Wednesday, January 30, 2013

Sourdough, part 3

Yesterday, I told about the rye bread with 2/3 rye. It was so successful that I decided to try 100% rye. I mixed up the ingredients, using this recipe:
1 cup starter
3 cups whole rye flour
1.5 teaspoons salt
1 tablespoon caraway
1.25 cups water
2 tablespoons molasses

I let it proof overnight. The next morning, I noticed that it didn't rise quite as high and the dough was thicker. I think that was more because I shorted the water to compensate for the liquid in the molasses; I might have overcompensated.

Anyway, I let it sit on the board for 20 minutes, formed it, slashed it deeper than before—the slashes have been working, but just aren't deep enough to be pretty—and let it rise. After 2.5 hours, it was doubled and ready to bake.

I baked it at 350° for 60 minutes, starting with a cold oven, same as usual. It was wonderful! I can't believe the difference from trying it with yeast! This one's going in my regular rotation of breads to make.

The results here got me about oat flour? Oat flour is heavy and doesn't rise well because it has no gluten; at least rye has some gluten. I think I'll try it, starting at 50% oat flour. Stay tuned!

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