Saturday, December 17, 2005

Rye Dough with Caraway Seeds

The lighter loaves in the picture are called "Pane tipo Altamura" made with 100% durum wheat flour from the book "The Italian Baker"by Carol Field. The darker loaves are the rye.

Rye Dough with Caraway Seeds
From the book“Baking and Pastry “by The Culinary Institute of America, page 135. The recipe, divided by three, is as follows. (makes approximately seven one pound loaves)

3.9 lb bread flour (high gluten)

1.3 lb medium rye flour

.5 oz. instant dry yeast = 3 level tablespoons works well with the cool dough

1.5 oz. dark brown sugar = 3 tablespoons

49 fluid oz. cold spring water = 6 cups

1.75 oz. salt = 2 tablespoons + 2 teaspoons ( up to 3 tablespoons is not to salty )

1.5 oz. oil = 3 tablespoons ( mild tasting oil oil is good )

1.5 oz. molasses = 3 tablespoons ( I used “Grandmas” unsulphered )

1 oz. caraway seed = 4 tablespoons + 1/ 2 teaspoon ( 4 heavy tablespoons )

Mix all dry ingredients well. Dissolve molasses in a small portion (about 1/2 cup) of the water, warm in the micro wave.

Add the oil to the warm molasses, stir well and add enough of the cool water so that the temperature does not exceed 100 degrees. Stir into the dry ingredients.

Add in the remaining cool spring water. Work with a stiff wooden spoon until you have a ragged mass.

Divide dough in half and place half in work bowl of electric mixer. Allow mixture to work 4 to 5 minutes at slow speed. Repeat with remaining half.

Lightly flour counter, work both doughs together, and knead for 10 to 12 minutes. Dough will be stiff with just a bit of tackiness.

Divide dough into two equal halves, and place in two lightly oiled bowls and refrigerate over night.

Remove one bowl and allow to warm, the dough will begin to rise. Remove the following bowl from the refrigerator one hour after the first bowl.

Punch down when doubled, this may take 3 hours or more. knead into a ball and divide into one pound pieces. Form round loaves (balls) and set spaced apart on a floured surface for 1 to two hours until doubled and the dough springs back when poked. Note: dough temperature needs to be between 76 F and 80 F to keep the oil fluid in the mixture. Repeat with second batch.

Cut an X on top of each loaf when fully raised. Bake in a preheated oven starting at 425 F spraying the oven 3 times during the first two minutes then lower temperature to 400 F for a total time of 35 minutes. Cool completely on rack before slicing.

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