Monday, October 17, 2011

Bohemian Rye

It really hasn't been until resent history that baking ovens could be found in every home. In fact the village oven can still be found throughout the Middle East and North Africa. For centuries the village oven was fired every other day and women would come from outlying hamlets bringing their baskets of dough ready to rise on the hearth. Gypsies and vagabonds would join the townswomen bringing news from afar. Baking was a festive, social event. This rustic loaf has its roots in ancestry such as this!

Bohemian Rye

Day 1 ~ Preferment
1 cup Rye Starter
1 cup luke warm water
1 cup bread flour
1 cup freshly ground rye

Combine and ferment at room temperature overnight

Day 2 ~ Final Dough
Proof Yeast ~ add 2 teaspoons of instant yeast and 1 teaspoon of sugar to 1 1/2 cups lukewarm water
     2 cups  freshly ground Rye
     2 cups  bread flour
     2 Tablespoons brown sugar
     2 Tablespoons oil 
     1 Tablespoon salt
     1 Tablespoon caraway seeds
     Preferment from Day 1
Knead for about 7 minutes adding more bread flour as needed to achieve a light elastic dough that is not too sticky.
Rise 1 hour or until dough has doubled in size
Divide into three round loaves, proof in basket about 30-40 min
Turn basket onto a cornmeal dusted baking sheet
Bake at 375F for 35 min.

No comments: