Thiezac Rye Bread

Well, instead of dancing around a May pole, as of last night, we are wading through the snow drifts wailing Mayday Mayday! An unthinkable blizzard. Huge tree branches down in the front yard, powerlines, phonelines too. Get us out of here. Already 6 to 8 inches by 10am, and still snowing.Image

Nothing like a piece of toast and a cup of coffee while you watch city waste management claw through branches in your front yard. This loaf will keep us munching all day and into the next. If you too are snowed in, this is the loaf to bake. It is time consuming as it utilizes natural yeast, the chef, and requires making one levain refreshment.Image

Thiezac Rye Bread

Adapted from The Village Baker

 

The Chef

¼ teaspoon honey

½ cup warm water

1 cup rye flour

The Refreshment (Levain)

All the Chef from previous step

½ cup warm water

1 cup rye flour

The Dough

1 tsp yeast

2 cups warm water

All the Levain from previous step

2 cups rye flour

2 cups white flour

1 tablespoon salt

Make the Chef, which will be very, very sticky. Allow it to rise, covered, at room temperature between 36 and 48 hours. I let mine go for 72, and it smelled extremely yeasty—almost like the malty air of a whiskey distillery. Would be great if it is bubbling before you move to the Refreshment step.

For the refreshment, keep your hands floured and add the ingredients, including the “natural starter” –the chef— let the levain rise, covered with a damp cloth, for 8 to 10 hours.

For the dough, mix it up and let it rise for 45 minutes. Then flatten and fold the edges over onto the middle several times, sealing it each time with the palm of the hand. Round the dough into a ball and let the loaf rise, covered, in a banneton, or on a parchment lined peel, for 45 more minutes.

Once proofed, slash the loaf three times with a straight razor and bake in a preheated 450 degree oven for 45-50 minutes. Turn the heat off and open the door of the oven for 5 or 7 minutes, leaving the loaf inside, to help dry out the moist crumb. `

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Also, this makes so much bread, it is the perfect Bruschetta stock. Our poor Dr. Seuss trees were not expecting this. I feel like I’m in a Who-person nightmare. Now, not just Christmas, the Grinch is trying to steal our spring!Image

4 thoughts on “Thiezac Rye Bread

  1. In just a few weeks you will be at the beach in Oregon…..I’m sorry. I suppose you have run through all your mental health strategies? God speed a trade wind your way…not easy so far inland….

  2. I’m just grateful that you three haven’t jumped ship after this past winter – please stay in Minnesota a bit longer! Close your eyes and think about long, warm, sunny summer evening, jumping in lakes, autumn leaves 🙂

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