Yesterday we made cinnamon raisin bread in the bread machine (including baking). It was a double batch made with honey. Our 2 lb machine handled it but it was a big loaf. Our oven baking has been going well, even if our recipes need work. Tomorrow I think we’ll try the ILoveCooking.com videos with Patrick Ryan.
His ingredients (for 2 loaves) are:
- Flour: 800 grams (“of strong flour”)
- Water: 460 ml (460 grams)
- Salt: 10 grams
- Starter: 320 grams
Knead and Prove for 3 hours
Shape and Prove for another 3 – 3 1/2 hours (our temps are cooler)
He says bake 30-35 (I think ours need 25 but we’ll make sure by checking the internal temp, shotting for around 200 degrees (min 190).) minutes at 230 C but we are baking at 450 F which is little hotter. For our croche he says to bake for 25 minutes with the cover on and another 25 with it off. I think the pan loaves take about 45-50 minutes too. I’ll refine these temps. I think they’re also dependant on dough consistency and ingredients.
Now for the 100% Rye Sourdough
This is more difficult because it’s more pasty. He uses
- Rye Flour: 500 grams
- Salt: 10 grams
- Starter: 350 grams
- Water: 360 ml
Knead less than white flour. Don’t add extra flour. Just work it around for a couple minutes. Oil a bowl and your hands. Put it in bowl and prove for 2 1/2 hours. Take out. Shape. Dust basket heavily with flour. Put dough in basket, dust bottom and prove another 2 – 2 1/2 hours. Don’t score, let crack for 5 minutes. Bake 45-50 minutes (we’ll take temp after 35-40 minutes)
We’ve been using our bread machine to help us knead and proof dough and even bake. We have to customize the times so currently I’m using the following settings:
- Rest: 0:10
- Knead 20:00 (there is a beep 5 minutes before kneading completes for adding extra ingredients)
- Rest 1: 6 hours
- Rest 2, 3: OFF
- Bake: 45:00
- Keep Warm: OFF
Our loaves are taking longer to bake in the oven. Somewhere between 40-45 minutes I think. I’ll start checking at 35. The bread machine seems to want about 45 minutes but I’ll verify that with a thermometer too.
King Arthur shows us how to feed your starter. She uses 4 oz (113 grams), leaves it out for an hour and then refrigerates it. The remaining question is how much starter to feed prior to making dough. Tonight we fed 1 cup of white starter (about 220 grams) and about 1.5 cups of rye starter (330 grams). The rye seems to rise much less but since we’re using weight now, I’m not sure that matters so much, however we do use more rye starter than white starter for dough.
Update: King Arthur’s method works great for making the levain (last feed of the starter before making dough). The 1 cup of white we fed last night and I think we could have gotten away with just a cup of the rye as well. We’ll do heaping cups of both. So it’s 1/4 cup first feeding, 1/2 cup 2nd feeding, 1 cup third and before baking. Make sure to give that last feed a good 6 hours before making dough with it and if you’re putting newly fed starter in the fridge, let it set out an hour to get going. Feed your refrigerated starter every week and your room temp starter every 8-14 hours (8-12 is ideal). That’s about it on keeping your starter fed.