Mmmmmm… it smells terrific! This bread fresh out of the oven smells awesome! It is the roasted cracked wheat that gives it that extra kick in flavor and smell…. So you want to try a rye without caraway seeds? This is another in the series of 100% starter hydration formulas. I am working with 100% sourdough starters right now, except when I am working on my salt sourdough of course.
I am back in Washington state and have my dedicated refrigerator going so as to have more control over my salt sourdough experiments.
Today though I have a light rye bread infused with the flavor and smell of roasted cracked wheat. It turned out really good.
Rye Sour with Roasted Cracked Wheat
First weigh out 4 oz/113g of cracked wheat and toast it. I toasted the cracked wheat in an electric skillet on 400 degrees and kept stirring until I heard a few pops and smelled roasted wheat. You can toast the wheat any way you like, just make sure not to burn it! Remove your toasted cracked wheat and add it to 4 oz/113g of water which is at the boiling point. Stir, take the pan off the heat source and let the cracked wheat cool. It will absorb all of the water as it cools. Set the cracked wheat aside.
In a large dough folding container or a mixing bowl add:
- Vigorous starter @ 100% hydration- use a whole wheat starter if you have one, if not a rye or white starter will do fine- 9 0z/255g
- Lukewarm water- 20 oz/567g
- The roasted cracked wheat mixture- 8 oz/226g
- Sea salt- .7 oz/19g
Stir this mixture well with a heavy spoon or your hands and then add:
- Bread flour- 15 oz/425g
- Rye flour (it doesn’t matter if it is light, medium or dark, I prefer dark)-7 oz/198g
- Whole wheat flour- 7 oz/198g
Stir the flour in and work it in with your hands, it will be very sticky:
Come on, don’t be afraid of a little bit of sticky dough! Cover the dough and allow it to ferment for 5 hours at room temperature, folding it once each hour. After five hours and folding it will look like this:
Once your five hours is up, put the whole container in the refrigerator for two hours. This helps cool the dough down so it isn’t proofed too fast overnight.
After two hours, shape your dough into loaves (I made three small loaves weighing around 1lb 5 oz each)with the first shaping. Let the loaves set for 20 minutes and then do a final shaping and place the loaves into a floured, lined banneton or basket.
Place a plastic bag over the whole setup, banneton and all, and place the loaves into the refrigerator overnight. Next morning stagger your loaves by taking them out of the refrigerator 30 minutes apart. Allow them to warm up and do a final proofing.
My loaves took three hours. I placed my loaves into a warmed proofing area for 1/2 hour each to help warm them up just before baking.
To make a warmed proofing area, put a coffee cup half filled with water into your microwave and get it to the boiling point. Be very careful while handling hot water! Then push the coffee cup into the corner of the microwave and place your bread into the microwave with the hot water.
Don’t turn on the microwave, just warm the dough up in there! You can also use your dishwasher to warm up dough by heating the dishwasher with the drying cycle and then turning it off and placing your dough inside to keep warm.
Once your dough is proofed, slash it, spray it once with water all over and then bake in a hot (450 degree) oven which has been preheated for one hour with a baking stone and use the roasting lid method of for steaming your dough (See Northwest Sourdough on You tube for this method).
Bake with the loaf covered for 20 minutes and then take the lid off, turn the oven down to 425 degrees and bake for 10 minutes more for a small loaf, 15 minutes more for a large (2 lb) loaf.
This dough is at 73 % hydration, but don’t let that scare you because the whole grains soak up a lot of the water. This formula will make a little over four lbs of dough (4 lbs 2.7 oz/1890g). It is wet enough to make a delightful open crumb and your bread eaters will be astonished at how good it tastes… and smells.
Have fun baking, I always do