Vanilla Porter Rye Bread
Feb. 25th, 2018 07:58 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaThe best thing about this loaf is that it’s relatively easy to throw together, and the results are killer. Top it with slices of radish and a sprinkling of salt for an afternoon snack. It’s perfect as sandwich bread But its greatest iteration, perhaps, is toast: golden, with a little bit of give in the center.
The final dough is quite sticky—a good sign of things to come. A highly-hydrated or “wet” dough is likely to have a crisp outer crust later, especially if baked at a nice, high temperature. But the dough will also continue to gain structure during its first rise, so it will already feel less tacky when you go to shape it. I shaped the dough into a simple loaf by baking it in a 9x5 pan. Baking the loaf at 400°F helps ensure a nice, towering spring, plus excellent browning.
An extra step (one that can be skipped, but produces even better results when used) by throwing about 2 cups of ice cubes onto a baking sheet and placing it in the base of the oven right when the bread is put in. In the heat, these ice cubes melt, producing steam—something the fancy ovens in bread shops have. This steam produces an even crispier outer crust
Vanilla Porter Rye Bread
https://food52.com/recipes/70950-vanilla-porter-rye-bread
Makes one 9 x 5 loaf
Sponge
1/4 cup (26 g) medium rye flour
1/4 cup (30 g) bread flour
1 1/2 teaspoons (5 g) instant dry yeast
1/2 cup (118 g) warm water
Dough
1 1/2 cups (155 g) medium rye flour
3 1/2 cups (420 g) bread flour
1/4 cup (35 g) dry milk
1 tablespoon (12 g) granulated sugar
1 1/2 teaspoons (6 g) fine sea salt
12 ounces (340 g) Breckenridge Vanilla Porter (not cold)
2 tablespoons (28 g) unsalted butter, at room temperature
Directions
1.Make the sponge: in the bowl of an electric mixer, stir the rye flour, bread flour, yeast, and water to combine. Cover, and let sit for 30 minutes.
2. Make the dough: add the remaining ingredients to the mixer bowl and attach the dough hook to the mixer.
3. Mix the dough on low speed for 3 minutes, then on medium speed for 4 minutes more. The dough will be relatively sticky.
4. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise for 1 hour.
5. Turn the dough out onto a lightly floured work surface, and pat it into a thick rectangular shape.
Working from the end farthest from you towards yourself, begin to fold the dough over itself and press firmly with your fingertips to seal. Repeat this movement until you’ve formed a loaf shape.
6. Lightly grease a 9x5 inch loaf pan, and transfer the shaped dough to the pan. Cover the dough with greased plastic wrap and let rise until it reaches the upper lip of the loaf pan, 1 hour – 1 hour 15 minutes.
7. Towards the end of rise time, preheat the oven to 400°F. Use scissors or a razor blade to cut a few vents in the top of the bread, then transfer the loaf to the oven on the middle shelf.
8. Optional extra step: place a baking sheet with about 2 cups of ice cubes in the base of the oven. This produces steam which makes a crispier crust, but can be skipped.
9. Bake until the loaf is very golden brown and has an internal temperature of 195°F. Let cool for 10 minutes in the pan, then unmold and cool completely on a wire rack.
The final dough is quite sticky—a good sign of things to come. A highly-hydrated or “wet” dough is likely to have a crisp outer crust later, especially if baked at a nice, high temperature. But the dough will also continue to gain structure during its first rise, so it will already feel less tacky when you go to shape it. I shaped the dough into a simple loaf by baking it in a 9x5 pan. Baking the loaf at 400°F helps ensure a nice, towering spring, plus excellent browning.
An extra step (one that can be skipped, but produces even better results when used) by throwing about 2 cups of ice cubes onto a baking sheet and placing it in the base of the oven right when the bread is put in. In the heat, these ice cubes melt, producing steam—something the fancy ovens in bread shops have. This steam produces an even crispier outer crust
Vanilla Porter Rye Bread
https://food52.com/recipes/70950-vanilla-porter-rye-bread
Makes one 9 x 5 loaf
Sponge
1/4 cup (26 g) medium rye flour
1/4 cup (30 g) bread flour
1 1/2 teaspoons (5 g) instant dry yeast
1/2 cup (118 g) warm water
Dough
1 1/2 cups (155 g) medium rye flour
3 1/2 cups (420 g) bread flour
1/4 cup (35 g) dry milk
1 tablespoon (12 g) granulated sugar
1 1/2 teaspoons (6 g) fine sea salt
12 ounces (340 g) Breckenridge Vanilla Porter (not cold)
2 tablespoons (28 g) unsalted butter, at room temperature
Directions
1.Make the sponge: in the bowl of an electric mixer, stir the rye flour, bread flour, yeast, and water to combine. Cover, and let sit for 30 minutes.
2. Make the dough: add the remaining ingredients to the mixer bowl and attach the dough hook to the mixer.
3. Mix the dough on low speed for 3 minutes, then on medium speed for 4 minutes more. The dough will be relatively sticky.
4. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise for 1 hour.
5. Turn the dough out onto a lightly floured work surface, and pat it into a thick rectangular shape.
Working from the end farthest from you towards yourself, begin to fold the dough over itself and press firmly with your fingertips to seal. Repeat this movement until you’ve formed a loaf shape.
6. Lightly grease a 9x5 inch loaf pan, and transfer the shaped dough to the pan. Cover the dough with greased plastic wrap and let rise until it reaches the upper lip of the loaf pan, 1 hour – 1 hour 15 minutes.
7. Towards the end of rise time, preheat the oven to 400°F. Use scissors or a razor blade to cut a few vents in the top of the bread, then transfer the loaf to the oven on the middle shelf.
8. Optional extra step: place a baking sheet with about 2 cups of ice cubes in the base of the oven. This produces steam which makes a crispier crust, but can be skipped.
9. Bake until the loaf is very golden brown and has an internal temperature of 195°F. Let cool for 10 minutes in the pan, then unmold and cool completely on a wire rack.
