35 lines
3.4 KiB
Markdown
35 lines
3.4 KiB
Markdown
---
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title: Caraway rye
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author: Wouter
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type: post
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date: 2012-08-12T21:18:49+00:00
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url: /caraway-rye/
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featured_image: /wp-content/uploads/2012/08/MG_6726.jpg
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tags:
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- rogge
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- zaadjes
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---
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I needed a recipe to try my round cane **banneton** on and this month’s [Mellow Bakers][1] challenge introduced a nice sourdough recipe: **40% rye sourdough** with **caraway** seeds. According to Mr. Hamelman, the bread “contains just enough rye to be a serious rye sourdoubh bread”.<figure id="attachment_378" style="width: 300px" class="wp-caption aligncenter">
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[<img class="size-medium wp-image-378" title="_MG_6726" src="https://redzuurdesem.be/wp-content/uploads/2012/08/MG_6726-300x200.jpg" alt="" width="300" height="200" srcset="https://redzuurdesem.be/wp-content/uploads/2012/08/MG_6726-300x200.jpg 300w, https://redzuurdesem.be/wp-content/uploads/2012/08/MG_6726-700x467.jpg 700w, https://redzuurdesem.be/wp-content/uploads/2012/08/MG_6726.jpg 800w" sizes="(max-width: 300px) 100vw, 300px" />][2]<figcaption class="wp-caption-text">40% sourdough rye with caraway seeds</figcaption></figure>
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The caraway seeds are something new for me, the recipe calls for 2 tablespoons but as they smelled quite strong, I used teaspoons instead. The end result is a stellar looking and tasting bread with a still very strong caraway flavor. It reminds me of anise seeds. It’s a bit too much for my liking, I might bake it again next time but without the seeds.
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You might notice in the pictures below that the bread is still quite grey, for “only” 40% wholerye. I liked it, but too bad the sour taste does not get through thanks to the caraway.
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I **did not add yeast** in the final dough. I don’t know why almost all rye sourdough breads call for additional commercial yeast, I find it quite unneeded as the bulk fermentation time could be simply slightly increased (as I did). The crumb is not very dense at all and contains evenly placed little holes. I folded the dough once (or twice? Can’t remember).<figure style="width: 150px" class="wp-caption alignleft">
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[<img title="_MG_6731.JPG" src="https://lh4.ggpht.com/-ycDseCNLe2s/UCgaOIxjjZI/AAAAAAAAGcQ/xxO6Twt99O8/s150-c/_MG_6731.JPG" alt="_MG_6731.JPG" width="150" height="150" />][3]<figcaption class="wp-caption-text">Some slices of the bread</figcaption></figure> <figure style="width: 150px" class="wp-caption alignleft">[<img title="_MG_6730.JPG" src="https://lh4.ggpht.com/-culzWekWCBw/UCgaO70ES2I/AAAAAAAAGcY/R9YIJ928gUM/s150-c/_MG_6730.JPG" alt="_MG_6730.JPG" width="150" height="150" />][4]<figcaption class="wp-caption-text">A good look at the crumb</figcaption></figure>
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<h2 style="clear: both;">
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Lessons learned:
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</h2>
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* Caraway has a **dominant flavor**, be careful with it, even with teaspoons!
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* **yeast is never needed **with **rye bread**. Especially not with so much gluten present from the “high gluten” flour. (I used 13% protein flour).
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* The cane banneton needs to be **floured very well** – even between the edges. It will eventually release the dough but you have to be careful!
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[1]: http://mellowbakers.com/HB/index.php
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[2]: https://redzuurdesem.be/wp-content/uploads/2012/08/MG_6726.jpg
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[3]: http://lh4.ggpht.com/-ycDseCNLe2s/UCgaOIxjjZI/AAAAAAAAGcQ/xxO6Twt99O8/s1024/_MG_6731.JPG "_MG_6731.JPG"
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[4]: http://lh4.ggpht.com/-culzWekWCBw/UCgaO70ES2I/AAAAAAAAGcY/R9YIJ928gUM/s1024/_MG_6730.JPG "_MG_6730.JPG" |