sparkfan
Solar, 06/15/2025 – 04:33
I’m unsure if “sandwich loaf” and “100% entire grain rye” go effectively collectively. Nevertheless, since I’ve seen so many Pullman loafs right here recently, I made a decision to bake my 100% entire rye recipe (https://www.thefreshloaf.com/node/75332/100-whole-rye) in a sandwich bread pan.
This time I used a liquid sourdough as an alternative of lievito madre. Round 3 weeks in the past I transformed my LM to LiCoLi. It is anyway too heat to bake panettone and LiCoLi appears to be simpler to keep up.
I fancy that the bread smells like honey once I take it out of the oven. Should be my creativeness. The quantity of honey (±2.5%) just isn’t actually large. However who is aware of, this time I used greek pine honey, simply discovered it in my grocery store. Possibly the extra intense aroma of pine honey makes a distinction.
Anyway, the consequence satisfied me. My household additionally finds the form of the slices higher than with a free-standing loaf. It is for positive one thing to be repeated.
Wow, that labored like a allure! A stupendous loaf, and even utilizing all rye flour you bought a few of that porridge loaf-style open pore impact.
TomP
Thanks, TomP!
Needed to look that up. Cannot say I am too impressed by the bees’ assortment technique (the secretions of sap-sucking bugs). 😋 Did you detect any honey within the style?
Generally it is higher to not know all the small print 😉
No, I do not style the honey. To be sincere, I additionally do not odor it anymore. A couple of years in the past, I learn that the affect of some substances and methods, akin to poolish, biga, and many others., on style and particularly aroma is barely perceptible within the first 4h (?) after baking. Afterwards they vanish. Which is likely to be true to some extent. 5 days previous bread has nothing particular anymore.
Maybe the aroma I observed has a very completely different trigger, and after a couple of hours it’s now not perceptible in any respect.
Typically I attempt to let 100% rye bread relaxation for 24h. The overall perception is that the style is best. I did not strive it myself. I am unsure, if my bakes are reproducible sufficient, day for day, for such a take a look at 😀 I simply know, that if rye bread does not cool sufficient, the crumb is fairly sticky whenever you slice it. It sticks to the knife.
There are sensible benefits to the common-or-garden confines of a bread pan and you’ve got given it a creative expression. Effectively accomplished.
I’m curious concerning the LM conversion to a LiCoLi. That’s a brand new acronym for me and my search resulted in a paywall so what am I lacking?
Don
Don, you simply did not use the precise chatbot. 😉
LiCoLi stands for “Lievito Madre a Coltura Liquida,” which is Italian for “liquid sourdough starter.”
Thank goodness it does not stand for “Liquid Ecoli”!
😂 (no remark)
…the very first thing I considered, too. 😁
Moe C gave already the proper reply: LIevito in COltura LIquida. It is the Italian acronym for liquid sourdough with white wheat flour. I used to be nearly positive that I’ve seen the abbreviation already right here within the discussion board and assumed that it is fairly frequent. Much less typing than liquid sourdough 😉
No magic within the conversion from LM to LiCoLi. Simply did a refresh 1:3:3 (starter, flour, water) and continued with equal half flour and water. After 2-3 instances the ultimate hydration is shut sufficient to 100%. It takes in all probability a couple of days, possibly 2 weeks, till the LAB inhabitants and the ratio yeast – LAB tailored to the upper hydration and the ratio acetic acid – lactic acid modifications and is steady.
EDIT: I preserve some LM within the fridge, simply in case 😉 In September or so in all probability I will convert the LiCoLi again to LM.
Stunning loaf!
That appears like a 9x4x4 inch pan. What was your TDW? I might wish to scale it for my 4x4x4 pan.
Thanks
Gary
Thanks Gary
I used the Lares pan (well-liked in Europe, not less than within the german talking areas, https://www.amazon.de/LARES-Toastbrotform-Brotbackform-mit-Teiler/dp/B09VXR4F5D), with out lid, peak 9cm (±3.55in), width 10cm (±3.95in). I used the divider to shorten the size to 22cm (±8.65in).
TDW ±1.1kg. I suppose 500g – 550g would match fairly effectively in a 4x4x4 (in) pan.
Closing proof till the amount roughly doubles. In my case till the highest of the dough is as excessive because the pan.
Oven spring was possibly 1 – 1.5 cm.
If you need a bit extra oven spring, extra spectacular cracks on high, in all probability the dough mustn’t double through the last proof.
I might love an adjustable pan.
Thanks
Gary
The divider works out of the field truly solely within the center. For some other place it’s important to be artistic on how one can preserve the divider in place 😉
Anyway, this sort of pan is unquestionably not nonstick. You need to grease it with a good quantity of butter. In any other case you haven’t any probability to take it out of the pan.
However rye is so sticky I feel I might grease any pan with butter, does not matter if nonstick or not.
Very good, and the form would make consuming it a pleasure.
Did you mill your personal rye? And the way lengthy was the proof?
-Jon
Thanks Jon. No, I haven’t got a mill. I purchase the entire grain rye flour both from a miller close by or on the grocery store. My grocery store added the rye flour to its assortment about 2y in the past.
The entire proof time (1st preferment, 2nd preferment, principal dough) takes some time. Relying on my schedule and the quantity of starter I take advantage of one thing between 8 – 16h.
Very good, you’re on the pan loaf prepare now too. Stunning all rye loaf, excellent fermentation.
Benny
