This was a 20% dark rye bread made with a poolish starter and the autolyse method. The poolish had 100% hydration (i. e. equal weight of water and flour) and was made up of 1/3 of the total flour weight. The dough had a 67% hydration. It was pretty sticky due to the rye flour added.
這是以液種和水合法做成的20%黑麥麵包，液種中水份與麵粉重量比例相同，麵粉是總麵粉量的三份一，麵糰含水量為67%，因為用了黑麥的緣故，麵糰會比較黏手。
Many European and North American rye breads are flavored with caraway seeds. Caraway seeds have a distinctive flavor that, if used in moderation, can enhance the flavor of rye bread. These seeds can be found in the spice section from grocery stores. Replace them with chopped nuts or simply omit them if you cannot find any. I prepared the dough starter in advance and mixed it into the dough with my bread machine the next day. The dough was first fermented in the bread machine, shaped into a log then proofed in a loaf pan. The final baking was completed in the oven. This loaf has a soft crust which makes it perfect for sandwich.
歐洲及北美國家的黑麥麵包通常配搭葛縷子(caraway seeds)，葛縷子有特殊的香味，若適量地使用可增添黑麥麵包的風味，葛縷子一般在超市的香料部有售，找不到可以省略或以果仁代替。這次EC在製作麵包前一天預備液種，第二天用麵包機搓麵糰及發酵，把麵糰放在長方形吐司模作最後發酵後再入爐焗，麵包外皮很柔軟很適合作三文治。
Caraway Rye Bread
葛縷子黑麥麵包
Ingredients
For the Poolish
100 g bread flour
100 g water
1/16 tsp instant yeast
For the Dough
140 g bread flour
60 g coarse-ground dark rye flour
(I used Bob’s Red Mill Pumpernickel Dark Rye Meal)
3/4 tsp instant yeast
1 tsp salt
all of the poolish from above
1 Tbsp barley malt syrup
1 Tbsp olive oil
100 g warm water
1 Tbsp caraway seeds
材料
液種
高筋麵粉 100克
水 100克
酵母 1/16茶匙
主麵糰
高筋麵粉 140克
粗黑麥粉 60克(EC用Bob’s Red Mill)
酵母 3/4茶匙
鹽 1茶匙
全部液種
麥芽糖漿 1湯匙
暖水 100克
橄欖油 1湯匙
葛縷子 1湯匙
Directions 做法
Make the poolish by combining the flour, water, and yeast in a mixing bowl. Stir to form a thick paste. Cover bowl with plastic wrap and allow to rest for 4 to 6 hours at room temperature or store in the refrigerator overnight (no longer than 24 hours). The poolish will be bubbly, loose and full of a yeasty aroma.
大碗內放水、麵粉和酵母拌勻成厚麵糊狀，即為液種，蓋上保鮮紙室溫發酵四至六小時或放雪櫃雪過夜(最多二十四小時)，液種會十分鬆散充滿氣泡，並帶有酵母的酒精氣味。
Bring poolish back to room temperature if previously chilled. Pour in the warm water and syrup. Mix well to combine. In order to control the dough consistency, reserve 1 tablespoon of water to be added later. Add in the flours and yeast. Knead until the dough comes together. Cover with plastic wrap and let rest for 20 minutes to fully hydrate the dough. Add olive oil, caraway seeds and salt and knead until the dough is firm, smooth and elastic . Shape dough into a ball and transfer to a lightly oiled bowl. Cover with plastic wrap and let the dough rise for 1 to 1.5 hour or until doubled (the dough would be very sticky so I used my bread machine for kneading and first rising).
從雪櫃取出液種回温，加入水及麥芽糖漿拌匀(麵粉受水情況有別，因此建議保留一湯匙水後下作調整用)，加入麵粉和酵母拌至成糰後蓋上保鮮紙靜待20分鐘讓麵糰充份吸收水份，加入油、葛縷子和鹽繼續搓至光滑並能拉出薄膜，將麵糰滾圓後放在掃了油的鋼盆中，蓋回保鮮紙讓麵糰發酵1至1.5小時或至兩倍大(麵糰非常黏手因此EC以麵包機代勞)。
Scrape dough out onto a lightly floured work surface. Gently deflate the dough. Shape into a log then transfer to a lightly greased medium loaf pan. Place pan in a plastic bag and let rise for 45 to 60 minutes until the dough is puffy and has reached slightly over the edges of the pan. I proofed mine in my steam combo oven with the steam setting set at 100℉/38℃ for 45 minutes.
取出麵糰放在已灑粉的工作枱上排氣後塑成長條形，放在已掃油的長方形吐司模中，放在透明食物袋中室溫發酵45至60分鐘至麵糰膨脹及高出吐司模邊緣少許，EC把模放在備有發酵功能的蒸氣焗爐內100℉/38℃發酵45分鐘。
Bake in a 350℉/180℃ preheated oven for 20 minutes. Cover the pan with foil and continue to bake for 15 to 20 minutes until golden brown. The internal temperature of the bread should register 190℉ on an instant-read thermometer. Remove from oven and cool for 5 minutes. Remove bread from the pan and cool completely on a cooling rack before slicing.
放入已預熱350℉/180℃焗爐焗20分鐘，蓋上錫紙後多焗15至20分鐘至表面金黃及麵包中心溫度達190℉後可取出，待五分鐘後脫模，在鋼架完全放涼後可切片。
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