The Bruncher in the Rye

Summer brunch. I won’t make a novel of it.

Home-baked rye bread. Well, it’s 75% rye, the rougher flour I got. With a poolish (sponge), fermented one night. That’s the closest I get to full rye black. Well so far. Work in progress. I need to improve otherwise the German bakers will abuse of my black bread addiction and will ruin me.

Making of this bread
(temperature is 35 degree C, it’s humid, great conditions…) :
A-mixed 1/2 ts of beer yeast and 5 of wheat flour, water. let 12 hours
B-added half of rye flour (125 g), water, 1 ts of brown sugar, wait 1 hour (time for rye to get wet). did a kneeding cycle in home bakery. let 4 hours
C-added the other half of rye flour (125g), salt, wait 1 hour. Then added enough wheat flour to get a nice dough. a kneeding cycle in home bakery. let about 4 hours
D-added a little more wheat flour, sunflower seeds, put in the mold. let 40 minutes (till volume doubles), while heating the oven.
E-baked 30 minutes, with water sprayed on bread before starting and a cup of icecubes on the oven tray to steam. let one night

The “poolish” (doesn’t sounf like but it’s a French term, in English it’s usually called “sponge”) is the first half of ingredients mixed the day before. It’s possible to add the yeast in 2 steps too (for a whiter bread). It’s short-cut to sourdough process.
This bread had (just out of the oven) a too strong yeast flavor (that decreased later). Ideally, a natural sourdough without yeast is better. Rye is different. Recipes with wheat and less than 40% of rye work well. With mostly or only rye,
, it raises less, differently, the dough doesn’t make a paste and it’s easy to “fail”. Don’t wait enough, not enough sourdough/yeast/wheat flour and you obtain a black brick instead of bread. Wait too long, yeast/sourdough taste is horrid. So I’m happy with this batch, despite imperfections. In many previous tries, I couldn’t eat the object I obtained.

A bit soft. It’s better the second day. Actually, we shouldn’t eat bread the day it’s baked. What about the third day ? It’s not bad enough to last that long. I’ll try will power.

Azuki beans, reheated with tomato and hot chili.

Spicy scramble eggs.

A few litchees. Being close to China, we get green and pink ones in season (Spring that was). I get them easily all year, for cheap as they sell them frozen. Maybe that’s the fruit that passes the ice test with the best marks. Except they are wet, the texture and flavor are indisguishable from the fresh ones eaten near the tree.

A little chocolaty sweet

4 thoughts on “The Bruncher in the Rye

  1. I love the taste of poolish fermentation. How do you make it? Thanks!! And… I also do really like rye bread! ūüėČ

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