Sunday, October 7, 2012

Light Rye Loaf (20%)

Rye bread is one of my favorite. I have baked it so many times, and I got few recipes with rye on my blog. But, now, I realized that I didn't add the basic rye loaf recipe, here.

This is my rye bread recipe. It contains 20% of rye flour and 80% of white flour. I make rye flour starter from all rye. 

Rye flour is difficult to handle with water. Because it contains  a polysaccharides, called pentosan, which forms a glue - like substance once it is mixed with water. 
And it contains lower protein than wheat flour. It causes heavier and less proofing than wheat bread. 

I don't knead it much. At first, the dough is sticky. But proof it slowly and fold it twice. After that process, it is not sticky as before. 

So my rye bread is light rye, but volumey,  and it contains molasses and caraway seeds to make it dark caramel taste.  

Light Rye Loaves (20%)
Makes 3 loaves

180g Rye flour
180g Water 
1 table spoon of sourdough starter

Final dough
720g white bread flour
1 tea spoon of caraway  seeds(grounded)
14g salt
15g molasses
all rye starter
 390 - 420g water

Rye flour for sprinkle
1. The day before, in a container, combine rye flour, water and sourdough starter and stir. Set it 10 - 12 hours to ripen at room temperature.

2. In the mixer or bread machine, combine flour and caraway seeds, salt. Add molasses, sour dough starter and water. Mix it until it is well- combined. If the dough is too sticky, add more flour. 

3. Put it into the container, then proof it at room temperature (20℃). After 2hours, fold it. another 2 hours, fold it. Then proof it till it becomes bigger size (about 8 - 12 hours). 

4. Pour the dough onto floured counter, then deflate it, knead briefly. Dived it into 3, about 500g  each. preshape them into bolls.

5. Shape them into final loaf, make them  long oval shapes. Transfer them on the floured cloth and cover it softly with plastic wrap. Proof it at warm place (30 degrees) for 1 - 2hours.
6.  Preheat oven at 230℃ with the baking tray.

7. Take the baking tray out. Transfer the dough on the floured baking tray. Score slant line on the dough with a sharp knife. Spray water. Sprinkle rye flour on them.
8. Bake them at 220℃ with steam for 10minutes, 180℃ for 10minutes, 160℃ for 20minutes. Turn off fire and leave the loaf in the oven for 10minutes. 

9. Cool them down on the wired rack.

I placed it on Yeastspotting!

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