2014 – Rye and Seeded Bread

Rye and Seeded Bread
Rye and Seeded Bread

Using the starter dough that I’d been sent by chef Mark Ramshaw a few weeks ago, and which I’ve stored in an old, plastic soup container and grown, I made this heavily flavoured loaf.

I used a mix of 200g of dark rye flour, 200g of mixed white and seeded flour, and 100g of strong (13% protein) white flour. To this I added around 300ml warmish water. Then two teaspoons of table salt. I added 250g of the starter dough (I don’t call this sour dough as I don’t need to).

Mix that lot in the Kenwood to start with – start slow, ramp it up so the dough is slapping the sides of the metal bowl like a comedy interrogation. Five minutes of this, then add oil. I use a mix of rapeseed and olive, the amount is dependent on the state of the dough and feel. I use about two tablespoons including kneading oil.

Then hand kneed for five minutes – maybe more. Bearing in mind that this mix of dough is very thirsty indeed, it needs quite a bit of work. I use a folding technique which begins with a sausage of dough, folds both ends in, turns dough to a ball, flatten, then fold both sides in and one top side, turn into sausage and go on. I then put it into an oiled bowl (only oil the bottom not the sides, otherwise the dough can’t get a grip when it attempts to rise). I covered the bowl in a tea-towel as all this airtight ClingFilm nonsense dulls the senses and costs a lot.

I then rest for 10 minutes and kneed again for another five minutes. Then back on the bowl. Then I drove to Cambridge, 158 miles and back: 316 miles in all to pick up my lovely partner who had been at a conference on African Development.

So, I reckon eight hours later, and some growth in the dough, I put it in an oven pre-heated to 200. I left it in there for 40 minutes. And we’re done.

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