Friday, September 30, 2011

Whole-Rye & Whole-Wheat Bread (Mellow Bakers: September)

This Hamelman recipe, found on page 195 of his book, Bread, was the perfect opportunity to try out my new round banneton, which I got for my birthday in June.  I feel so bad that I hadn't tried it out yet, but time just flies and before I knew it, September's here.  My little 8 1/2" cane basket,
waited patiently for me though, nestled in its emerald green papasan chair in the living room. 

The recipe for this bread was interesting in that it contained 25% whole-rye flour, all of which was acidified in a sourdough prepared the night before, 25% whole-wheat flour, and a bit of commercial instant yeast.
According to Hamelman, the combination of the whole wheat along with the acidified rye is supposed to make a bread with good moisture retention and good keeping qualities.  The rye sourdough, the whole-wheat flour, high-gluten flour, water, salt and 1/2 tsp  instant yeast were mixed together on baking day to form the dough.  My dough seemed quite tacky in the mixer bowl, although I didn't think it needed more flour at that point.  However, when I went to take the dough from the mixer bowl and then later when shaping, it was fairly sticky and I had second thoughts. 

I floured my new banneton really well with rye flour since the dough was extra sticky.  It was so sticky that I had trouble forming my boule and then getting it off my fingers and into the basket for its final fermentation.  It kind of flopped off my hands into the basket and was sort of off center, but I didn't want to mess with it, because that's when I start making things worse.  I covered it with plastic wrap and a tea towel and left it for an hour and 15 min.  When I uncovered the basket the dough ball had poofed up nicely and filled out the basket.  Magic!

I placed a piece of parchment on my peel, placed the whole thing upside down on top of the basket and then flipped the whole thing over so that my basket was now upside down on my peel. 

Got that?  Keep your fingers crossed.

I lifted the basket and it didn't stick!  Woohoo!!

My scoring of the loaf even went well this time,

I baked the loaf on my stone until the internal temperature said ~ 204°.  I was surprised the loaf wasn't darker, but I took it out anyway. 

I didn't cut into it yesterday, but waited til today, so I could make a nice sandwich for my lunch with all the fixin's,
I don't know about peanut butter & jelly sandwiches, but it made me a wonderful turkey sandwich for lunch.  I got fancy today and added all the extras.  Normally my lunch sandwiches are peanut butter & jelly, and if I do lunch meat, it is only lunch meat and cheese, no veggies cause I'm kind of lazy when it comes to lunch.

Great bread!!  Has a slight tang, and interesting flavor from the combo of wheat flour and the rye component.  It's more dense than an all white flour bread, but I didn't think it was too dense at all.

Check out what other Mellow Bakers did this month here.


  1. I've had my eye on a banneton too. Such a pretty bread!

  2. Beautiful scoring! I felt like such a real bread baker when I got my first banneton...aren't they fun?!

  3. Wow! That is just perfect, what a great first banneton bread! Fantastic! I liked that bread a lot too :D