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TitleBread
File Size34.3 MB
Total Pages514
Table of Contents
                            Front Cover
Half Title Page
Title Page
Copyright Page
Table of Contents
Recipes
Acknowledgments
Changes to the Second Edition
Foreward
Preface
Part 1: Ingredients and Techniques
	Chapter 1: The Bread-Making Process From Mixing Through Baking
	Chapter 2: Ingredients and their Function
	Chapter 3: Hand Techniques
Part 2: Formulas and Decorative Breads
	Chapter 4: Breads Made With Yeasted Pre-Ferments
	Chapter 5: Levian Breads
	Chapter 6: Sourdough Rye Breads
	Chapter 7: Straight Doughs
	Chapter 8: Miscellaneous Breads
	Chapter 9: Braiding Techniques
	Chapter 10: Decorative and Display Projects
Appendix
	Developing and Perpetuating a Sourdough Culture
	Rheological Testing and the Analysis of Flour
	Flour Additives
	Baker's Percentage
	Desired Dough Temperature
	Computing Batch Cost
	Useful Conversions and Equivalencies
	Sample Proofing Schedule
Glossary
Bibliography
Epilogue
Index
Pictures
                        
Document Text Contents
Page 257

sourdough rye breads 237

Pre-fermented flour: 35%
dough yield
u.s.: about 8 pullman loaves at 4.5 lb each
metric: about 9 pullman loaves
at 2.05 kg each
home: 1 pullman loaf

70 percent Rye with a Rye soaker
and Whole-Wheat flour

THe WHOLe-WHeAT FLOUR, along with the soaked rye chops, con-
tributes to the depth of flavor of this bread. Chops, as the name sug-
gests, are milled by chopping rather than grinding the grain; both rye
and wheat chops are available, and both add a great deal of texture to
breads. If the rye chops called for in the formula are unavailable, cracked
rye is a suitable substitute. It does not absorb water as readily as the
chops, however, and if using them, first boil the water. The method de-
scribed calls for dough pieces of 4.5 pounds that are baked in uncovered
pullman pans (this weight fits a pullman pan with the dimensions 13 by 3¾ by 3¾ inches);
in Germany these loaves are also shaped into large rounds weighing as much as 11 pounds.
Prepare the pullman pans by lightly oiling them and then coating them with pumpernickel
rye meal or whole-rye flour. This method of preparing the pans is typical for long-baking,
high-rye-flour breads, and helps prevent the dough from sticking to the pan. For other
types of pan loaves, just oiling the pan is sufficient.

overall formula

U.S. MeTRIC HOMe BAkeR’S %

medium rye
flour 7 lb 3.5 kg 11.2 oz 35%

Whole-Wheat
flour 6 lb 3 kg 9.6 oz 30%

rye choPs 7 lb 3.5 kg 11.2 oz 35%

Water 15.6 lb 7.8 kg 1 lb, 9 oz 78%

salt .36 lb .18 kg .6 oz 1.8%

yeast .3 lb, fresh .15 kg, fresh .16 oz, instant dry 1.5%

total yield 36.26 lb 18.13 kg 3 lb, 9.8 oz 181.3%

sourdough

medium rye
flour 7 lb 3.5 kg 11.2 oz (2¾ cups) 100%

Water 5.6 lb 2.8 kg 9 oz (1⅛ cups) 80%

mature
sourdough
culture .35 lb .175 kg .6 oz (2 T) 5%

total 12.95 lb 6.475 kg 1 lb, 4.8 oz

07_9781118132715-ch06.indd 237 10/12/12 3:51 PM

Page 258

238 bRead: a bakeR’s book of techniques and Recipes

1. sourdough: Prepare the sourdough and ripen
for 14 to 16 hours at 70°F.

2. soaKer: Make the soaker by pouring cold water
over the rye chops and salt. Cover with plastic to
prevent evaporation. If using cracked rye, prepare a
hot soaker using boiling water.

3. miXing: Add all the ingredients to the mixing
bowl, including the soaker. In a spiral mixer, mix on
first speed for 3 minutes in order to incorporate all
the ingredients. The dough should be dense and
sticky, with medium looseness. Finish the mix on
second speed for approximately 2 minutes. Desired
dough temperature: 82°F.

4. BulK fermentation: 30 minutes.

5. diViding and shaPing: Divide the dough into
4.5-pound pieces. Shape the dough pieces into logs
and place them in the prepared pullman pans (see
headnote). Sprinkle a thin layer of whole-rye flour or
pumpernickel meal over the top. They do not need
a lid. Cover the loaves with plastic to prevent a crust
from forming.

6. final fermentation: 50 to 60 minutes at 82°F.

7. BaKing: With normal steam, 480°F for 15 minutes,
then lower the oven temperature to 410°F and bake
for approximately 1 hour. The proofed loaves do
not require scoring of any kind. After about 1 hour,
remove the bread from the pans in order to firm
up the side walls, and finish the bake on sheet pans.
The bread should be wrapped in baker’s linen after
it cools and allowed to stand for at least 24 hours
before slicing.

soaker

rye choPs 7 lb 3.5 kg 11.2 oz (2½ cups) 100%

Water 7 lb 3.5 kg 11.2 oz (1⅜ cups) 100%

salt .14 lb .07 kg .2 oz (1 tsp) 2%

total 14.14 lb 7.07 kg 1 lb, 6.6 oz

final dough

Whole-Wheat
flour 6 lb 3 kg 9.6 oz (2¼ cups)

Water 3 lb 1.5 kg 4.8 oz (⅝ cup)

salt .22 lb .11 kg .4 oz (2 tsp)

yeast .3 lb, fresh .15 kg, fresh .16 oz, instant dry (1½ tsp)

soaKer 14.14 lb 7.07 kg 1 lb, 6.6 oz (all of above)

sourdough 12.6 lb 6.3 kg 1 lb, 4.2 oz (all of above minus 2 T)

total 36.26 lb 18.13 kg 3 lb, 9.8 oz

07_9781118132715-ch06.indd 238 10/12/12 3:51 PM

Page 513

clockwise, from left to right:
A decorative plaque on a large loaf, p. 411
Lebkuchen, p. 361
A silkscreened bread box, p. 419

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Page 514

Beesting, p. 306

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