Half Dark Rye Bread

• porsjoner: 2 loaves

Ingredienser

FOR SCALD/TANGZHONG:

Whole Grain Rye Flour. 300 gm

White Bread Flour 100 gm

Boiling Water 620 gm

Rye Malt Powder 35 Gm

Molasses 50 gm

Caraway Seeds 20 gm

Diastatic Barley Malt. 3 Gm

FOR THE POOLISH:

White bread flour. 180 Gm

Cold Water. 180 Gm

Instant Dry Yeast. 3 Gm

FOR THE MAIN DOUGH:

White Bread Flour. 220 gm

White Rye Flour. 200 Gm

Salt 20 gm

Apple Cider Vinegar. 25 gm

Gluten 35 Gm

Fremgangsmåte

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, 35 gm Rye Malt Powder, 50 gm Molasses, and 20 gm Caraway Seeds, and 3 Gm Diastatic Barley Malt.

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

Refrigerate overnight.

POOLISH:

Add 180 Gm cold water to 180 Gm white bread flour and 3 Gm Instant dry yeast.

Mix completely, cover, and ferment at 82°F in proofing box for 2 hours.

Refrigerate overnight.

BREAD:

Combine Scald/Tangzhong preparation, Poolish, 220 gm white bread flour, 200 gm white rye flour, 20 gm salt, 25 gm apple cider vinegar, and 35 Gm gluten.

Mix all together until flour is incorporated. Then mix on low speed in mixer for 3 minutes. Then mix on medium speed for 15 minutes. This dough is VERY thick and heavy and will tax most mixers. Do not overload the mixer.

When dough is well mixed and an indentation from your finger is held by the dough, it is mixed.

Dump dough into a container and cover for bulk fermentation.

Place in proofing box at 82°F for several hours until doubled in bulk.

Lightly flour your counter, and dump the dough onto the counter.

Divide the dough into two roughly equal portions.

Gently de-gas each portion with the tips of your fingers. Form each portion into a rough rectangle, with the narrow side of the rectangle roughly the length of your loaf pan.

Starting at the narrow far end of the dough, roll the dough towards you as tightly as possible without tearing the dough. This will not be as easy as hoped, as the dough is very heavy, wet, and sticky.

Place into greased loaf tin.

Proof until loaf fills pan (approximately 2.5 -3 hrs).

Bake in 360F oven with steam for 40 minutes.

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

Notater

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

I prefer and have the best luck using Gold Medal All Trumps Flour at 14.2% protein content.

Jan's favorite!!!