Tony’s latest lovely rye loaf jogged my memory that I nonetheless had some complete rye flour in my cupboard. So for this bake I used complete rye for the tangzhong which is 20% of the overall flour and hydrated at 200% of the rye. This creates a cement like consistency to the tangzhong that bakers who work with rye could be very acquainted with so it’s important to get your pot soaking in water or else it may be difficult to scrub. I hadn’t baked a 100% Wholegrain bread in fairly a while so I used to be overdue.
Threw in a handful of sunflower seeds on the finish of combine, not weighed.
For one 9x4x4” Pullman pan loaf.
Directions
Levain
Combine the levain elements in a jar or pyrex container with house for no less than 300% progress.
Press down together with your knuckles or silicone spatula to create a uniform floor and to push out air.
At a temperature of 76-78ºF, it usually takes as much as 10-12 hours for this candy stiff levain to be at peak. For my starter I usually see 3-3.5 instances enhance in measurement at peak. The levain will scent candy with solely a light tang.
Tangzhong
In a sauce pan set on medium warmth, stir the milk and complete whearye flour till blended. Then cook dinner for a number of minutes till properly thickened, stirring usually with a spoon or heat-resistant spatula. Let cool within the pan or, for sooner outcomes, in a brand new bowl. Theoretically it ought to attain 65ºC (149ºF) however I don’t discover I have to measure the temperature because the tangzhong gelatinizes at this temperature. You’ll be able to put together this the night time earlier than and refrigerate it, be certain that it’s lined to stop it from drying out.
For those who plan on utilizing a stand mixer to combine this dough, arrange a Bain Marie and use your stand mixer’s bowl to arrange the tangzhong.
Dough
Within the bowl of a stand mixer, add the milk (think about holding again 10 g of milk and including later if that is the primary time you’re making this), egg, tangzhong, salt, sugar and levain. Combine after which break up the levain into many smaller items. Subsequent add the flours. I like to make use of my spatula to combine till there aren’t many dry areas. Enable the flour to hydrate (fermentolyse) for 20-Half-hour. Combine on low velocity after which medium velocity till average gluten growth this will likely take 5-10 minutes. You could need to scrape the edges of the bowl through the first 5 minutes of blending. Subsequent add room temperature butter one pat at a time. The dough might come aside, be affected person, proceed to combine till it comes collectively earlier than including in additional butter. You’ll want to examine gluten growth by windowpane throughout this time and cease mixing once you get windowpane. You must be capable to pull windowpane, not fairly nearly as good as a white flour as a result of the bran will interrupt the windowpane considerably.
To develop by hand, soften the butter and add it with the moist elements.
On the counter, form the dough into a decent ball, cowl within the bowl and ferment for 4-6 hours at 82ºF ending bulk fermentation as soon as the dough has risen 30-40%.
You’ll be able to subsequent place the dough into the fridge to sit back the dough for about 1.5 hours, this makes rolling the dough simpler to form. Bear in mind, if you happen to accomplish that the ultimate proof will take longer. Alternatively, you are able to do a chilly retard within the fridge in a single day, nevertheless, it’s possible you’ll discover that this will increase the tang in your bread.
Put together your pans by greasing them with butter or line with parchment paper.
Calmly oil the highest of the dough. Scrape the dough out onto a clear counter prime and divide it into 4. I wish to weigh them to have equal sized lobes. Form every tightly right into a boule, permit to relaxation 5 minutes. Utilizing an oiled rolling pin roll every ball out after which letterfold. Flip 90* and utilizing a rolling pin roll every out to no less than 8”. Letterfold once more from the edges so you’ve got a protracted slim dough. Then utilizing a rolling pin, roll flatter however protecting the dough comparatively slim. The rationale to do that additional letterfold is that the shorter fatter rolls when positioned within the pan won’t contact the edges of the pan. This enables the swirled ends to rise throughout remaining proof, that is solely accomplished for look sake and isn’t obligatory. Subsequent roll every into a decent roll with some rigidity. Organize the rolls of dough inside your lined pan alternating the path of the swirls. This could permit a better rise throughout proof and within the oven.
Cowl and let proof for 4-6 hours at a heat temperature. I proof at 82°F. You will have longer than 4-6 hours if you happen to chilled your dough for shaping. I proof till the highest of the dough involves inside 1 cm of the highest fringe of the pan. At this level the dough ought to have risen 130-140% in whole from the beginning of bulk fermentation.
Preheat the oven to 350F and brush the dough with the egg-milk wash. Simply previous to baking brush with the egg-milk wash once more.
Bake the loaves for 50 minutes or till the inner temperature is no less than 190ºF, rotating as wanted to get even browning. Defend your loaf if it will get brown early within the baking course of. After 50 minutes take away the bread from the pan and bake an additional 10 minutes by inserting the loaf instantly within the oven on the rack with the oven turned all the way down to 325ºF.
I haven’t sliced this loaf but, however will later at present and I’ll publish the crumb then.
Benny
