Made with fresh milled Einkorn with no bran sifted out. The Danko Rye for the Tangzhong was also unsifted FMF. The Stardust WW and Danko rye for the main dough were sifted with a #30 drum sieve and then re-milled at the finest setting in my trusty Mockmill 200.
I hadn’t used Einkorn in a long time and forgot how flavorful it was. It mills into a very soft and powdery flour, so I didn’t feel the need to sift any bran and re-mill.
I used dehydrated onions which were rehydrated with water and added during the final mix.
This has a nice amount of rye and really made for a sticky dough.
It may have been a touch over-fermented, but overall it came out very well. You can taste the rye and the onions. The cream cheese added a little extra creaminess to the fairly open crumb.
The fresh milled flour came out to 75.61% of the total flour used in this bake.
Formula
Levain Directions
Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.
Let it sit at room temperature (I used my proofer set at 75°F) for around 5-7 hours or until the starter has almost doubled. I like to use the starter as soon as it has peaked. You can refrigerate it and use it later or the next day, but it may lose some of its strenght if not used right away.
Tangzhong Directions
Add the water to the whole rye flour in a small saucepan and cook on medium-low until the starches gelatinize and it starts to thicken. It should be like wall paste when done. Remove from the heat and cool until it’s about room temperature. You can put it in the refrigerator to speed up the process.
Main Dough Procedure
Soak the dehydrated onions in water for about 30 minutes to an hour. Drain the onions well and reserve the water to use as part of the water for the main dough. Make sure you take the temperature of your flour after milling if using FMF and adjust your water temperature used in the final dough accordingly. Depending on how much friction and heat your mixer imparts, you want to adjust your water temperature so that after mixing, your dough temperature is ideally 75° F or no more than 80° F. I prefer to aim for a target DT of 75° F and a bulk rise around 50%-55%. If I go to 80° F, I shoot for a 30%-35% rise.
Once you learn how to read your dough and look for the signs that it is properly fermented, you don’t need to be as concerned about the % rise during bulk.
Note: I use an Ankarsrum Mixer, so my mixing order is slightly different from that of a KitchenAid or other mixer. Add all the water to your mixing bowl except about 1/4. Add all the flour to the bowl and mix on low for 1 minute, until it forms a shaggy mass. Cover the mixing bowl and let it rest for 20 minutes. Next, add the levain, Tangzhong, cream cheese, and most of the remaining water (as needed), and mix on medium-low speed (about speed 4) for around 15 minutes. Let it rest for another 20-25 minutes. Now add the salt, softened dehydrated onion, and the remaining water if needed, and mix on speed 4 until you have a nicely developed, smooth dough. Don’t be afraid to mix longer if your dough feels like it needs it. I have found that upfront gluten development is key if you want a nice open crumb.
Remove the dough from the bowl and place it in a lightly oiled bowl or proofing container, and do several stretch and folds. Make sure the dough is as flat as possible in your bowl/container, and measure the dough in millimeters and take the temperature of the dough. Based on the chart from http://www.thesourdoughjourney.com, determine what % rise you need and make a note. If you have a proofer, decide what temperature you want to set it at and what rise you are aiming for.
Do a set of coil folds after 30 minutes, and a second one 30 minutes later, and then one set of stretch and folds, 30 minutes later. It’s important to build the layers of gases by doing the coil folds.
Once the dough reaches the desired bulk rise, pre-shape and let rest for 15-20 minutes. Finish shaping and place the dough in your banneton, bowl, or on a sheet pan, then cover it to keep it airtight.
When you are ready to bake, preheat your oven to 500°F an hour beforehand and prepare for steam. When ready to bake, score as desired. Prepare your oven for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone above the pan and one on the top shelf. I pour 1 cup of boiling water into the pan right after I place the dough in the oven. I then lower the oven temperature to 450°F and bake until they are nice and brown, and the internal temperature is at least 205 – 210°F.
Take the bread(s) out of the oven when done and let them (it), cool on a baker’s rack for as long as you can resist.
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