Tuesday, December 29, 2009

Grandma's Bread #17

Adjusting the formulations again; I estimate this hydration around 77%.

Bread flour 100.00% 427g
Rye flour 25.00% 107g

Buttermilk 30.00% 160g
Water 50.00% 267g
Honey 15.00% 80g
Salt 2.00% 11g
Yeast 1.50% 8g


  1. Heat water & buttermilk to 80-100 degrees.
  2. In mixer bowl, add buttermilk mixture. Stir in honey, then stir in yeast. Let sit for 5 minutes.
  3. Whisk flours together in separate bowl.
  4. Add to mixer bowl, knead with hook on #2 for 2 minutes, let rest for 20min.
  5. Add salt. Knead with hook on #2 for 7 minutes.
  6. Shape on floured board, put into oiled bowl, covered, for 2.5 hours.
  7. Knock down, letter fold 2x, shape into loaf, put into greased & floured loaf pan.
  8. Into fridge at 230pm, out at 530pm.
  9. Rise for 1 hour
  10. Add 2/3 cup hot water.
  11. Bake at 450F for 10 minutes, then at 400 for 30 minutes.
  1. When it came out after 1st rise from oiled bowl, it was soft like pizza dough, and had doubled in size. Very easy to handle, very soft but not really sticky, minimum flour recipe.
  2. At 530pm when it came out, it was doubled in size again, in the pan. So probably too much yeast.
  3. After a 1 hour rise, it was falling over the sides.
  4. Could've stayed in the oven another 5 minutes.
  • Great browning
  • Nice thin, crispy/crackery somewhat shattery crust
  • Super light, airy texture, like store-bought sandwich bread, with a tiny chew/pull. More "spongy" than regular sandwich bread (doesn't compress as much)
  • No yeasty taste despite super-fast rise
  • Not sour, not sweet.
  • Overall doesn't taste like Grandma's bread, but is a rye variation

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