Wednesday, December 23, 2009

Grandma's Bread #14

Same old recipe, with a twist: I'm making 4 loaves for the holidays, so I decided to increase the recipe accuracy by weighing my otherwise normal volumetric measurements.

Here's what I have so far:

Makes 4 loaves

586g water (2-1/2 cups)
940g buttermilk (4 cups)
295g rye flour (2-2/3 cups of Arrowhead Mills rye flour)

820g bread flour (6-1/4 cups) (I weighed 6.25 cups 3 times, and came up with 810, 820, and 870g!)
52g table salt (7-1/4 tsp) - REMEASURE THIS I DON'T THINK THIS IS RIGHT!
11.6g* active dry yeast (4 tsp)
340g* honey (1 c)

* these two weights were calculated based on weight estimates found on the internet, i.e., 340g per cup of honey, 2.9g per tsp of active dry yeast.

Recipe: exactly like #11, with the following notes:
  • 1st rise: 2 hours at room temp
  • Retardation: 8 hours in fridge
  • Final rise: 2 hours at room temp
  • Bake at 450F for 40 minutes

  • All loaves turned out close to the same: texture and crust very similar to #11
  • Soft, flavorful, good balance of savory, sour and sweet.
  • One on the right-most side of the oven seemed to rise the most, whereas the one on the left-most side got a tiny bit burned on the bottom and one of the sides at 40 minutes.

  • Check the loaves on the sides carefully for burning at 30 minutes or so; if so, move the loaves around.
  • Cooling in the pan for 10 minutes is a good idea! Then cool fully on racks.

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