Half Dark Rye Bread

• porzioni: 2 loaves

Ingredienti

FOR SCALD/TANGZHONG:

Whole Grain Rye Flour. 300 gm

White Bread Flour 100 gm

Boiling Water 620 gm

Rye Malt Powder 15 Gm (try 20 Gm next time)

Molasses 50 gm

Caraway Seeds 20 gm

Diastatic Barley Malt. 2.5 Gm

FOR THE MAIN DOUGH:

White Bread Flour. 400 gm

White Rye Flour. 100 gm Used 200 Gm and NO Whole Grain Rye Flour

Whole Grain Rye Flour 100 gm Used NONE & used 200 gm White rye flour

Cold Water 180 gm

Salt 20 gm

Instant Dry Yeast. 10 gm

Apple Cider Vinegar. 25 gm

Gluten (experimental). Used 20 Gm (Try up to 40Gm?)

Istruzioni

SCALD/TANGZHONG:

Boil 200 gm of water and add to 100 gm of white bread flour

Boil 420 gm of water and add to 300 gm Whole Grain Rye Flour, 50 gm Rye Malt Powder, 50 gm Molasses, and 20 gm Caraway Seeds, and 2.5 Gm Barley Malt.

Mix both mixes completely with spatula, then combine together, cover, and cool to room temperature.

Refrigerate overnight.

BREAD:

Combine Scald/Tangzhong preparation, 180 gm cold water, 400 gm white bread flour, 100 gm white rye flour, 100 gm whole grain rye flour, 20 gm salt, 25 gm apple cider vinegar, and 10 gm instant dry yeast, and 20 Gm gluten.

Mix until no dry flour left and then additional 30 seconds to ensure there are no large lumps remaining in the dough.

Cool dough in refrigerator for 30 minutes.

Fold to cool dough sooner.

Return dough to refrigerator for 12-24 hours. Punch down and fold every 4-6 hours. Timing of folding is not critical, whatever is convenient. This tightens the gluten and makes dough stronger.

Shape directly from refrigerator. Dust with flour, flatten, separate into two portions.

Roll each portion and shape. Place into greased loaf tin.

Proof until loaf fills pan (approximately 2.5 hrs).

Bake in 360F oven with steam for 40 minutes.

Remove from tin and place on baking steel in oven for additional 10 minutes.

Note

Adapted from Next Level White Bread and Dark/Rich Eastern European Style Rye Bread, both by Chain Baker.

Try 25-50 Gm Gluten and 2.5 gm Barley malt and cut Rye malt in half

Jan's favorite!!!