RYE BREAD And . . . . .

Baking special bread, it is rye bread using 100% rye flour.  The light rye is my preference. 

The formula and recipe are based on the Ecole Internationale De Boulangerie.

100% Rye Bread

The Recipe

Ingredients: Makes large 4 loaves

Modification to make a large loaf or two small round loaves.

Leaven-fermented dough

250g water

250g rye starter

250 rye flour

The Dough

750g The fermented dough

500g rye flour

425g water

10 salt

Process

1 preparing the fermented dough

The night before

Mix all ingredients of the leaven, mix them together to make a smooth paste.

Cover and let it rest until it's double in bulk and also bubbly

The Dough

Mix the dough ingredients and the leaven, in the electric mixer, put on the lowest setting, and mix it for 7 minutes.  Rest for one hour and a half.

Divide the dough for simply transfer the dough, onto heavily floured a round banneton, and rest for 15 minutes.  Here, you could see the dough is settled, spread evenly.

Bake in a very hot oven at 235 degrees C for 30 minutes, reduce to 225  degrees C and bake for 15 minutes and reduce the oven to 200 degrees C, continue baking for another 15 minutes.

Transfer to a cooling tray.  When it is cool, wrap in a clean thick tea towel, and cut it within 24 hours.

The first baking for the bread was successful, my interpretation of how the bread to be prepared, and to understand the formula were good enough even though I do not know the French language.  The proof is on the pudding, I got Gorgeous loaves.

More Baking.

 

The determination to do the best is always in my mind.  I must make it work, keep on trying, and just do it.  All is about the sourdough bread baking.  Everyone knows that every time you bake bread it never is the same,  bread has it's own mind  Lots of aspects that make the bread what is the bread. That makes bread baking is exciting and interesting.

My journey has been great and indeed pleases me.  This time is revisiting the baking bread that not quite there but it's good enough that's the multigrain sourdough bread base on a recipe that is easy enough to follow.  Modified the recipe, love the flavor of spelt flour, that was added into it. 

During the baking, I did expect more about the oven spring, the loaf looked beautiful, the formation of the bread - the Batard was almost perfect.  

Here are the pictures.

The second baking - the Boule was good too.

A Note: what is the message of this post, it is simply sharing what I have been doing in regards to the baking of sourdough bread.  The ingredients often I included for the record only.  Come to think of fit, I don't think there is anyone that tries and have tried to follow using the recipes, I understand that lots of recipes out there already.

The journey continues, of course, I have been enjoying the program about the tradition of baking bread in Europa, and most of them baked by Nona, the love and dedication to the family are remarkable. Fresh Bread for Family daily.  It is good to see about the bread-making is always ceremonious with the background music,  the signing of the cross from start to finish. The thing that I could not have is the traditional wood oven which delivers the best fresh crusty bread.

One recipe though I decided to follow, that's the adding of mashed potato or liquid of potato to the dough.  Only yesterday I prepared the dough, I used leaven instead of biga. to make the dough. Unfortunately, they never share the recipe, literally.

Paysanne Bread

The Baking Day

After retarding overnight, the dough has increased in size, sitting at room temperature for almost one hour while the oven is heating up. 

The dough has risen during the retarding in the fridge overnight and looks puffy.

The Best Formation of the Bread-Batard

Freshly Baked Bread

Beautiful Baked Classic Country Loaf-Batard 

Soft crumb and custardy

It's cut well,  love the thin crusty crusted

I do not like the colors of these pictures, they all look different, and yet it's the same object.  Could be the lighting, the angle, the distances, am not sure and also most of the pictures are not sharp or not clear. The imperfection of the photography!

Baking Day, Sharing Time

Plenty of baking days in my kitchen, but there is time that it is dedicated to sharing with friends.  Today is the day for this month.

A batch of brioche dough to make for savory brioche with filling, a batch of baguette dough to make four types of bread-fendu, baguette, a mini boule, and a fougasse.

It is nice to have friends to share with, hope they had a good tasting, to that,  today is a busy day and rewarding.  The family seems like today's baking, the brioche is so light and enjoyable to eat. 

Sourdough Bread with Polenta and Pumpkin Seeds.

A kind person that I share this bread with, pairing the bread with her homegrown pumpkin soup, and she told me that it was so delicious.  Definitely very encouraging to know that.

These loaves are so pretty, I get used to scoring the bread with ease.

It is a good time for baking, to keep the kitchen warm during the winter.  No more bread baking for a while, how about a pie Sardinia style?  It could be fun and challenging.

Susy

BAKING BAGUETTE (continued)

The second attempt using the same recipe to make another baguette and other small loaves.

The ingredient: white flour, wholemeal flour, water, poolish, leaven, and salt.

The look of the dough after the final finish of the bulk fermentation.  Followed by shaping and baking the dough.

The Cute Small Loaves

Sliced Baguette

The Baguettes Baked Well.  The scoring spits alright during the baking. Tasted, and was delicious, the crumb was soft and the crust was brittle and crunchy.  It's absolutely superb.

I must say, the baking baguette is the most difficult in all bread baking.

I will rest from now and move on to doing something else.

I am pleased that a friend had a taste of the baguette, I am waiting for the feedback.  Sourdough baguette is not very common in the shops here, in our country town.

Gardening is on the list, it is cold, but the roses needed to be attended and also other plants.

I wish you all are good and well!

Until Next Post

Susy

BAKING BAGUETTE

Sourdough Baguette.
Baguette made of all-purpose flour mixed with Spelt-flour.  I don't have enough experience of using the Spelt flour, so I go along what the bread is going to look and taste only time will tell.

Note all ingredients and the process of how to prepare the baguette for future reference.

The ingredients: leaven, poolish (prepared the night before), water, and the flour.  The tests of readiness of the leaven and poolish are shown here in the glass.

The Process

Mixing the ingredients

Flour mixed with the leaven, poolish, and water.  Transfer to a clear bowl, 40 minutes to rest to autolyse, followed by adding the salt to mix with the dough, let the dough relax for 10 minutes and start the bulk fermentation

The look of the dough of the beginning the bulk fermentation and the last stage of the bulk fermentation

It does not need retarding the baguette, after shaping, proof it for 2 hours and ready to bake.

The shaping is not easy for me, it's very clumsy, I am not too sure just yet.  The dough was not taut enough at the final shaping that creates problems in the baking.   I remember now,  the bulk fermentation was far too long.
Dividing the dough and shaping.

In theory, it needs two hours or more for the proofing, but after one hour also the dough has risen far too much and they were ready to bake.  Score and bake but the result were very disappointing.  The score did not spit during the baking and was very upsetting that the dough has risen longer than the peel.  It has expended too much during the proofing, too hard to put in the oven to bake.
Proofing

There are a few things that I could be glad about, a beautiful colour baguette, the colour is almost as good at Tartine's.  I had a taste and it was good, the crumb looks good too, and I did enjoy the crusty crust.
Freshly Baked Baguettes

A rich golden brown colour of baguette is here lots more to improve.



To be continued
Susy