Sourdough Rye with Flaxseeds
I've finally gotten round to it, making
Sourdough Rye bread. I haven't really been spending a lot of time
baking in the last months and forgotten how long you need in
preparation for bread baking. This is my first time making
Sourdough Rye and I think I might have added just a teeny tiny bit
too much culture because the final result was a little too tart to
my liking. Then again, it might be the case that I left the
sourdough to ferment more hours than usual. I'm not too sure.
This recipe also created a very hydrated dough. I'm not very
experienced in handling wet dough so I added more flour to have it
hold up a little more and made it easier to shape. This time round
I also decided to use a thermometer to measure internal
temperatures to be certain the insides were done. I was so idiotic
too with this part too because the recipe reads in Fahrenheit and
my thermometer was in Celsius but somehow thought it was reading in
Fahrenheit and of course I thought "No no! The insides still not
done!!" The thermometer came out with tiny bits of wet dough on it
so I decided to bake it some more. I then proceeded to check the
conversions of what it should be and realised 10-15 minutes later
that my bread was already done and I'm just getting the tops of my
bread burnt!
Also what is quite lacking from this
experiment is steam - I've yet to be courageous enough to spray or
introduce water in an extremely hot oven. The last thing I need is
shattered bits of oven glass all over my kitchen and the stress
that comes with it! This was nonetheless an interesting experiment!
I need more practice! This recipe is taken from Jeffrey Hamelman's Bread: A Baker's Book of
Techniques and Recipes. Apart from the slightly over-tartness
of the bread, I quite enjoyed the flavour of rye and flax in this.
It has a lovely texture to it, not to chewy or dry - nice strong
crumb.
I'm not sure if it's fate or coincidence but I'm so glad I can now
participate in the new food blog event Bread Baking Day #03 originally created by Zorra (Goddess of
wonderful food blog events)! This time round it's hosted by
Ulrike
of Küchenlatein who is a wonderful cook and regular of
food blog events, so I am quite certain it will be a success!! I've
been meaning to take part but been too busy and only just minutes
before realising the theme for this month's Bread Baking Day is
Sourdough Rye!