My Daily Bread inspired by Skibum and Sarah Owens

This is a recipe  that I have adapted from Sarah Owens book Toast and Jam. It uses a rye tangzhong and has the option of making it with a combination of sourdough starter and commercial yeast or just using sourdough starter. I have done it both ways and it always comes out great.  If you are not using commercial yeast you will need to use 150 grams of starter.

I have found it is best to grind your 45 grams of buckwheat flour in blender. The little bit of extra effort is worth it. I use a bullet blender.

For the tangzhong

45 grams

Rye flour

115 grams

milk

115 grams

water

In a saucepan combined these ingredients with a whisk until smooth. Then place the pan over medium low heat stirring constantly until it thickens  about 3 to 4  minutes. It might be pourable and its ok if its thickened beyond that.

Put this mixture in a 6 qt kitchenaid or large bowl if hand mixing it will be hot to cool it  your milk and butter should be cold

60 grams

Buckwheat honey or wildflower honey

230 grams

Milk

85 grams

Unsalted butter,Cut up into cubes

Stir to combined then take the temperature make sure you get this mixture  to 90 degrees F or less before adding the other ingredients.

630 grams

Bread flour

100 grams

Active starter

45 grams

Buckwheat flour

1 tsp

Active dry yeast

100 grams

2 eggs beaten

Combined all of these ingredients until you cant see any streaks

Let the dough rest covered in the bowl for 20 -30 minutes.

Then add

15 grams of fine sea salt *

*I also add seeds at this point

Knead thoroughly until a smooth dough is achieved, Let proof  till tripled in size. 3 hours if using commercial yeast longer if using sourdough. Watch the dough not the clock

Grease two small pullman loaf pans . Divide dough in half . Form loaves   Watch dough. Anticipate when dough will  almost come to the tops of the loaf tins, so you can preheat your oven to 375 degrees Fahrenheit.

Source link

Post Author: MNS Master