White/Rye Bread

Sastojci

Dark Rye Flour (Bob's Red Barn). 200 gm

White Bread Flour. 800 gm

Rye Malt Dry. 10 gm

Caraway Seeds. 50 gm

Fennel/Flaxseed/Sunflower/Pumpkin any combination. 50 gm

Water - Boiling. 600 gm

White Bread Flour. 800 gm

Salt. 20 gm

Instant Dry Yeast. 8 gm

Apple Cider. 20 gm

Water - Ice Cold. 200 gm

Hydration = 80%

Upute

PREPARE SCALD:

1. Add 600 gm boiling water to 200 gm rye flour, 10 gm rye malt, 50 gm caraway seeds, and additional 50 gm of any combination of the following: Flaxseed, Fennel, Sunflower, or Pumpkin seeds.

2. Stir to completely wet the rye flour. Cover and let cool to room temperature.

3. When cooled to room temp., place in refrigerator overnight.

PREPARE BREAD DOUGH:

1. In a large bowl combine the water and salt and rye scald and cider.

2. Add the flour and yeast and mix until completely mixed.

3. Continue mixing by hand for a minute or two.

4. Cover and place in refrigerator for 30 minutes.

5. Fold dough and return to refrigerator for 12-24 hours.

6. Fold dough ever 4-6 hours while in refrigerator.

7. After 12-24 hours, remove dough from refrigerator, dust with flour, punch down, and shape into two loaves.

8. Place two loaves into greased loaf pans, cover, and let rise for 2.5 hours or until loaf rises above rim of pan.

9. Slash loaves and bake with steam at 360F for 40 minutes.

10. Remove loaves from pans and place back in oven on baking steel for additional 10 minutes, to internal temp of 195-210F.

11.. Remove from oven, place on cooling rack.

Bilješke

Adapted from Chain Baker "How to take the basic white bread to the next level" and Novita Listyani.

Try adding 20 Gm of gluten and 4 Gm barley malt.