Been there a few times while experimenting with rye breads. Speaking of:
A path I've long hoped to travel down and finally just threw down the gauntlet this morning. I want to make a high-density rye sourdough bread that can be used to make seasoned chips. Think the rye chips in Gardettos that are so good they had to start selling them separately, just seasoned more to my tastes than those.
Step 1 is to figure out a "quick" rye bread recipe that makes a dense and flavorful loaf. Now, quick is the antithesis of both rye and sourdough, but I've got a recipe where the majority of its rise time is for "the sponge", which is essentially just a really large batch of sourdough starter that you let sit by itself for twenty four hours. So, I have massive piles of starter sitting there already, why waste twenty four hours on that? So, I took the knowledge I've gained over the last few weeks and set out to create my own recipe for fast-rise sourdough rye.
A mix of equal parts boiling water and rye flour, with an addition of approximately a quarter of those amounts of high gluten flour for structure was mixed with an equal part rye starter, a portion of caraway seeds, sesame seeds and dried rosemary, with just a touch of agave syrup. I let that sit for a half hour, then wet my hands and stretched and folded the dough carefully on top of itself six times, turning a quarter turn each time, then rolled it over onto its seams to let it sit for another half hour. Into the cast iron dutch oven it went for twenty-five minutes. Pull the cover and give it another twenty. Then onto the cooling rack.
ryeloaf.jpg
I cut into it before it cooled, which is another huge no-no with sourdough, but fuck it, I've long discovered most rules with baking are loose guidelines meant to be trampled over eagerly once you get your feet wet. It's crunchy on the outside, moist and soft on the inside, and one of the most flavorful breads I've ever tasted.
The coworkers were given samples and the pronouncement is perfection.
Tomorrow it gets thin-sliced into chip-width wafer, dredged in chili-oil/olive oil blend, then seasoned with garlic, salt, some homemade spice powder, then baked to golden crisp perfection. Then I'll make a nice cool dip to balance the heat. Then nom.
You do not have the required permissions to view the files attached to this post.
