We returned house a few weeks in the past from a visit to Myrtle Seaside and wanted some bread. After a little bit of consideration, I opened The Rye Baker and started thumbing by way of it. A number of breads appeared interesting and I finally chosen the Milk Rye. It’s one which I haven’t made beforehand. The bread is about 60:40 rye:wheat (medium rye flour and bread flour). My deviations have been to substitute entire rye flour that I milled instead of the medium rye flour, 2% milk for the entire milk, and ADY for the IDY. All the things else, together with hydration, was true to the method.
The bread begins with an in a single day sponge that acidifies about 40% of the rye flour within the method. The ultimate method consists of entire milk, eggs, darkish molasses, bread flour, extra rye flour, yeast, caraway seed, and salt.
The method is easy. The sponge, milk, eggs, and molasses are mixed (I added the yeast at this level in order that it might hydrate). Then the flours, salt, and caraway seeds are combined in. Total mixing time with my KA was about 12 minutes, which yielded a well-developed dough that was 81F when it got here off the hook.
Since our home continues to be cool, I proofed the dough at 75F in my proofer. It took about an hour to just about double. The dough was then turned out on the countertop which had been dusted with rye flour, divided into two equal items, formed into loaves, then positioned in greased 9x4x4 Pullman pans. My shaping was a bit heavy-handed, so it took about 75 minutes for the dough to crest above the rim of the pans.
The bread baked up properly on the beneficial 400F temperature. Whereas darker on prime, the perimeters are a beautiful golden brown.
The crumb, although tight, is well-aerated. The yeast kicker within the closing dough definitely helps. There’s not one of the gumminess that’s typical in breads with increased rye percentages.
The flavour is certainly more-ish. I anticipated that the caraway (at 10g) may be dominant however it appears to be extra of a background notice. Maybe it’s moderated or balanced by the molasses taste? The flavour of the rye is what captures my consideration after I eat it.
All in all, it’s good things. Positively value making once more.
Paul
