Rye & Caraway Bread

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Rye & Caraway Bread

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Having a bit of a caraway thing at the moment! Getting carried away with caraway. Carrryaway! I really liked how this loaf turned out, and I think the results are all down to the extended autolyse (letting the flour and water sit untouched for several hours).

Ingredients

300g wholemeal rye flour

200g white flour

7g yeast

5g salt

360g water

Instructions

In a large bowl, mix together all the flour and water. Cover with cling film and leave in the fridge for 10 hours. That’s it! I did this in the morning before work, so it’s ready when I get back. It takes two mins to sort out in the morning. If your time schedule isn’t quite the same, the same effect could be achieved by following the same steps above except storing the mixture and letting it ‘autolyse’ at room temperature on the kitchen counter for 3 hours instead of 8.This can also be done overnight in the fridge, if that works with your time schedule better. This long autolyse really changes the feel of the dough and makes it much easier to work with. Try doing it without the autolyse (basically just a rest period!) and see what happens!!

If you’ve gone for the longer autolyse in the fridge, first take the autolyse mixture out of the fridge and let it come to room temperature (about an hour). If you haven’t done a long autolyse you can get started straight away.

Add the yeast and salt and then mix and knead to properly distribute it. The dough should be easy to handle but should also be tacky to feel.

Knead the dough until it becomes smooth. Give it a few stretches and folds. Then place it in a bowl and cover until it is risen and puffy and over double its size.

Once risen, tip out on to the kitchen surface – shape the dough by  performing a few stretch and folds, then creating a ball shape and creating a smooth, taught skin over one side of the dough. This side of the dough will go face down into the banneton – becoming the top of the dough when turned out after the second prove. Ensure the banneton is well floured before putting the dough in!

Cover the dough loosely with lightly oiled cling film. Leave to rise until about doubled in size.

Meanwhile, whilst the dough is rising, pre heat the oven to 250C, and keep the dutch oven in the oven in order to get it really hot.

When the dough has fully risen, carefully take the dutch oven out and place it somewhere heat proof (super important!! And protect your hands!!)

Take the lid off the dutch oven. Quickly and carefully (don’t get any fingers burnt) tip the banneton holding the dough out in to the dutch oven. Then, still working quickly, using a sharp blade or lame (I use a razer blade) score the top of the dough into desired pattern, then replace the lid.

Quickly pick up the dutch oven and place it in the oven. Bake for 20 minutes, then remove the lid, turn down the temperature to 220C and bake for a further 30-35 minutes. It should spring up and rise in the oven during those first 20 minutes with the lid on, and then brown after the lid has been taken off.

When baked (best way to check is by getting the internal temperature which should be 98C) let the bread cool fully before slicing and eating.

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