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Sunday, 4 August 2013

"Local Breads" - Dark Silesian Rye (Chelba)

Despite it's name, this bread isn't all that dark or rye-y!  It definitely has more rye flour in it than the light version preceding it, but still . . .

100% rye starter fed as follows - 50g rye starter + 100g rye flour + 100g water, mixed together and left to ferment at RT for at least 12 hours.

Note: The rye flour used for this bread is all fine grade.

My scales were on the blink when I went to make this bread, so sadly I had to make all my measurements but the cup, which was less than ideal, but worked out just fine.  It made me pay attention to how the dough felt, which was a good thing.

I used all but about 1/4c of my rye starter (200g), added in 1.5c (300g) tepid water and then mushed my starter into the water.  2.25c (350g) bread flour, 1c (150g) rye flour and 2 tsp salt.  Combined this altogether and let autolyse for about 1/2hr, then did my usual 10 kneads 3 times over 1/2-3/4hr (on an oiled bench).  It then fermented in an oiled bowl for 2.25hrs at RT.

I was supposed to shape it into a round, but instead used my long banneton, as had decided to cut it in half and give it to a couple of my staff at work.  So shaped into a round first, then let rest, the shaped into a long baton and placed in my banneton that had been lightly coated with rye flour.  The banneton was them put inside a plastic bag and popped in the fridge (as I had plans for the early evening and wouldn't be home in time to bake it had I left it at RT).
Shaped and ready to proof

So the loaf proofed in the fridge for about3.5hrs then at RT for another hour before baking at 210C for 50mins.  As per the light Silesian rye, I was supposed to scatter this with caraway seeds prior to baking, then brush with water after baking, but I did neither of these.  I did however slash the loaf 5x horizontally prior to baking.

 Baked loaf
I didn't get to taste this loaf as gave both halves away, but  both staff members did comment on how nice it was.  Who knows . . . . maybe they were just being polite?!  To be honest, I'm sure it was a perfectly nice loaf, maybe I'll make it again another day to try myself.

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