Something new! It’s time! It’s time!
Today, country rye. And, yeah, I embellished.
The recipe calls for bread flour, and I used all-purpose instead. I also added caraway seeds.
| 1. Mix Leaven | Mixed the full amount |
| 2. Float Test » Mix » Rest | Flotation, fed remaining leaven to June. Mixed by hand, and rested 45 min. |
| 3. +Salt » Bulk Rise » Turns | 4 hrs » 7 turns, 8x each. Added 40g caraway seeds after the first turn. |
| 4. Loaf I: Pre-shape » Bench Rest Final shape » Rest Bake | 30 min. 20 min. Shaped one more time then into the oven » 25 min. lid-on / 20 min. lid-off |
| 5. Loaf II: Pre-shape » Cold Rise Final Shaping » Bake | 25 min. lid-on / 20 min. lid-off |
The hills are alive with the sound of bread music!
When the bread was cooling, it made a lovely snap, crackle, pop sound.
NOTES: Best air bubbles and baked texture so far! And delicious. The crust was crispy but not too thick or chewy, the interior was moist with plenty of air bubbles of varied size. Also, 40g is just about the right amount of caraway. The flavor, crust, and interior were excellent.
THE PERFECT REUBEN: If you like a classic reuben sandwich, try substituting kimchi for sauerkrout (this recipe from Momofuku is my favorite). It’ll knock your socks off.