A Tartine 20% Rye Bread Variation
The Tartine Rye Bread is a 17% rye, and here I've bumped that up a trifle to 20%, but I've also added 20% of whole wheat and 250g of cooked and soaked rye kernels.
|250g of rye kernels is not a magic number, it is just what I had on hand|
|Mis en place|
- Organic All Purpose Flour 600g
- Rye Flour 200g
- Whole Wheat Flour 200g
- Tartine 50:50 leaven 200g
- Salt 20g
- Water 800g + 50g
- Cooked, Applejuice Soaked Rye Kernels 250g
Build in Tartine Bread style:
- adding salt 40 minutes after initial mixing, with 50g water
- turning the dough in the bowl during the 4 hour bulk fermentation, Q30 minutes
- adding rye kernels on the second turn in the bowl
- Dividing it, bench resting it 30 minutes, forming it.
- Placing it in buttered tins because it has a lot of sag, this hydrated.
- Retard it overnight: in this case, it was a mere 6 hours.
- Bake covered, with steam, 20 minutes @ 450 degrees F.
- Bake uncovered another 40 minutes.
|at 2nd fold, kernels get squooshed in|
|Over the next 3 hours, the dough gets light and fluffy|
|oozing a bit after bench rest: better bake these in tins|
|They will be in tins overnight|
|I put other tins on top of them for the refrigeration, and for the first 20 minutes of baking|
|Not that much expansion overnight|
|They blow upward when baked.|
The dough is incredibly sticky in the beginning, but it develops a very interesting texture as you turn it for 3-4 hours and the gluten develops. It reminds me of chocolate mousse. It is light, airy, sticky, glutenous-stringy, fragile.
This loaf had amazing oven spring. The first one I didn't score, it just blew apart. The second loaf I scored, but you can only do so much with a loaf that wants to climb like that.
|The better looking loaf got stuck to the pan in one spot, which was unfortunate:|
Mother-in-law gets the uglier loaf because of that.
|copper-coloured bread and penny|
This loaf got that burnished copper or bronze colour to it too, just like Nils Schöner's loaf, which is a 60% rye. I'm going to give one of these to my mother in law to see if she likes it as much as Nils loaf.
I like these breads, toasted. I personally would love to see the rye flour increased and the ap flour decreased substantially, even eliminated.
Notes to Myself
- The soaked seeds add quite a bit of moisture to the loaf, and even one hour of baking might be barely enough: you could extend it by 5-10 minutes, so long as the top doesn't burn.
- Depending on Irmgard's reactions to this loaf, I'll try bumping up the amount of rye flour to 60% next time.
- I noticed that the leaven didn't float when I placed it in the water. Was that because I had refreshed it in the morning when I got home from work, and started baking it in the evening after I had awoken, sleeping through most of the day? (That meant the leaven was only refreshed about 8 hours previously, and was still a bit young...) -- but it still made good bread.