Tuesday, November 26, 2013

A Singing Rye for the Bake Sale

Thursday was the first day of the Bake Sale for the Cushing Hospital Volunteers and as in the past, I donated a couple of loaves. That meant I got to go further along in my experiment with KAF AP flour. Just for fun, I also aerated the poolish I used in both breads. It looks like I got good oven spring but I couldn't inspect the crumb. The light rye with caraway loaf, the obviously under proofed loaf, sang out loud after I took it out of the oven. I think I'll repeat that loaf after Thanksgiving to see if I've got something going on with that recipe.

Pain Italien

90 g KAF AP
90 g water at 85F
1/8 tsp active dry yeast

Main Dough
310 g KAF AP
122 g 1% milk at 85F
60 g water at 85F
1/2 Tbs (7.5 ml) olive oil          
8 g kosher salt
1/2 tsp active dry yeast

Light Rye with Caraway

72 g whole rye flour
18 g KAF AP
90 g water at 85F
pinch caraway seeds

Main Dough
310 KAF AP
182 g water at 85F
8 g kosher salt
7 g caraway seeds
1/2 tsp active dry yeast

The third loaf is one that I baked for home consumption. Its a 33% whole wheat sourdough that I aimed at a 70% or so hydration to see how the KAF AP based dough would handle. I found that the dough was a little bit sticky but not impossible. The crumb has been consistently open throughout the loaf after it was baked. Shaping wasn't my strong point on this particular day but that comes with the territory. I may have to try a smaller loaf or two and then work up in size after more practice with the KAF AP.

145 g at 80% hydration

Main Dough
240 g KAF AP
120 g stone ground whole wheat
232 g water at 85F
7.5 ml (1/2 tsp) organic honey
9 g kosher salt
All of starter

Comments, humor, and questions are welcome.
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