Tuesday, 24 August 2010

Caraway Rye

Rye is actually.. well, I would say my favourite kind of bread but I am kinda slutty when it comes to picking a favourite. Just when I decide on one, another turns my head. So okay, I have a lot of favourites - but rye is definitely up there. Especially with caraway. I know that caraway is a polarizing ingredient, you either like it or you don't. And much of what people associate with the flavour of rye bread is actually the taste of caraway.
Not being a member of the wheat family, rye is not very glutinous and responds best with a good support system of bread flour to give it loft and chewiness. This is a delicious and classic recipe for caraway rye, all you need is a healthy sourdough starter in your fridge and you are ready to go!

40% Caraway Rye
adapted from Jeffrey Hamelman, Bread

The night before:

12.8 oz whole-rye flour
10.6 oz room temperature water, that has sat out for 12 hours to let the chlorine dissipate
0.6 oz mature sourdough culture, whatever one you have going

Mix all that up and let sit, covered with plastic wrap, overnight. Have a good sleep!

The next day:

1lb, 3.2 oz bread flour
11.2 oz water, same condition as above
0.6 oz caraway seeds
0.6 oz salt
0.13 oz instant yeast (1 tsp)
All of your pre-ferment, less 2 tbsp

Mix everything in a stand mixer on low until combined, 3 minutes. Then at medium speed for 4 minutes. Finish by hand to get a nice, smooth ball. Cover and let rest one hour.
Divide into two and shape into loaves, let rest one hour. Preheat oven to 460°F
Bake for 15 minutes, reduce heat to 440°F and bake for 20-25 more minutes.
Let cool 2 hours. Slather with butter and munch happily.

This Caraway Rye has been Yeastspotted!