#21  
Old 09-17-2012, 01:09 PM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
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Default Re: Sourdough Boules with Rye

That looks really good Chris! Bravo!

WRT particle size I wouldn't worry too much. I have bought coarse rye that was closer to shredded than particles and it made for a wondrously rustic loaf.

That looks really fine!
Jay
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  #22  
Old 09-17-2012, 01:38 PM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
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Default Re: Sourdough Boules with Rye

Thanks Jay!

Sometimes it all comes together just right, sometimes not and sometimes you fall into it and it works out. I keep working to get more "seat of the pants" intuition so that more often than not it all comes together just right.

:-)


Chris
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  #23  
Old 09-30-2012, 02:09 PM
Il Pizzaiolo
 
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Default Re: Sourdough Boules with Rye

Todays batch is 4 700g loaves. What's different with todays loaves is that the whole wheat was milled, as needed. Attached are 5 photos, 2 of bread, and 3 others showing my hawo mill, the Prarie Gold bag that contained the whole grain before repacking and storing, my flour shaker, labled as sugar, and my lame. The bread is a bit lighter that I perfer, but this was intentional because of the difference of how freshly milled grain handles , sucks up, water. Rather than pushing the hydration up in this batch I chose to work with my normal hydration and see where the loaves end up after baking and cooling.

Chris
Attached Thumbnails
Sourdough Boules with Rye-first-2-loaves.jpg   Sourdough Boules with Rye-close-up.jpg   Sourdough Boules with Rye-hawo-mill.jpg   Sourdough Boules with Rye-shaker.jpg   Sourdough Boules with Rye-lame.jpg  

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  #24  
Old 09-30-2012, 03:03 PM
Il Pizzaiolo
 
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Default Re: Sourdough Boules with Rye

And the second batch out.

Chris

PS and Crumb.
Attached Thumbnails
Sourdough Boules with Rye-2nd-loaves.jpg   Sourdough Boules with Rye-2nd-crust.jpg   Sourdough Boules with Rye-crumb.jpg  

Last edited by SCChris; 09-30-2012 at 06:06 PM.
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  #25  
Old 09-30-2012, 07:50 PM
Apprentice
 
Join Date: Sep 2010
Location: Mesa, AZ
Posts: 235
Default Re: Sourdough Boules with Rye

Those are some nice looking loaves, Chris. What was your hydration? Also, about how much flour do you put in your brotforms? You have a very nice spiral.
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  #26  
Old 10-01-2012, 08:36 AM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
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Default Re: Sourdough Boules with Rye

I'm right at 75% hydration and given the feel of the dough, going to 85% would have felt more familiar. Normally I run my dough at 80% and I know the 15% fresh milled grains pulled more moisture than store bought flour. The lower, apparent, hydration made the release from the brotform cleaner but to answer your question about the amount of flour. Lately I've been lightly spraying the form with oil, covering the surface with rice flour and lightly tapping out the excess. The light vegetable oil spray allows the flour to cling and release the dough and wipe clean later. I don't think the spray is needed every time every 3rd time would be fine and maybe the best way to think about it is when the form becomes a bit tougher to clean up, then a light coating of spray oil before flouring makes sense.


Chris
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  #27  
Old 10-01-2012, 01:13 PM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
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Default Re: Sourdough Boules with Rye

Outstanding loaves, Chris! Just about perfect! Yea, you could get a more open crumb with higher hydration but the crust color and variation (three tones of brown/gold) are just about perfect! Bravo!

Jay
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  #28  
Old 10-01-2012, 04:18 PM
Il Pizzaiolo
 
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Default Re: Sourdough Boules with Rye

Thank you Jay, I'm very pleased with the outcome. It may be time for a large WFO bake. I've been looking for low cost proofing baskets, by my estimate I'll need 10 to 12 total.

:-)

Chris
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  #29  
Old 10-01-2012, 05:26 PM
Laborer
 
Join Date: Oct 2010
Location: Ohio
Posts: 98
Default Re: Sourdough Boules with Rye

Quote:
Originally Posted by SCChris View Post
Thank you Jay, I'm very pleased with the outcome. It may be time for a large WFO bake. I've been looking for low cost proofing baskets, by my estimate I'll need 10 to 12 total.

:-)

Chris
The Lucky Clover Trading Co.

This is where I got mine. Pretty reasonable.

Nice looking boules, by the way.
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  #30  
Old 10-01-2012, 05:49 PM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
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Default Re: Sourdough Boules with Rye

Thanks Polo!

Chris
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