Archive for November, 2016

My Rye Recipe and, Bread Shaping Videos.

Posted in Breads and Pasta..., Videos on November 3, 2016 by Chowyunfood

My adapted,Tartine,Country Rye Bread

The night before I bake I add 100 grams King Arthur bread flour to 100 grams whole wheat flour and 200 grams of 100 degree water. Then I add 1.5 Tablespoons of my starter. Mix in a glass bowl and cover until morning.
Next morning,I measure 800 grams of 100 degree water into a very large bowl and add a teaspoon of the sponge to the water,if it floats add another 200 grams of the sponge to the water and stir vigorously until it dissolves. Add 800 grams of bread flour and 200 grams of rye flour I use Hodgens Mill stone ground from Kroger. Then add three to four Tablespoons of caraway seeds. Mix it by hand,wooden spoon or dough whisk until all ingredients are thoroughly mixed. Cover with a kitchen towel. Let sit(autolyse) for 20 minutes. Add 20 grams of fine salt and mix with your hands pushing the salt throughout the dough.
I then move the dough to a clean large glass mixing bowl. I grab a side stretch it up ant over the middle and turn the bowl and do it again turning and pulling and stretching about 8 times. Cover the bowl and stretch and fold like this four more times every half hour for the first 2 hours. After the fold at 2 hours,cover the bowl with a towel and let it sit for 2 to three more hours.
Pull the dough out on the counter, lightly coat with flour take a bench scraper and cut in half. Flip the pieces flour side down. Pull the edges to the center and then form rounds turning and pulling the dough underneath simultaneously kind of making the top taught. After doing both,sprinkle with flour and cover with a towel for 25 minutes.
Sprinkle the rounds with a little more flour and flip them over.
Stretch one side out several inches and fold over center,then stretch the opposite side out several inches and fold over center grab the third side and pull it up over center toward you and finally pull the side nearest you up over center. Flip the round,seam side down and again turn and pull the top surface taught. I use floured bannetons but,if You don’t have any line medium bowls with linen towels and generously flour them. Flip each round seem side up into your banneton or bowl.
Cover with a towel and refrigerate for 12 to 18 hours.
Put a cast iron Dutch oven or as I do 2 in the oven and preheat to 500 degrees. After the oven comes up to temperature, take a square of parchment for each boule,flip out seam side down and slide into an aluminum pie pan. Take a very sharp blade a score a half inch deep triangle in the center of the loaf mine are usually about 3 inches across.
Mist each with 8 sprays of water from a spray bottle and either sprinkle with course sea salt or not. I usually salt one.
Now,for the dangerous part. I use long fireproof grilling gloves.
Pull one hot Dutch oven out pull the lid and slide the loaf into the screaming hot Dutch oven pulling the end of the parchment put the lid on and return to the oven. Do the second loaf if you have a second oven if not,bring the oven back up to 500 after the first loaf is done.
Set the timer for 30 minutes. When the timer goes off remove the lid/lids from the Dutch oven and bake another 8 to 10 minutes. The loaf should be pretty dark. Pull the Dutch oven out and use your ov gloves or a spatula to pull the bread out an put it on a cooling rack.
You really should let the bread cool completely before slicing !!!

Here are a couple of videos of my method for shaping boules…

 

The safest way that I have found for,adding my breads to screaming hot Dutch ovens…

I picked up this method from DeKay,along with an AMAZING spicy sourdough recipe here… It’s Science But,It Works Like Magic.Diablo Bread

Finally,pulling the boules from the oven!!!

Fin

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