This one started with a sourdough soaker last night: rye flour (I only had medium, not whole rye) mixed with water and a bit of Austin (my starter). I've been a little lazier with the background reading in Bread. When I first received The Bread Baker's Apprentice, I read all 100+ pages prior to baking my first loaf. With this one, I just jumped in and have been reading when I have time or a specific question. Anyway, I finally read how to do a rye sourdough (p. 193), and I realized I hadn't been making them quite right. And what do you know, for the first time, my rye sourdough actually showed some movement today!
This afternoon, I mixed the sourdough with bread flour, water, caraway seeds (I had half of what was called for), salt, and a bit of instant yeast. I tried to mix them in the stand mixer as Hamelman instructs, but the dough was really wet and I was only making a half batch, so my dough hook couldn't do much. I ended up pulling it out and doing a few stretch-and-folds on an oiled board. It seemed to work!
The dough doubled in an hour, I formed it into a batard, and it rose again . . . too quickly! I realized too late that the dough was bursting out of the banneton, and the oven and pizza stone were barely preheated. But I didn't have a choice, so I gave it a slash and threw it into the oven.
I was afraid that the dough had overproofed, but given the way the slash opened up and the additional split in the back of the loaf, I guess it hadn't! It didn't rise up much, but it spread out some.
Taste-wise, this bread was delicious with some homemade butter. I'm sure it will make great sandwiches, too. It reminds me of the April light rye, which we also really enjoyed. I think Hamelman is turning me into a rye-lover!
It looks huge...and delicious! You are such a great bread baker!
ReplyDeleteAnother person with flat results... That's weird. As you know, I've made this a few times before with great results, just not this time. What do you think happened to your dough?
ReplyDeleteI suspect my issue was way too warm overnight for the pre-ferment and it went nuts and completely lost all structure by morning.
This is decidedly a "Do again" bread though as it's one of my faves.
You impress me, Abby! It's only the 22nd and you're done with all of the August breads whereas I haven't made a single bread for the Mellow Bakers yet. Oh well...
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