Yes you see it right, it is a real sourdough rye/multigrain boule, baked in a silly Force 10 stove. It took us 10 years to get to this point. Here are the crucial points:
1. You need a good sourdough starter. We have been trying without success until Michele aboard Reach gave us a cup of good San Francisco
2. Making the dough, it never really started rising, resulting in very compact bread (that others still called acceptable or even good, but we are spoiled I guess). This all changed when we bought a Zojirushi bread maker which can also be used just to knead and rise the dough before transferring to a regular oven
3. Except for feeding the sourdough starter, use beer
instead of water
(if needed at all). For Rye or whole wheat breads, we use Guinness beer
(see my other post with recipe here: Final version: Jedi's whole wheat & rye bread recipe
4. Do not use a loaf pan for these fancy breads. Officially it should be baked on a stone, but we cheat with a cheap
silicone matt (see picture below)
5. Finding ingredients like rye flour can be a daunting task. It is very hard but not impossible to find here in Panama
, so we buy a lot when we find it. To keep it good, we pack each bag in a separate ziplock bag and then freeze it for 2 weeks. After that, we move it to the regular storage
box, making sure the ziplock stays closed. When opening, never open the bags where they are glued, but make a slit with a knife instead (these are weevil protection measures)
Here is the loaf just before it went into the oven
. The cookie sheet is that of a 3-burner Force-10 stove to get an idea of the size. The silicone matt underneath the loaf is sold in many places incl. Amazon.com where we got it. It's much lighter than a stone
The recipe is below the picture:
We started the night before with 1 cup of sourdough started from the fridge. Add one cup of water
and two cups of white flour to feed the sourdough (our's is named Leia). Mix well into a big bowl and keep covered at room temperature (can be tropical but shaded) overnight.
Next morning, stir the contents of the bowl well and take one cup out to be put back in the fridge for next time. A good sourdough can be kept in the fridge without feeding for up to a month!
Transfer the rest into the pan of the breadmaker. Add:
- 1 Tblsp olive oil
- 2 cups rye flower
- 1 cup whole wheat flower
- 1 tsp salt
- 1 Tblsp sugar
- 1 tsp instant coffee
- 1 tsp real cocoa
- 1 tsp caraway seeds
- 1 tsp (dried) yeast
Set the machine to no-preheat and the quick-dough program. When it starts kneading, add white flower if the dough is too thin, keep adding until it doesn't smear over the bottom of the pan anymore. When the machine beeps for adding extra ingredients, check consistence and add more flour if too thin. Remember how much you add for next time, but this will change with climate so keep an eye on it.
When the quick dough program has finished, sprinkle white flour on the clean galley
counter and dump dough on top. Find the paddle(s) of the machine if they came out. Put silicone matt on cooky sheet and sprinkle that with some flour too. Sprinkle flour on top of dough and start folding it again and again, adding flour if too sticky, until you can form the "boule" (That's why bakeries in France
are called boulangeries). Google
how to form it but basically you turn it into a ball and turn that inside out, like a face lift
Put the boule on the silicone matt and sprinkle some flour again. Place the cleaned bowl over the boule and let rise 15-20 minutes while the oven preheats at 200C.
Now remove the bowl and use scissors to cut a pattern in the top. Look at Google images
for inspiration. Transfer into oven and bake for 45 minutes.