Marble rye
Brian Lagerstrom · ♥ 11.7K likes · 476.4K views · 14 min video
Read about loaves in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 150 g water
- 275 g warm water
- 4 g instant yeast
- 15 g salt
- 330 g bread flour
- 100 g dark rye flour
- 300 g overnight ripened poolish
Into the stand mixer bowl measure the warm water, instant yeast, salt, bread flour, dark rye flour and the ripened poolish.
- instant yeast
- 150 g bread flour
Make the poolish by mixing the water, a small pinch of instant yeast and the bread flour, cover and ferment on the counter 24 hours until gassy and buoyant.
Mix on low speed about three minutes to combine, then on high for four more minutes.
Mixing, caraway and the tug test
- 15 g whole caraway seeds
Kill the mixer, add the whole caraway seeds and spin them in about 30 seconds, then tug test the gluten.
- olive oil
Oil two vessels and pinch the dough into a 60/40 split with a soaking wet hand.
Splitting and coloring the dark rye
- 15 g molasses
- 10 g cocoa powder
Add the molasses and cocoa powder to the smaller portion and mix on low about 30 seconds, then high about 30 more, until evenly dark.
After 30 minutes give each dough one strength building fold, pulling out to resistance and folding back over itself three to four times around, then round and tuck into a taut ball.
Flour the doughs and the board, flip them out and degas them into roughly rectangular shapes, using as little flour as possible so the swirls fuse.
Drop the brown layer on top of the light one and press the layers together assertively with the fingertips.
Roll the dough over itself by two or three inches, pinching down and forward to create tension, and repeat that roll 10 or so more times until only light rye shows outside.
Scoot it into the sprayed loaf pan, tuck it in evenly, cover with a tea towel and proof one hour to 90 minutes; 70 minutes was used.
Score the loaf on the diagonal across the top with a razor blade or serrated knife.
Bake 15 minutes at 460F, then open the door to bring it down to 400F and bake about 20 more, 35 to 40 minutes in total.