Monday, February 6, 2012

Orange Rye Sourdough




My beer yeast works very well. I made starter with rye flour and beer yeast. I m so impressed with rye starter. It was fragrant with fruity aroma. I never have like that before. Rye flour fermented well with beer yeast.


With this Orange Rye Sourdough, I used a whole orange, squeezed juice, shave and chopped peel. Orange makes hint of citrus, but I added muscovado sugar to make it mild and dark color.
Actually orange and muscovado sugar work together well.
You could use molasses instead of muscovado sugar.



It is perfect for breakfast. Toast them and apply butter. You could taste natural rye flavor and citrus aroma.



Orange Rye Sourdough (make 2 small loaf)
Rye Sourdough starter
Day 1
Rye flour 50g 
Water 50g
2 teaspoon of beer yeast
(pinch of active dried yeast)


Day2
Rye flour 50g 
Water 50g


Final Dough
1 orange
240g bread flour
60g Rye flour
140cc squeezed Orange juice and water
8g Salt
15g Muscovado Sugar
All starter
10g Unsalted Butter
100g Orange peel


Time
Mix 15minutes
Fermenting 7 - 10hours
dividing
Rest 20 minutes
Proofing 1hour30minutes - 2hours
Bake 220℃ 10minutes
180℃ 10minutes
160℃ 20minutes
Turn off fire 10minutes




1. Day 1
In a container, combine rye flour and water, beer yeast. Set it 6 - 10hours to ripen at the room temperature. When it start bubbling, place it into the fridge to rest. 

2. Day 2
Refresh the starter. Add rye flour and water, beer yeast. Set it 6 - 10hours to ripen at the room temperature. When it start bubbling, place it into the fridge to rest. 

3. Final dough
In the mixer or bread machine, combine the final dough ingredients except butter and orange peel. Mix it 10minutes till it becomes smooth and elastic. Add butter and mix it another 5minutes. 
Then add orange peel, and knead it till it is completely combined.

4. Put it into the container, then proof it at warm place (30℃) till it becomes double size (about 6 - 10 hours).



5. Pour the dough onto floured counter, then deflate it, knead briefly. Preshape it and let rest, covered, for 20 minutes.



6. Shape into final loaf, make it oval ball. Sprinkle enough flour onto a basket. Put the dough into the floured basket.

7. Place it into warm place (35℃) with spray water, rise it for 1 - 2 hour till it becomes double size. Preheat oven at 230℃ with the baking tray.


8. take the baking tray out. Put the dough on the floured baking tray as upside down the basket. Score slant line on the dough with a sharp knife. Spray water. 


9. Put the dough at 220℃ with steam with 10minutes, 180℃ for 10minutes, 160℃ for 20minutes. Turn off fire and leave the loaf in the oven for 10minutes. 


10. Cool them down on the wired rack. 


It is placed at Yeastspotting


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