Two Day Rye Buttermilk Bread

Continuing the trend of two day or delayed fermentation breads, it was time to try a rye-buttermilk bread. Rye, buttermilk and molasses are a made-for-each-other combination and rosemary plays well with the trio. This was the May bread for my father-in-law.

Ingredients: 
For two loaves
600 g whole wheat
100 bread flour
150 g rye (that is all I had. I would have probably used about 200-250 g if I had more, and skipped the buckwheat flour and reduced the whole wheat flour accordingly)
40 g buckwheat flour (¼ cup)

1 Tbsp chia seeds
1 Tbsp fresh rosemary
2 tsp salt
1 tsp instant yeast

2 cups buttermilk
1¼ cups water
2 Tbsp molasses

Day 1:

Ingredients

8:37 pm: Ingredients just mixed in

8:53 pm: After resting and then kneading well.

8:54 pm: Ready for first rise

11:08 pm: First rise is complete.

I used a spatula to deflate the dough because it was fairly sticky. That would explain the marks on the dough.

11:11 pm: Deflated and ready for overnight second rise in the refrigerator

 Day 2:

12:52 pm: Out of the refrigerator on day 2

Because the dough was sticky, I decided to split it while it was still cold and then allow it to 'warm' to room temperature.

12:58 pm: Split while still cold

3:03 pm: 'Warmed' a little and risen too

3:07 pm: I swapped the loaf and boule because I wanted the larger piece to be the boule

3:54 pm: Proofed, slashed and ready for the oven

4:52 pm: Out of the oven. Decent oven spring

Glazed with some butter

Crumbly crumb

Date: April 26-27, 2012

Recipe: My own recipe

Comments:

There was decent oven spring, more pronounced along the side of the loaf than on the top. Rosemary, only ½ tbsp per loaf, lends a distinct flavor to the bread. I thought it played well with rye. Even though the crumb looks like it will fall apart, it held well and the bread was easy to slice.

Basic delayed fermentation bread

A basic bread using the delayed fermentation method. I made two loaves, one of which was a hostess gift.

 

Ingredients:

For two loaves

750 g whole wheat flour

150 g bread flour

1 tsp instant yeast

2 tsp salt

28 g dry milk powder (4 Tbsp)

64 g  orange juice (~5 Tbsp)

2 cups water

2 Tbsp vegetable oil

2 Tbsp agave nectar

I added about 4 Tbsp water during kneading

Day 1:

Ingredients

8:44 pm: Everything just mixed in

9:12 pm: After resting the dough and kneading it well

9:13 pm: Ready for first rise

10:40 pm: Not sure if it should have risen some more

10:43 pm: Deflated and ready for refrigeration

Day 2:

5:18 pm: Second rise happens overnight. Just out of the refrigerator

7:31 pm: 'Warmed' closer to room temperature

7:40 pm: Split, shaped and boule sprinkled with sesame seeds

8:42 pm: Longer proof time because dough is still cool

8:43 pm: In a pre-heated cast iron pan (which will be covered) ready for the oven

Decent oven spring

Needs a light butter glaze to not look so drab

Fairly tight crumb

Date: April 19-20, 2012

Recipe: My own recipe

Comments:

Made a recipe without fancy flours or seeds after a long time. Could have used a little more hydration to make the crumb lighter. Bread tasted good, nothing exceptional.

Oatmeal Chia Bread

It had been a while since I had used cooked steel cut oats in bread and I had never tried them in the delayed fermentation method (unless you count some of Peter Reinhart's recipes).  I wanted to make a smaller-than-usual cute looking loaf as a gift for a friend,  so I adjusted the ingredients accordingly.  I ended up with two small loaves.

Ingredients(two small loaves)

I cooked 100 g of steel cut oats in 452 g (about 2 cups) of water until well cooked. Added ½ Tbsp agave nectar and a pinch of salt towards the end of cooking. The total weight was 480 g. I then used 2/3 of the oatmeal.

320 g cooked oatmeal (cooled)

9 g cracked flax seeds (1 Tbsp)

6 g chia seeds (½ Tbsp)

70 g bread flour (about ½ cup)

280 g whole wheat flour (about 2 cups)

½ tsp instant yeast

1 tsp salt

½ Tbsp agave nectar

¾ cup water

Day 1:

Ingredients

Stage 2: Dry ingredients mixed in, oatmeal, water, oil and agave

8:51 pm: All the ingredients mixed in

I always let the just-mixed-in dough sit for a bit so the flours can soak the liquids, making kneading easier.

9:19 pm: Messy kneading

The dough was more hydrated and usual and extremely sticky and difficult to knead.  But I resisted adding more flour to see if the flours and chia seeds would continue to absorb liquid.

11:43 pm: A good full rise on the kitchen counter

11:45 pm: Deflated and then refrigerated overnight.

Day 2:

5:38 pm: Out of the refrigerator

8:08 pm: Near room temperature

8:15 pm: Split and shaped

The dough was still quite wet and difficult to handle.  I used some flour to help with the shaping, even though I don't like adding flour at the end as it doesn't integrate well.

9:40 pm: Proofed dough. The smaller piece was placed
in a preheated cast iron loaf pan

Two small loaves out of the oven

More hydration = nicer crumb

Date: April 13-14, 2012

Recipe: My own recipe

Comments:

I loved the nice holes in the crumb. It was light and moist (thank you chia seeds). The bread had a neutral flavor. 

Unfortunately I stored the bread in the same (plastic) container that had held the previous bread and had some left over crumbs. That, and the increasing warmth in the kitchen and inattention on my part resulted in half the loaf getting moldy. It's summer here and like it or not, bread has to go in the fridge after a day.

Multigrain Chia Bread

I am very far behind (5 breads to be precise) in posting recent attempts.  All these breads have been using the my version of the delayed fermentation  method (see previous posts) and chia seeds have featured in most of them. I am liking how these little black seeds are adding moisture to the bread, not to mention nutrition.

Ingredients (one loaf)

350 g whole wheat flour

48 g amaranth, ground (¼ c)

50 g rolled oats, ground (¼ c)

6 g cracked flaxseeds (2 tsp)

8 g chia seeds, ground (2 tsp)

21 g  dry milk powder (3 Tbsp)

1 tsp salt

½ tsp instant yeast

323 g water (1½ c)

1 Tbsp oil

8g / 1 Tbsp agave nectar

Day 1:

Ingredients

9:09 pm: Barely mixed in

The dough was quite sticky and I had to keep dipping my hands in water to keep the dough from sticking too much.

9:33 pm: Rested and then kneaded well

11:18 pm: Not sure this is complete first rise,
but late in the day and time for refrigeration

Day 2:

3:17 pm: Just taken out of the refrigerator

5:46 pm: Close to room temperature

5:48 pm: Shaped and ready for proofing

6:53 pm: Proofed, slashed and ready for the oven

Sliced well, but dense crumb

 

Date: April 6-7, 2012

Recipe: My own recipe

Comments: This was almost a month ago. I can't possibly be expected to remember the details. I do remember though that grinding the amaranth did not help with the distinct bite it lends to the bread.