Kinda Berlina Landbrot (or Break out the Proofing Basket)
A recent post by Stan Ginsberg on his Berliner Landbrot apparently had David Snyder by hook line and sinker, and he posted his version on TFL too. I figured that I'd give it a whirl myself. Now I don't have much experience with breads that are heavily reliant on rye flour, just about never do boules, and had to search the back of the closet for my used once before proofing basket. But I was game.
Except that those few breads so dependent on a preponderance of WW and/or rye seem to be too earthy and "barn-like" for my palate. So I decided to back off the rye and the hydration and rejigger the formula. I also only had Arrowhead Mills rye flour, which does not list what type of rye it is, neither on the label nor website. Another change for me is that I had only used the mixer (my "trusty" old KA) for ciabatta prior to this bake.
So here goes - substituted Bread flour for AP, some type of rye flour for white and medium rye flours and lower hydration. My little newborn baby boule just emerged from the oven scant moments ago, so it will not be cut into for hours yet. It seems that I didn't get quite the same loft as either of the two I modeled it on, and my suspicion is that my proofing basket is a little too wide for the dough, which did spread out in the basket during proofing. These go right onto the baking deck, I'm not much of a Dutch Oven kinda critter.
alan
Kinda Berlina Rye (Berliner Landbrot)
by Stan Ginsberg, mod. Alfanso
Jan/Feb. 2016
This is a modification to Stan Ginsberg’s 90% rye flour, 82%hydration rye bread.
At 67% rye flour and 75% hydration.
One oblong batard or boule – Action happens fast – mise en place.
Cannot be easily mixed by hand.
Timing
Day 1 – Make Rye Sour – 10 minutes (overnight or 10-12 hours)
Day 2 – Autolyse Mix, Ferment– 1.5 - 2 Hours plus ~45 – 50 minutes to bake
Rye Sour | Wt. (g) | Baker's % |
Medium Rye flour | 235 | 100 |
Warm Water | 135 | 57 |
Active rye sour | 10 | 4 |
Total | 380 | 161 |
- Dissolve the rye sour in the water in bowl.
- Add the rye flour and mix well. Will be only slightly sticky
- Cover the surface of the sour with a thin layer of rye flour.
- Cover and ferment. The sour will only grow by 1.5x - 2x. If necessary, refrigerate overnight.
Final Dough | Wt. (g) |
Rye sour | 380 |
Bread Flour | 215 |
White Rye Flour | 100 |
Medium Rye Flour | 100 |
Warm Water (110ºF) | 355 |
Salt | 13 |
Instant yeast | 4 |
Total | 1167 |
Total Dough | Wt. (g) | Baker's % |
Bread flour | 215 | 33 |
White Rye flour | 100 | 15 |
Medium Rye flour | 335 | 52 |
Water | 490 | 75 |
Salt | 13 | 2 |
Instant yeast | 4 | 0.6 |
Rye Sour culture | 10 | 1.5 |
Total | 1167 | 179 |
Method
- Mix rye sour and leave overnight (10-12 hours) to ferment
- Dissolve yeast in warm water. Add rye sour by breaking into walnut sized pieces. Hand mix to squish rye sour into water.
- Add flours and mix thoroughly. Machine mix for 6-8 minutes on low speed! Dough will push away from center of bowl and adhere to sides. Scrape down regularly. Will be fairly sticky.
- Add salt. Machine mix two minutes more. Dough will be tacky & smooth.
- Oiled bowl, cover. Rest for 20-25 minutes.
- Dough (sticky and soft) onto a wet surface and use wet hands to shape it into a boule or oblong batard.
- For batard, dough onto parchment paper supported by couche.
- For boule place into rye floured proofing basket.
- Final covered proof 45-50 minutes at room temperature. TURN OVEN ON NOW! Dough will almost double with cracks and/or bubbles.
- Preheat oven to 485F.
- Bake with steam at 485F for 10 minutes, rotate and reduce temp to 410F and bake 35-40 minutes more.
Comments
A great looking loaf. You should give birth to boules more often.
I'll leave the birthing thing to our better and smarter halves.
I'm not too interested in boules in general for a few reasons. Although I know that I can divide it and freeze half, they are just to big for the two of us to consume. Smaller breads like the batards and baguettes are easy to give away to friends and relatives while still keeping some for my own greedy desires. I also don't find them all that challenging. Not to seem snobbish about it, but I like the extra work and skills that go into the divide, pre-shape, shaping, couching and scoring of baguettes and batards. A lot. Prettier little things to my eye and my demented mind. It's more fun!
Boules just seem like big blobs of dough that get their skin tightened, dumped into a basket and then onto a peel or into a Dutch Oven. Not putting them down as there are a lot of true beauties floating around TFL, but they just aren't much my cup of tea. I did this one because I don't do much with rye in such proportions and so it piqued my interest enough to try it.
If I try it again, maybe I'll sub out all of the final dough rye flour with bread flour and divide it into two smaller boules. One of my mantras that I picked up from my friend's mother is to do something different, even just a little different, and "make it your own".
alan