After a couple of days at the Oven Recovery center, it seemed most appropriate to bake a loaf of bread to test the oven to the max and see how it holds up when under 'duress'.
The bread baking was a 3 day exercise, from converting my white sour base to rye sour base and then feeding it so that it could be active for service. Rye sour has a texture quite different from the usual white sour, mainly because of its short gluten strands.
Together with a soaker made of mostly ground flaxseeds and rye, this bread could be considered artisan, cliché though it sounds. Such bread which costs up to slightly less than $10 in a specialty store could be had for a tiny fraction , discounting the time spent nurturing the sour starter and so-on.
And because it was conceived in a lengthy period, I was partial towards it that even the signature sour from the rye seemed like a personal accomplishment.
Makes one loaf.
150g Tepid water
100g Ground flaxseed
20g Sesame seeds, lightly toasted
Final dough :
All of the above grain soaker
90g warm water
2g malt syrup
150g bread flour
100g rye flour
3g instant yeast
8g sea salt ( sea flakes would be better )
2 cups Toasted sesame seeds
Day 1 :
Bring rye or white sour to room temperature overnight.
Day 2 :
Convert white sour to rye sour, see ratio here. Ignore this step if you already have rye sour.
Feed rye sour, 35g rye sour + 100g rye flour + 100g warm water. Mix well and leave overnight.
Prepare soaker by mixing ingredients under 'grain soaker ' together. Leave overnight for liquid to be fully absorbed.
Day 3 :
Combine soaker, rye sour, water,syrup and mix to combine.
Add bread and rye flour, yeast and salt. Mix well. Add these to wet sour mixture. Knead for 5-7 minutes at low speed. The dough will be wet and tacky with partial gluten formation.
Transfer dough to oiled bowl, cover and let ferment for about 45-60 minutes. Dough is ready when it springs back halfway when gently touched.
Prepare a clean towel.
Meanwhile, shape dough to a longish round. Moisten dough with mist spray and then roll dough on sesame seeds .
Transferred dough to the towel.
Let dough rise again , 60 minutes.
Place a shallow tray of water under a baking rack in the oven. Preheat oven to maximum temperature.
Place dough on a baking tray, removing the towel.
Score the loaf with a very sharp razor at 45 degree angle, making 1/2 inch cut lengthwise. Mist dough again.
Bake at 230 C for 30 minutes. Remove and cool well before serving.