Tuesday, January 28, 2014

Slow Sponge Rye Rolls

 It tool a while but I finally got around to using Rose Beranbaum's sponge directions for a project. I hadn't been inspired by it the first time I read her "Bread Bible" but something sank in this time around.

It's  relatively simple and quite logical once you think about it and apply it. You use all the water, 1/3 of your total flour, and no more than 1/2 the suggested yeast for the loaf size.  Then you mix up the sponge, blanket the sponge with the remaining flour and yeast, cover, and let it do its magic for at least four hours or more. When your ready to mix, add your salt, mix, and start your bulk fermentation.

That's an abbreviated description of the process. As you'll read, I used a small amount of my active dry yeast in the sponge only. I wasn't in hurry and even went so far as to place the bowl downstairs in the 62F basement air and then into the refrigerator after a while. It worked for me. I also added the rye flour and a pinch of caraway seeds to the sponge. It seems like I just can't leave a recipe alone.

Sponge
245 g water at 85F
52 g stone ground rye flour
48 g bread flour
3/8 tsp active dry yeast
pinch of caraway seeds

Flour blanket
250 g bread flour


7 g kosher salt
5 g caraway seeds

The dough was scaled out to 150g pieces, shaped and proofed in my couche. Baking was 30 minutes at 425F on a baking stone. The finished rolls had a light, tender and moist crumb with mild rye and caraway flavors.

I think that I'll repeat this recipe for a larger single loaf for a Superbowl Sunday dinner to go along with smoked and pulled pork. i think its worth doing over.

Comments, humor, and questions are welcome.





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