Everyday Breads: 30% Rye; 100% Red Fife Sourdough
I baked some more bread. Big deal. Big fat deal.
One dough (2 loaves) was 30% Rye with the rest Whole Wheat. The other dough was 100% Red Fife flour (except for the 200g of whole wheat starter). Both loaves were at 75% hydration. The Red Fife loaf really felt gritty at first, and the gluten kept tearing. But later on, after I added the salt and gave it a few turns, it started to silken a bit. But it was always much tighter than the partial-rye dough. The Red Fife smells really unique when you are turning it by hand. Fresh, nutty -- you know, the usual, when you have newly cracked wheat oils.
|L: 2 misshapen 30% Rye loaves R: 2 100% Red Fife loaves|
Both loaves turned out okay, but I was tired and they may have been slightly overproofed and slopped a bit upon going into the Dutch Ovens. They are not beautiful to look at.
The Red Fife loaf stales a lot more quickly. And the crust is much tougher. Nice as a novelty, nevertheless I happen to like the taste of the partial rye loaf more. Not bad toasted with some Montfort Goat cheese and a fresh Honey Crisp Apple.
Let's Move On
Here is an experiment with what to do with sourdough that would otherwise be discarded. I meant to make a sort of sweet-n-sour bar. The intention was to have a cookie-like crust, and then layers of granola-ey stuff, and top it with a teensy bit of icing. I just laid layers of stuff and baked it, no recipe. Obviously just making it up as I go along. Which can be a fun way to spend some time in the kitchen when no one is looking.
|Butter a 9x9 ovenproof pan|
|Sourdough. We're dealing with about 200g of 100% stuff here. Discards, but not real old.|
|Add some ww flour. About 150g. No more water though.|
|Yeah, it's pretty dry.|
|Just a hard ball of gunk.|
|Pressing it down into the buttered pan|
|Didn't I add salt? Okay, add some salt.|
|Trail mix. With dried cranberries. Later you'll learn that they are the best part.|
|Cocoa. The real deal, not that sugared stuff.|
|What's that? Cracked wheat I think.|
|Now I'm mixing some eggs.|
|A bit of honey. Looks like about a tsp.|
|Yeah, its sourdough|
|More cracked wheat.|
|Looks like Turbinado Brown sugar. Heaping tsp.|
|Just pour it on|
|Oatmeal. Okay, it was an afterthought, but who's gonna notice?|
|Bake that stuff. Maybe 400 degrees F for 20 minutes.|
|Some ingredients for icing: butter, some icing sugar|
|and enough vanilla to make it work.|
|Looks like icing.|
|Stuff should be baked|
|If you were in less of a hurry, you'd let it cool before trying to ice the thing.|
Meh. No doubt others could improve on this. I ate it, and a couple of others did too, but I got no raves about it. Mostly no one noticed.
|Just a typical bar|
|Sweet and Sour! Geez, not what you'd expect.|
Notes to Myself
- Try a Red Fife and Rye loaf together. Might keep a bit better.
- The bottom layer of the bar needs something to make it more shortbread-like. A bit of sugar, no doubt. You could add an egg to it if it isn't moist enough to hold together.
- Wait until the baked bars cool before icing, or suffer the consequences of the icing looking not like icing.