Soaker and biga
The TSRB soaker uses rye, buttermilk and salt. I didn't have enough rye, so I used whole wheat flour for the rest. My soaker looked like this:
150 g: Rye flour
77 g: Whole wheat flour
4 g: Salt
176 g: Buttermilk (extra 6 g by mistake)
My biga looked thus:
227 g: Whole wheat flour
6 g: (1½ t) Vital wheat gluten
¼ t: Instant yeast
160 g: Water
The final dough
I decided to use the onions and caraway seeds as suggested in the Rye Meteil recipe. From the notes from my previous attempt, I decided to use the molasses and skip the honey.
The added ingredients:
128 g: Onion, chopped
1 t: Caraway seeds (That's all I had, I could have used 2 t like the book said)
6 g: Instant yeast
5 g: Salt
28 g: Whole wheat flour
Additional about 1 T whole wheat flour during kneading.
|Ingredients on baking day|
|Added together epoxy-style|
Kneading and rising
This is one sticky dough, breads with rye flour usually are. I would add a small quantity of flour to help but 15 seconds later the dough would be just as sticky again. The poor rounding below is the result of that.
|Sticky dough ready for first rise|
For having added a little less yeast than specified, the dough rose really well. (Yes, it is very warm in the house these days)
|Rose very well, fairly quickly|
I didn't want to risk rounding and resting, so I shaped right away...
|Shaped and ready for proofing|
The dough rose like there was no tomorrow. I was baking another bread (next post) at the same time and the super fast rise of this bread threw off my timing projections. I had to then bake both breads 10 minutes apart.
|Proofed well... too much?|
I did get a tiny bit of oven spring. The loaf stuck to the sides of the pan. After letting it sit for 5-10 minutes, I had to use the silicone spatula (more firmly than I would have liked) to free the sides. I was quite afraid that the bread would come out in chunks...
|Out of the oven (and stuck to the pan)|
. .. but it behaved, and came out in one piece. The loaf pan was not as clean as usual, but I'll allow that.
|Burnt bits of onion|
I had to slice this bread before it had completely cooled, so I could take some slices over to my in-laws' place to share at dinner. I had to make fairly thick slices to keep them from falling apart. So much for wanting a good sandwich bread!
|Loose crumb that fell apart easily|
Date: May 29, 2011
Recipe: Adapted from Transitional Rye Sandwich Bread and Rye Sandwich Meteil recipes from Peter Reinhart's Whole Grain Breads
Flours: Whole wheat flour, rye flour
Bread specific ingredients: Chopped onions, caraway seeds, vital wheat gluten
Sweetener used: Molasses
Liquid: Buttermilk and water
First rise time: 70 minutes
Proofing time: Just under 40 minutes
Comments: See composition in the description above.This was edible, actually nothing was wrong with the taste at all, just that it made lousy slices and I consider good slicing an important measure of success. So much for a few good sandwich lunches. I need to either understand the chemistry of dough better or simply stick to following recipes obediently. Sigh!