighborhood "Jewish" bakeries all had a much whiter rye bread crumb than what I have here, and I like that lack of crumb color, so I don't think that I want to start adding things that are just for the coloration or look of the breads alone.
Delving into making my own grain is, at least at this time, way beyond my interest. I like what I'm doing as is, and I like it a lot. And I wish I could do more of it, way more. But then there is this thing called time commitment, and maybe even that would mean going back to work (WORK!! as Maynard G Krebs used to say). Uh-uh. Done with those days, hopefully never to return.
And I've got a very minor burgeoning refrigerator and flour cabinet storage issue as it is. My long-term 65% (Mariana) 3-step starter occupying the back of the shelf - that's the one I almost never touch anymore because of -> the 75% regular use mixed flour levain which eventually feeds -> the container of "discard" mixed use 75% leftover levain which sits alongside -> the new 50% rye starter which I created for my nascent rye bread compulsion, of which WoodenSpoon's March posting of his Rye Levain Batard is likely to be my next bread. Sorry to "offend", but that one is only 33% rye flour.
And as I abandoned my baguette stage of life to toy around with these other formulae as batards, I get the sneaking suspicion that I'm going to go back to making many of these batard formulae as baguettes. Just because! And just because I also don't have a boss (well excluding the wife and dog) whereby I have to make breads and things their way instead of my way. I'd call Castagna my baking assistant, but until she grows fingers out of those paws, she is awfuly clumsy.
Thanks, as always, for the encouraging words.
At some point I'll have snap out of it!