Rye-Khorasan Sourdough
Well, I'm back with a new loaf of bread! This time I wanted to experiment something new and I decided to mix two of my favorite flours to create what I thought would be the perfect loaf to me.
I choose to go for 20% whole rye flour (that I think it's the same thing as dark rye in US) and 15% whole khorasan flour and all the process was smooth and relatively easy.
But...there is a but!
I over proofed even this loaf, I think due to the fact that the temperature, as I said in previous posts, is high up here and it is so difficult to adjust to this humidity, too. I tried to proof it less at ambient temperature (let's say 5 hours in total, counting also the earlier stages) and then I let it sit in the fridge for about 8 hours! But when I looked at it it was going over the basket and it was full of air as a balloon.
I'm still really happy with the result because I love this type of crumb and the flavors are fab! I really love this mix.
I, indeed, have to better my skills in reducing the proofing time because sometimes I think that the retarding time in the fridge it is the most important thing but in reality it's the bread that decides and you have to go with it and not to fear changing your timings.
As I said previously this is a learning process and I love to make mistakes that allow me to better and to think about this fantastic art!
Now the formula:
100gr whole rye flour
50gr whole khorasan flour
350gr type 1 flour (here in Italy)
410gr water
10gr pin hymalaian salt
100gr leaven (20gr type 1 starter, 40gr water, 40gr type 1 flour)
handful of poppy seeds for the top
The process was the same as the last post I did, so I don't want to bother you!
This is the crumb shot: as I said, I love the texture and the crust is crunchy due to the fact that I added poppy seeds (they are a burst of flavor and texture and they are super cute). It is the perfect bread to make sandwiches and bruschetta with and for this reason I can't complain. But next time I really want to have the proof right and to get a nice spring in the oven: in order to get a taller loaf but also to try to achieve a good open crumb (it is a challenge at this point).
I hope to read your feedbacks soon and I thank you in advance for reading me!
Happy baking, Beatrice XX
Comments
(what I think you are calling proof) on the counter and then shaping and pacing the dough in a basket and then in the fridge for final proof would end up exactly the same way here after 8 hours in the fridge. I think you could do one of 2 things like I do here to keep it from over proofing on the fridge as I sleep.
Only do 3 hours of counter gluten development and bulk ferment intead of 5 . or better yet don't, do a shaped cold proof in the fridge that you cannot control, Just plop it in an oiled bowel after 3 hours, cover in plastic and put that in the fridge for 8-10 hours. Let it warm up the next morning for an hour then pre-shape and shape for final proof in the basket. Then you control the final proof instead of the bread doing so. The bread will taste exactly the same, the crumb will be soft and moist just like always but it will be much taller and better looking with more spring and bloom. Just make sure it goes into the oven at 85% proof - no more - no matter what you do. IF you over proof it and don't get it into the oven at 85% proof, it will always like like what you got.
If you are time constrained in the morning and and want to bake straight away in the morning and the first option of a 3 hours on the counter still over proofs a shaped retarded loaf then you need to cut back the pre-fermented flour to say 7%. like I have to, to get the dough to final proof properly in the fridge.
I also think that the bread you posted today that was over-proofed could have been re-shaped right out of the oven and final proofed again on the counter to 85% and it probably would have been just fine too - no worries. So there are lots of options. I like you crumb too! Perfect for dipping too!
Happy baking
Well done Beatrice! I like this loaf a lot. I'm sure it was very tasty. I've never used khorasan before, but I do enjoy rye.
I agree with Dab's comments, there's some great tips in there for managing your fermentation and proofing.
You have a great attitude, just keep baking and enjoying it :)
Happy baking
Ru
of your fridge? it should be about 3 or 4°c - if it is warmer this will also contribute to over fermenting.
A very nice bake with interesting combination of flours. well done Beatrice ?
Leslie
Beatrice,
Looks like a great loaf of bread to me! Are you just on a rye kick or do you have a deep affection for rye bread?
I definitely agree with the first comment: prove the dough in the fridge overnight and do the final prove after shaping at room temperature. If it's at room temperature, you'll be more likely to keep an eye on it, right?
You said it best though, don't robotically follow a recipe or plan. The bread will decide the timings.