Prompt: June - Sword Swallower
Bonus Points: Engineering
Project Name: Rye and cucumber pickle juice bread
Project Link: NA
Brief Description: I love baking, and one of my greatest passions is baking bread. I was a baking/patisserie student a few years ago, but now am working as a breakfast chef and I am really not baking nearly enough. I am finally in a house with a suitable kitchen where I can pleasure bake as much as my heart desires. This recipe is from a book gifted to me by my boyfriend called the Handmade Loaf by Dan Lepard, it is a truly brilliant book and I look forward to trying more of the recipes from it.
This project falls under the sword swallower category for a few different reasons. Dan Lepard instructs you to knead the dough in brief ten second bursts, with ten minute rests between on an oiled surface. I am used to giving my bread a long knead on a floured surface, and I was unsure how his method would turn out - success! And much easier on the arm muscles! Rye is a very difficult flour to work with due to it's incredibly low gluten content, I have only worked with it once or twice before, and that was when I was studying several years ago!! I was nervous the loaves wouldn't turn out well, but they were delicious! Also! I have to use a super sharp blade to slash the loaves, or else the crust would just tear and not have that lovely sharp line!
Next time I bake this I think I will turn them into rueben sandwiches, the rye and pickle are just screaming out for it!
300g bread flour
200g rye flour
10g fresh dill, finally chopped
5g instant yeast
cucumber pickle juice 350g
Preheat oven to 200'C, spread rye flour over a baking tray and bake for about 15 minutes until a light tan colour.
Allow to cool, then mix both flours and salt.
Combine yeast, pickle juice and dill, then combine wet and dry mixes with your hands until roughly combined.
Cover bowl, rest for ten minutes.
Tip onto a lightly oiled bench, knead for ten seconds. Cover. Rest ten minutes. Repeat twice.
Sit in a warm draft free area for an hour and a half. Shape the dough in to one or two rounds or batons, cover, and let prove for a further hour, or until doubled in size.
Preheat the oven to 210'C, slash loaves and bake until golden brown and the base sounds hollow when tapped. Mine took around 25 minutes.
Serve with lashings of butter, cheese, and the left over pickles!