Rye Morph Pan Loaf

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Printable version: http://www.northwestsourdough.com/bookrecipes/morph/ryemorph.doc

Morphing two different starters can be fun. This sourdough bread is a morphing of a Rye Starter (Danish) and a white (Northwest) starter both at 100% hydration (ratio: 5 oz water/5 oz flour) This recipe will make 4 lbs 1.3 oz of dough and is a one day sourdough which means it is mixed and baked on the same day. Start this recipe early in the day to allow sufficient time for fermentation and baking.

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v 3/4� cup vigorous 100% hydration Rye sourdough starter � 6.7 oz

v 3/4 cup 100% hydration Northwest starter � 6.7oz

v 2� cups water� 16.0 oz

v � cup evaporated canned milk � 4.0 oz

v 2 Tablespoons malt syrup or honey - 1.6 oz

v 2 Tablespoons melted, cooled butter- 1oz

v 8 cups Bread flour � 2 lb 4 oz

v 4 teaspoons salt � .8 oz (add after autolyse)

Mix all of the ingredients (except the salt) well in your mixer for about 2 � 3 minutes on low speed or just until mixed. Then allow the dough to autolyse (rest) for 20 minutes.

After autolysis, mix dough on low speed for 5 minutes. Breads made with a one day mix and bake formula need to be mixed longer to develop the gluten.� Allow the dough to bulk ferment (which just means the first rise) for 4 hours.

Stir the dough down with just three turns of the dough hook twice during the 4 hour bulk fermentation. This is to strengthen the gluten strands and line them up, much like folding would do. You can also put the dough into a dough folding trough and fold the dough twice during bulk ferment. Dough made with rye flours tend to be sticky.

After bulk fermentation, pour the dough onto a lightly floured surface and knead a couple of times then gather into a ball. Divide the dough into two pieces and let rest for 5 - 10 minutes. Then shape each loaf by stretching the dough into a rectangle the length of your bread pan and then roll up the dough and tuck under the seams. Place the dough into greased loaf pans. Since the dough will be a little over 2 pounds each you need the large loaf pans. Spread oil over the top of the loaves to keep the dough from drying out.

Proof the dough for 1.5 � 2 hours in a warm place at 80F-26C. Preheat your oven to 425F- 218C degrees when you have about an hour left for proofing. When the dough is ready and feels bubbly and springy but not saggy, you can slash the dough vertically and fill the slash with warm butter, also spread more melted butter over the top of the loaf. Then place both loaves in the oven and bake for 20 minutes.

After 20 minutes, turn down the oven to 400F- 204C degrees.

Continue baking for about 10 � 15 more minutes, turning halfway for even browning. When the dough registers at least 200 � 205F on the thermometer, take out your bread and put it on a cooling rack. Slice when the bread is completely cooled.

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Ingredient	Volume������������� 2 Loaves	Standard����������� 2 Loaves	Metric���������������� 2 Loaves	Bakers %
Rye Sourdough Starter	�� cup	6.75 oz	382 g	31.6 %
White Sourdough Starter	�� cup	6.75 oz
Water	2� cups	16 oz	453 g	37.4 %
Cream or � & � milk	�� cup	4 oz	113 g	9.4 %
Melted Butter	2 TBSP	1 oz	28 g	2.3 %
Malt Syrup	2 TBSP	1.6 oz	45 g	3.7 %
Bread Flour	8 cups	2 lbs 4 oz	1020 g	84.2 %
Salt (add after autolyse)	4 teasp	.8 oz	22 g	1.9 %
Total Dough Weight	4 lb 8.9 oz	4 lb 8.9 oz	2066.7 g	170.5 %
Total Flour Weight	2 lb 10.7 oz	2 lb 10.7 oz	1211.9 g	100.0 %
Total Water Weight (hydration)	1 lb 11.4 oz	1 lb 11.4 oz	777.6 g	64.2%