Thursday, December 31, 2009

polish rye (poolish) bread

I have made several test runs of this bread and decided it is pretty awesome (5/5 stars) in all forms including the original.

Presented here is my modifications and notes.

I am still playing with this one and will either post new when truly interesting changes happen, or comments when little things don't quite make it to "unique"

MMMMM----- Recipe via Meal-Master (tm)

Title: polish poolish rye buttermilk bread
Yields: 36 slices
Cooktime: 35 minutes
Preparation Time: 1/2 day
Categories: WAB, bread

1 pkt yeast, active, dry
1 ts sugar, brown
2 c water, warm
4 c flour, rye, dark

1 pkt yeast, active, dry
1 c buttermilk, room temperature
1 ts baking soda
1 tb salt
8 c flour, bread
1 tb caraway seed (optional)

Poolish (made yesterday)

* Dissolve yeast, sugar in water let stand until creamy.

* Stir in rye flour until smooth

* Let stand covered, over night.


* Dissolve the yeast in the buttermilk.

* Add the poolish, the baking soda, the salt, 4 cups of the bread flour and stir to combine.

* Add the remaining 4 cups of bread flour, 1/2 cup at a time, stirring well after each addition (you may not need to add all of the flour, you may need more).

* When the dough has become a smooth and coherent mass, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

* Sprinkle the caraway seeds on the dough and knead them in until they are evenly distributed throughout the dough.

* Lightly oil a large mixing bowl. Place the dough in the bowl and turn to coat with the oil.

* Cover with a damp cloth and let rise in a warm place for about 1 hour or until the volume has doubled.

* Preheat oven to 350 degrees F (175 degrees C).

* Turn the dough onto a lightly floured surface, break into the number of pieces you desire loafs.

* Form each piece into a loaf and place on a parchment paper lined baking tray with ample room double in size.

* Cover and let rise until nearly doubled, about 1 hour.

* Bake at 350 degrees F (175 degrees C) for about 35 minutes or until the bottom of the loaves sound hollow when tapped.

Rating: 5/5 stars

Source: my head with influences from all recipes listed in the notes below

Prep time includes at least 8 hours resting the poolish, 2 hours proofing the bread, and all mixing.

Originally I am suspecting that the poolish was kept from the previous day's bread "old dough method" rather than specifically made from the rye flour the day before, but I could be wrong.

original was for 3 loafs, now is for two boule shaped loafs or hoagie rolls etc.

This bread is possible on any mixer that has at least 12C "flour power" though it give it a workout. I would not recommend lower ratings (mostly because there is 12c flour)


* hoagie buns (bonus)

* 4 tb dill seeds instead of caraway seeds (prefer dill, maybe even more)

* baked in roaster-oven (18qt slow cooker/roaster-oven sold in many appliance stores and shopping clubs)


* split ingredients into poolish and bread

* traded sugar for brown sugar (interesting change in flavor)

* played with cook times (longer and lower has some advantages in loaf pans, higher and shorter has advantages for hoagies or boules)

* traded loaf pans for free-form loaf and played with the flour a bit. Seems fine as originally stated. Some additional flour can make the bread a bit crustier.

* AP flour = generally most preferred. Pastry flour (low gluten) makes a bit denser bread. Bread flour (medium-high gluten) if my most preferred. Adding 2 tb vital gluten to bread flour is even better... awesome crust, not quite so dense

* started process of fixing for mixer since I cant mix by hand any longer.


* original


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