Sunday, August 28, 2011
Mellow Bakers: Black bread (August)
My final Mellow Bakers bread for August is black bread. This is a sourdough rye made with an old bread soaker (rebaked mixed-flour miche mixed with hot water, coffee grounds, and vegetable oil), rye flour, high gluten flour, salt, instant yeast, and sourdough.
The dough was fairly crumbly (there's no water added other than the water in the soaker and the sourdough), and my mixer couldn't seem to bring it together. However, after a few minutes of kneading by hand, it formed a workable dough and I was able to proceed. The bread has a relatively short bulk and final fermentations.
We tried the bread with a little butter. It had a really interesting, complex flavor, and we could definitely taste the coffee. We gave the rest of the loaf to my dad, the designated sourdough rye-eater.