Salt Free Sourdough Rye by bivs99

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Salt Free Sourdough Rye
Submitted by bivs99 on April 10, 2004 at 12:08 pm

DESCRIPTION
Salt-Free Sourdough Rye

SUMMARY
Yield 0 File under sourdough

INSTRUCTIONS
This recipe was inspired by the New York Deli Rye recipe in The Bread Baker's Apprentice by Peter Reinhart. I have modified it for salt-free baking and greater convenience (I use dried onions instead of the sauteed ones in the original recipe).

For best flavor when making this bread, I recommend keeping your starter quite sour. (I.e. don't throw away any between uses and replace with fresh flour, as often called for in sourdough instructions.) I have a separate rye starter that I feed with only whole-grain rye flour, but many people just feed rye to their white flour starter.

I also highly recommend that you add some of the King Arthur Deli Rye Flavor to your dough. Although this is optional, I think it adds an extra flavor boost that is usually provided by the salt.

Finally, I like to grind up the caraway seeds. I like the texture better, and they give the bread a lovely honey-brown color.

Makes 2 2-lb. loaves

198 g (7 oz; 1 cup) active sourdough starter, fed with whole-grain rye flour
127 g (4.5 oz; 1 cup) white rye flour
112 g (4 oz; 1/2 cup) water
112 g (4 oz) dried toasted onions rehydrated with 224 g (8 oz; 1 cup) water [or substitute 340g (12 oz) fresh onions sauteed in 1 tablespoon oil]
5 g (1 teaspoon) oil

The night before you plan to bake, combine the above ingredients in a small bowl. Cover with oiled plastic wrap and ferment in a warm place for 1-2 hours, until it bubbles and foams. Refrigerate overnight.

1 recipe starter (previous section)
127 g (4.5 oz; .9 cup) bread flour
127 g (4.5 oz; .9 cup) first clear flour
127 g (4.5 oz; 1 cup) white rye flour
24 g (2 tablespoons) brown sugar
1/4 teaspoon instant yeast
1/2 teaspoon potassium chloride salt substitute (optional)
2 teaspoons King Arthur Deli Rye Flavor (optional)
2 tablespoons caraway seeds, ground or left whole (your choice)
26 g (2 tablespoons) solid shortening or vegetable oil
240 g (8.5 oz; 1 cup) lukewarm buttermilk
60-120 g (2.1-4.2 oz; 1/4-1/2 cup) water, as needed

1 egg white, beaten until foamy

Take the starter out of the refrigerator an hour ahead, to allow it to warm up.

Combine the flours, brown sugar, yeast, salt substitute, rye flavor, and caraway seeds in the bowl of a standing mixer (or regular bowl). Add the starter, shortening and buttermilk. Mix with the paddle (or by hand) until the dough comes together in a ball. Add water as needed to produce a soft, somewhat sticky dough. Allow to rest for 5 minutes.

Switch to the dough hook (or knead by hand) and knead for 4 minutes or so on medium speed (#4 on the Kitchen Aid). Sprinkle in a bit more flour if the dough is sticking hopelessly to the bowl, but this dough is going to be quite soft. Don't go beyond 4 minutes in the mixer or the dough will become a sticky mess!

Before removing the dough from the mixer, spray the dough, your hands and work surface with nonstick spray. Turn the dough onto your work surface and gently knead for another minute to "finish" it. Oil the mixer bowl, return the dough to the bowl, and cover with oiled plastic wrap. Ferment in a warm place about 1 hour, until it doubles in size.

Preheat your oven to 400 degrees (350 if baking in pans).

Turn the dough onto an oiled work surface and divide into two parts (or more if making smaller loaves). Take each portion and gently pat into a rectangle about 4" longer than your desired loaf size. Form a loaf by folding this rectangle into thirds like a letter, with the two edges meeting in the middle. Press the seams together to seal. Fold the edges up, about 2" on each side, so the loaf is the length you want. (The loaf will be upside down, seam side up, at this point.) Gently roll the finished loaves right side up onto a baking sheet covered with oiled parchment. [You can place the loaves in baking pans if you prefer.] Cover with oiled plastic wrap.

Proof in a warm place 60-90 minutes, until the dough looks puffed and bloated and starts to spread out sideways. Brush with the beaten egg white. Bake for 35-45 minutes until golden brown. Internal temperature will be about 200 degrees.

Note: due to the lack of salt, this bread will not keep as long as salted bread. It is best stored in the freezer (slice before freezing).

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