Winter is coming and I do feel the urge to step up my baking game again. To do so I want to get a better feeling of fermentation times in relation to room temperatures by writing down the timetables for the baked loafs. This one I spiced with anise, caraway and coriander.
If you are brand new, you might want to check out the bread basics first.
Ingredients
- 600g finely grind wheat flour
- 145g wholegrain rye flour
- 5g flavor malt
- 110g rye levain
- 15g salt
- 525g water (70% hydration)
- 1tsp anise
- 1tsp caraway
- 1tsp coriander
Note: I did not grind the spices for this loaf. If you use bake malt, you have to reduce it or your dough will over ferment drastically.
Timetable
With an average temperature of 23.5 degrees in the kitchen the following timetable worked pretty nice.
- 30m autolyze
- 5m kneading
- 3h rest
- shaping
- 6h rest in the fridge
Note: the first fermentation could also be reduced to 2.5h
The taste of this loaf was pretty good. The anise was the most noticeable of the spices, though not too much, at least for people used to austrian bread. If you are only used to white bread, maybe reduce all spices for the first try. Shape wise the loaf was a bit more flat than I would liked it to be. Though this was not due to over fermentation. There were a few factors that played a role here. My new flour absorbs a bit less water than my old one so the 70% hydration did feel like 75% with my old one. In addition the 750g base flour result in a bigger loaf than I usually make. And last but not least I believe that the scores, while pretty, do reduce the loafs ability to hold its shape.
