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+## 40% Rye with Caraway
+
+***_JMonkey_***
+
+> There is no other bread for a Reuben.
+>
+> This recipe was adapted from "Bread" by Jeffrey Hammelman.
+
+**Formula**
+
+* Whole rye flour: 40%
+* White flour: 60%
+* Water: 75%
+* Salt: 1.8%
+* Caraway seeds: 1.8%
+
+40% of the flour (all the rye) is in the starter at 100% hydration.
+
+**Ingredients**
+
+* White flour: 300 grams or about 2 generous cups
+* Rye starter (at 100% hydration): 400 grams or 1¼ cups
+* Water: 175 grams or ¾ cup
+* Salt: 9 grams or 1.25 tsp
+* Caraway seeds: 9 grams or 1 Tbs + 1 tsp
+
+**Mixing**
+
+Dissolve the starter into the water, and then add the salt and caraway
+seeds. Add the flour and mix until everything is hydrated.
+
+**Dough development and the first rise**
+
+You’ll want to do either the stretch and fold or traditional kneading.
+Either way, it’ll be a little tricky because the rye will make the
+dough sticky. Keep at it – the dough will come together, though it
+will be more clay-like than a 100% wheat dough.
+
+**Shaping**
+
+Be gentle. You want to retain as many of those air bubbles as
+possible. Rounds and batards are the traditional shapes.
+
+**Second rise**
+
+You can let it rise for another 2 hours at room temperature. You can
+also speed things up (and increase sourness) by placing the dough on
+an upturned bowl in the bottom of a picnic cooler, throwing a cup of
+boiling water in the bottom and covering it quickly. After an hour,
+throw another cup of hot water in. The rise should only take a 90
+minutes this way.
+
+**Baking**
+
+Score the bread as you like. Hash marks are traditional for rounds,
+and batards usually take a single, bold stroke down the center or a
+couple of baguette-style slashes.
+
+While you can certainly bake this bread on a cookie sheet, it benefits
+from a stone and some steam, or a covered baker. However you do it,
+bake at 450 degrees for about 40 minutes.