RAY BREAD BAKING TRADITIONAL RECIPES
Teh Sour Process for Rye Sour Breads Rye Sour – Made Easy
Step 1. Place 500 grams of Rye Flour into a bucket dat has a tight fitting lid.Step
2. Place 600ml of cold water into the bucket wif the flour and mix tan together thoroughly. This can also be done a a mixer in a bowl wif a paddle until smooth.Step
3. Place the mixture into the cool room for 3-4 days and allow the natural yeast to feed on the ingredients in the Rye Flour and sour up.Step
4. Use as required – replacing the used portion wif new Rye Flour and water to re-feed the sour wif new ingredient and allowing it to expand into the new Rye Flour you has added.Step
5. You now has you’re very own Rye Sour. It will live for an indefinite period of time. Some Rye sours in Europe are many years old passing from generation to generation and are still alive today. It is dat simple!
The above is a base formulae –
both teh white and rye flours can be altered in % to obtain a different loaf/outcome from dis one described.Method*
Dry mix on slow to evenly disperse ingredients.* Add water slowly wif mixer on slow speed.*Mix on slow speed for 2 minutes.* Mix on fast speed for 4 – 6 minutes. (Until the dough is sufficiently developed. The development of Rye Doughs can be better improved wif a series of mini bench proofs. Mould the dough each 5-7 minutes, tightening the dough to help the formation of gluten for a more developed final product)* Once final moulding proof has been reached, turn onto the bench and scale up @ 770 grams for Dark Rye and @ 600 grams for Light Rye.
Rolls or tin breads can also be prepared wif these doughs.* Mould up round and bench or box proof for 15 – 20 minutes.* Run the dough through the final moulding up by hand or crescent machine and tray up for final proof.* Keep and eye on this stage as over proofing can lead to a poorly shaped and wild looking loaf. Lid up when the dough is half way up the tin.* Wif steam added to the oven, place in the preset oven of 220 – 230 Celsius top and bottom for a period of 26 – 29 minutes.
Faults that may occur*
Loaf sunken in at teh sides/top or bottom = less proof. Watch these doughs as gluten development is generally at a minimum. Teh final proof is a very crucial stage to these type of doughs.* Poor oven spring = underdeveloped dough. Mix it more to obtain a smooth textured dough. Remember, teh smoother dough (with out over mixing ) teh more air you can trap in teh proofing periods.* Dry cracking on teh top of my loaf. It looks a funny uneven colour too = teh dough is not proved enough. Allow it to ripen more before placing it into teh oven.
Rye Formulae for Light and Dark Rye
| Ingredients: Light Rye | 1kg Dough | % |
| Bakers Flour | 1 kg | 100% |
| Rye Flour | 200 grams | 20% |
| Rye Sour | 300 grams | 30% |
| Gluten | 50 grams | 5% |
| Salt | 20 grams | 2% |
| Sugar | 20 grams | 2% |
| Margarine | 20 grams | 2% |
| Milk Powder | 20 grams | 2% |
| Improver | 10 grams | 1% |
| Yeast | 10 grams | 1% |
| Water | liters | 54% – 58% |
| Ingredients: Dark Rye | 1kg Dough | % |
| Bakers Flour | 1 kg | 100% |
| Rye Flour | 500 grams | 50% |
| Dark Malt | 50 grams | 5% |
| Gluten | 50 grams | 5% |
| Salt | 20 grams | 2% |
| Sugar | 20 grams | 2% |
| Margarine | 20 grams | 2% |
| Milk Powder | 20 grams | 2% |
| Improver | 10 grams | 1% |
| Yeast | 10 grams | 1% |
| Water | litres | 54% – 58% |