The chia seed and delayed fermentation experiments continue.
This was a two loaf attempt, as one of the loaves was the April bread for my father-in-law.
For two loaves
560 g whole wheat flour
200 g rye flour
100 g bread flour
2 tsp salt (12 g)
scant 1½ Tbsp instant yeast (4 g)
scant ½ Tbsp caraway seeds (because that's all I had)
1½ cup warm water (microwaved for 45 seconds)
½ cup sour cream (53 g)
2 Tbsp molasses (33 g)
½ Tbsp chia seeds
½ cup water added during mixing and kneading
The process was similar to the previous bread, except I mixed in all the ingredients at the same time.
|9:23 pm: Dry ingredients and wet ingredients ready for mixing|
|9:31 pm: Ingredients kneaded in. Ready for 10 minute rest|
|9:48: Rested and then kneaded well for 8-10 minutes|
|9:49 pm: Ready for first rise|
|10:50 pm: Risen after an hour or so, then placed in the refrigerator|
|3:02 pm: Out of the refrigerator|
|6:46 pm: Split into two loaves|
|6:58 pm: Rested and then shaped. Ready for proofing|
|7:57 pm: Proofed, slashed and ready for the oven|
|Crust and crumb|
Date: March 30-31, 2012
Recipe: My own recipe
Flours: Whole wheat flour, bread flour, rye flour
Bread specific ingredients: Chia seeds, sour cream, caraway seeds
Sweetener used: Molasses
Comments: The first rise was not complete when the dough was refrigerated. I need to read up more or figure out when the best time to refrigerate the dough is. On day 2, after the dough came close to room temperature, I directly shaped and proofed it. No rise is needed on the second day as the overnight fermentation is the second rise.
There wasn't much oven spring, but I liked how the boule stayed rounded rather than flattening as usually happens with my boules. I see the usefulness of a bannetone, although I wonder how a well hydrated loaf proofed in a bannetone wouldn't flatten during baking.
The bread tasted good, keep moist (thanks chia seeds) and overall was considered a success.