Baking tryout: Rye sourdough and roselleFebruary 4th, 2011 | Posted by in Recipes
In a passionate baker’s mind, you tend to relate everything you eat to bread.
In this case, I am still trying to figure out the every use of Roselle since my last blog post on macarons.
While munching on the preserved blossoms and their elegant floral acidity, I thought it would balance quite well with something earthy, like rye… For that first test, I opted for a light rye bread, using our white sourdough and a good 83% water. While thinking about it, I was actually seeing myself eating it with loads of honey and salty butter! :)
- 375 ml water
- 100 gm ripe sourdough :)
- 2 gm fresh yeast
- 300 gm type 65 wheat flour
- 150 gm type 700 rye flour
- 12 gm sea salt (I used Guerande salt)
- 100 gm Roselle jam
- Mix and knead the dough with every ingredient except the Roselle and the salt.
- Once your dough is almost done, add the salt and continue kneading until a nice stretchable gluten.
- In slower speed, add the chunky Roselle jam and mix it until well blended.
- Let the dough rest in a covered container for 2 hours at room temperature.
- Fold the dough, scale in 450 gm portion, rest for 10 minutes and shape round loaves.
6. In my case, I placed them in floured wooden basket and proofed them for 2h30 at room temperature.
7. Turn them over, cut or leave them plain and bake, starting at 230 Celsius with steam and after 15 minutes, drop to 210 for a further 30 minutes with the exhaust open.
I was dying to eat the bread! The loaves looked very attractive and interesting indeed. The texture was moist and fairly aerated which I was happy with. The balance of sourness and rye was to my taste and the pairing of rye and Roselle was like honey and manchego – made for each others. Since I added 100 gm of Roselle jam, it brought a little sweet touch to the bread and it made its coloration turning dark brown faster because of the added sugar.
If I would have anything to change for my next try, it would be to add 50% more Roselle jam and perhaps chop half of it in smaller chunks in order to spread better its aroma. Indeed, while you could really taste the Roselle flavor when you had a piece of flower in your actual bite, the rest of the bread was too bland in Roselle flavor. Perhaps it would be interesting to try using a Roselle infusion instead of water for the recipe, but I am just afraid of the tartness… would it still be there after baking?
Definitely an interesting path to investigate :)
PS: Between you and me, that bread was no stranger to my upcoming baking book ;)