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.

Rye Sour cream Chia Bread

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.

Ingredients:

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.

Day 1

Ingredients

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

Day 2

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

Baked!

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

Liquid: Water

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.