Make Bread

A bread blog for home bakers

rye batard

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Oatmeal and Rye Sourdough

oatmeal and ryeIt’s been warm here in Central PA for the last few weeks so it’s a wonder that I concocted this recipe.  Oatmeal and Rye make me think that it would pair well with hearty soups or stews but, as it turns out, this light and tangy bread is a nice companion to PB&J, butter, eggs, or just about anything else.  The flavors are pretty subtle but definitely there.  It’s certainly a bread whose recipe I’ll keep around and I’ll probably try it again this winter, maybe with a hearty soup!

To make this loaf, I started with my mature levain, which is just a 100% hydration AP flour starter.  I added 25g of it to 100g of rye flour and 100g of King Arthur AP flour, resulting in what I dub the yin-yang starter for the weak AP flour and the strong rye.

starter

I then added enough water to make it a 100% hydration starter, or 225g.  After about 10 hours my starter was alive, bubbly, smelling healthy, and looking good!

rye starter

I then proceeded as follows.

  • 350g of the starter
  • 600g of KA AP flour
  • 100g of freshly milled oat flour
  • 425g of water
  • 25g of salt

Mix all the ingredients together and let sit for 30 minutes.  Stretch and fold every 30 minutes for the first 3 hours per the Tartine book method.  After the last stretch and fold, divide the dough and preshape.  Let the dough relax and shape, then place in your proofing basket.  I put my loaves in the refrigerator overnight but you could let it rise for another 2-3 hours and bake right away.  It was hot in our kitchen so I decided to wait until it was a bit cooler the next day.

  • Preheat your oven to 450°F.
  • Turn your proofed loaf on to a peel and slash the bread as desired.
  • Cook under steam for the first 15 minutes and complete without steam until done, roughly 30 minutes more.

 

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Malted Barley and Rye Bread Miche

malted barly and rye breadMalted Barley and Rye. Things that make me think of beer or a good bourbon! This is a quick boule that can be made in a pinch and turns out to be a nice crowd pleaser. Use it as part of a cheese plate or as a centerpiece, you can’t go wrong! It has a slight punchy flavor that complements this soft crumb and crusty bread.

 

That particular recipe makes an 8.3% rye loaf and yield roughly a 1.5kg miche.  Can be easily split in to two 750g loaves, either boules or batards.

Ingredients

  1. 600g of unbleached AP flour
  2. 50g rye flour
  3. 5g of rapid rise yeast
  4. 10g salt
  5. 450g lukewarm water
  6. 1 teaspoon malted barley

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Procedure

  1. In roughly 50ml of warm water, mix in your yeast and let it activate for about 5 minutes
  2. In a food processor, mix the dry ingredients and pulse a few times to combine
  3. Add the remainder of the water and mix until you have a moist mass that cleans the side of the mixer bowl
  4. Add the malted barley and mix until incorporated
  5. Turn out the dough on to an oiled bowl and let it rise until doubled in size, roughly an hour.
  6. After an hour, turn out the dough on to a lightly floured surface and degas.
  7. Preshape the miche divide the loaf and preshape them at this time
  8. Shape the final loaf and transfer to your proofing baskets for another hour
  9. Preheat oven to 425F with your Cloche or other steam aiding devices
  10. Put the loaf in your Cloche and cook for 15 minutes with the lid, and for 25 minutes without
  11. Remove from the oven once the loaf (or loaves) are nicely browned and sound hollow when you tap the bottom
  12. Cool, cut, and enjoy!