Tony’s current stunning rye loaf jogged my memory that I nonetheless had some entire rye flour in my cupboard. So for this bake I used entire rye for the tangzhong which is 20% of the overall flour and hydrated at 200% of the rye. This creates a cement like consistency to the tangzhong that bakers who work with rye can be very conversant in so you must get your pot soaking in water or else it may be difficult to scrub. I hadn’t baked a 100% Wholegrain bread in fairly a while so I used to be overdue.
Threw in a handful of sunflower seeds on the finish of combine, not weighed.
For one 9x4x4” Pullman pan loaf.
Directions
Levain
Combine the levain substances in a jar or pyrex container with area for a minimum of 300% development.
Press down along with your knuckles or silicone spatula to create a uniform floor and to push out air.
At a temperature of 76-78ºF, it sometimes takes as much as 10-12 hours for this candy stiff levain to be at peak. For my starter I sometimes see 3-3.5 instances improve in dimension at peak. The levain will scent candy with solely a gentle tang.
Tangzhong
In a sauce pan set on medium warmth, stir the milk and entire whearye flour till blended. Then cook dinner for a number of minutes till effectively thickened, stirring usually with a spoon or heat-resistant spatula. Let cool within the pan or, for quicker outcomes, in a brand new bowl. Theoretically it ought to attain 65ºC (149ºF) however I don’t discover I have to measure the temperature because the tangzhong gelatinizes at this temperature. You’ll be able to put together this the night time earlier than and refrigerate it, be sure that it’s coated to forestall it from drying out.
In the event you plan on utilizing a stand mixer to combine this dough, arrange a Bain Marie and use your stand mixer’s bowl to arrange the tangzhong.
Dough
Within the bowl of a stand mixer, add the milk (contemplate holding again 10 g of milk and including later if that is the primary time you’re making this), egg, tangzhong, salt, sugar and levain. Combine after which break up the levain into many smaller items. Subsequent add the flours. I like to make use of my spatula to combine till there aren’t many dry areas. Enable the flour to hydrate (fermentolyse) for 20-Half-hour. Combine on low pace after which medium pace till average gluten growth this may increasingly take 5-10 minutes. Chances are you’ll wish to scrape the edges of the bowl through the first 5 minutes of blending. Subsequent add room temperature butter one pat at a time. The dough could come aside, be affected person, proceed to combine till it comes collectively earlier than including in additional butter. You’ll want to verify gluten growth by windowpane throughout this time and cease mixing while you get a great windowpane. You must be capable of pull a great windowpane, not fairly pretty much as good as a white flour as a result of the bran will interrupt the windowpane considerably.
To develop by hand, soften the butter and add it with the moist substances.
On the counter, form the dough into a decent ball, cowl within the bowl and ferment for 4-6 hours at 82ºF ending bulk fermentation as soon as the dough has risen 30-40%.
You’ll be able to subsequent place the dough into the fridge to sit back the dough for about 1.5 hours, this makes rolling the dough simpler to form. Bear in mind, in case you achieve this the ultimate proof will take longer. Alternatively, you are able to do a chilly retard within the fridge in a single day, nonetheless, chances are you’ll discover that this will increase the tang in your bread.
Put together your pans by greasing them with butter or line with parchment paper.
Flippantly oil the highest of the dough. Scrape the dough out onto a clear counter high and divide it into 4. I prefer to weigh them to have equal sized lobes. Form every tightly right into a boule, enable to relaxation 5 minutes. Utilizing an oiled rolling pin roll every ball out after which letterfold. Flip 90* and utilizing a rolling pin roll every out to a minimum of 8”. Letterfold once more from the edges so you’ve got an extended slim dough. Then utilizing a rolling pin, roll flatter however retaining the dough comparatively slim. The explanation to do that further letterfold is that the shorter fatter rolls when positioned within the pan won’t contact the edges of the pan. This permits the swirled ends to rise throughout ultimate proof, that is solely completed for look sake and isn’t vital. Subsequent roll every into a decent roll with some stress. Organize the rolls of dough inside your lined pan alternating the course of the swirls. This could enable a higher rise throughout proof and within the oven.
Cowl and let proof for 4-6 hours at a heat temperature. I proof at 82°F. You will have longer than 4-6 hours in case you chilled your dough for shaping. I proof till the highest of the dough involves inside 1 cm of the highest fringe of the pan. At this level the dough ought to have risen 130-140% in complete from the beginning of bulk fermentation.
Preheat the oven to 350F and brush the dough with the egg-milk wash. Simply previous to baking brush with the egg-milk wash once more.
Bake the loaves for 50 minutes or till the inner temperature is a minimum of 190ºF, rotating as wanted to get even browning. Protect your loaf if it will get brown early within the baking course of. After 50 minutes take away the bread from the pan and bake an additional 10 minutes by putting the loaf straight within the oven on the rack with the oven turned right down to 325ºF.
I haven’t sliced this loaf but, however will later at this time and I’ll publish the crumb then.
Benny
