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19 ounces warm water
5 ounces bread flour
10 ounces rye flour (Hodgson's Mill Stone ground) (15/19 = 79%)
2 1/2 teaspoons yeast
Let this sit in a warm place (on the partially-closed radiator) for 10
hours.
This approximates the rye sponge, raisin sponge (without the raiisins)
and the old dough (without the salt).
Be careful it you decide to take a sniff, as the sour may knock you
over.
Added 1 1/4 teaspoons yeast in 2 ounces warm water.
1 Tablepsoon sugar
1 Tablespoon oil
1 Tablespoon molasses
18 ounces bread flour (20.5 / 33 = 62%, but how about the raisins? No
clue.)
2 1/2 teaspoons salt
Either 2 or 2 1/2 cups of raisins. This is a judgement call. The
original recipe calls for 2 1/2, I used 2, but I think 2 1/2 may be
right.
Mixed up and kneaded for a bit, then added 2 cups of raisins and
finished kneading until the raisins were uniformly distributed in the
dough.
I then followed the recipe as far as mixing, kneading gently, fermenting
for 1 hour and then putting the whole thing in the refrigerator over
night. This was a sticky dough.
Next day,
Let the dough warm up a bit, shape into two 2-pound loaves, let rise for
1 1/2 - 2 hours, and bake.
Heat the oven to 375F and make provision for steam. I didn't bake on
stones. I put the loaves on a baking sheet with parchment paper on it.
Use the egg yolk glaze twice, once an hour before baking and again right
before baking. (1 egg yolk whisked with 3 Tablespoons milk)
Bake to an internal temp of 190-200F. You can leave the bread in the
cooling oven for 5-10 minutes to thicken the crust. I didn't and
probably should have, but I was pressed for time. As it was, she
boarded the plane with still warm bread.
Comments:
This bread doesn't get as dark as I would normally expect, probably
because the raisins don't get to bleed and color the dough.
The taste is still the intense flavor of the original, maybe because the
rye sour was so intense and was boosted by what amounted to an overnight
biga incorporated into the rye sour.
The crust is pretty good, but not as tough/chewy as the original.
Leaving in the cooling oven might have cured this.
The bread doesn't flatten out as much as it usually does, probably
because the dough is a bit drier and the raisins soak up some of the
water.
19 ounces warm water
5 ounces bread flour
10 ounces rye flour (Hodgson's Mill Stone ground) (15/19 = 79%)
2 1/2 teaspoons yeast
Let this sit in a warm place (on the partially-closed radiator) for 10
hours.
This approximates the rye sponge, raisin sponge (without the raiisins)
and the old dough (without the salt).
Be careful it you decide to take a sniff, as the sour may knock you
over.
Added 1 1/4 teaspoons yeast in 2 ounces warm water.
1 Tablepsoon sugar
1 Tablespoon oil
1 Tablespoon molasses
18 ounces bread flour (20.5 / 33 = 62%, but how about the raisins? No
clue.)
2 1/2 teaspoons salt
Either 2 or 2 1/2 cups of raisins. This is a judgement call. The
original recipe calls for 2 1/2, I used 2, but I think 2 1/2 may be
right.
Mixed up and kneaded for a bit, then added 2 cups of raisins and
finished kneading until the raisins were uniformly distributed in the
dough.
I then followed the recipe as far as mixing, kneading gently, fermenting
for 1 hour and then putting the whole thing in the refrigerator over
night. This was a sticky dough.
Next day,
Let the dough warm up a bit, shape into two 2-pound loaves, let rise for
1 1/2 - 2 hours, and bake.
Heat the oven to 375F and make provision for steam. I didn't bake on
stones. I put the loaves on a baking sheet with parchment paper on it.
Use the egg yolk glaze twice, once an hour before baking and again right
before baking. (1 egg yolk whisked with 3 Tablespoons milk)
Bake to an internal temp of 190-200F. You can leave the bread in the
cooling oven for 5-10 minutes to thicken the crust. I didn't and
probably should have, but I was pressed for time. As it was, she
boarded the plane with still warm bread.
Comments:
This bread doesn't get as dark as I would normally expect, probably
because the raisins don't get to bleed and color the dough.
The taste is still the intense flavor of the original, maybe because the
rye sour was so intense and was boosted by what amounted to an overnight
biga incorporated into the rye sour.
The crust is pretty good, but not as tough/chewy as the original.
Leaving in the cooling oven might have cured this.
The bread doesn't flatten out as much as it usually does, probably
because the dough is a bit drier and the raisins soak up some of the
water.
