Carbed out

Well folks, this week was the last week of yeast raised breads. Next week we are moving onto doughnuts, which I am not really looking forward to. I just do not like doughnuts, though I am surprisingly happy we aren't doing breads anymore. I never thought I would be sick of eating bread, but I think I might be. At least for a few days.

We made so many varieties of breads this week! Man. I think my favorite might have been the Whole Wheat raisin loaf. I just adore raisins, golden raisins at that. They did overbake it a little and the bottom was a little burnt but other than that, it was wonderful.

Unfortunately, they did not add enough raisins in there, they were about 1/2 C short. It was a very moist, juicy texture, a firm yet soft crust and a very sweet flavor and subtle butter taste. The crumb is very even.
Another group made whole wheat hoagies. I have to admit they were rather tasty, and even though I do not like buttery tastes in my breads, it was well balanced out by the sweetness of the dough. It did hurt my tummy though cause there was quite a bit of butter in that recipe.
This is definitely a winner for use with a sub filled with turkey breast, vinegar and oil, swiss cheese, peppers and onions. YUmmmmmmmmmmmmmmmmmmm.
Here is the bread that my group made. Oh we got an addition into our all girls group. Now we are +1 of the male species. I was pretty happy with the all girls group, and for some reason, he is really never there during the majority of the process. He vanishes, which is odd but okay with me. We only use him for strength when we can't lock in the 30 quart mixer into place.

LIGHT RYE BREAD

2 lbs 6.5 oz water

1 1/4 oz dry active yeast

1 lb 10.5 oz medium rye flour

3 lbs 5/5 oz high gluten flour

3/5 oz molasses

1 1/2 oz salt

4 oz malt/honey (used honey)

.75 oz caraway seeds

4 oz shortening

1) mix water and dry active yeast together.

2) Add in high gluten flour, molasses, salt, honey and caraway seeds. Mix on 1st speed for 2 minutes, stop mixer, add in medium rye flour and mix on 2nd speed for 6 minutes. Once dough picks up, add in shortening.

3) Place on dusted bench, cover and let rise 2 hours.

4) Scale into 1 lb 4 oz pieces of dough, roll into a ball, cover and let rest for 10 minutes to loosen the gluten in the dough.

5) Slap each place of dough onto the bench and roll and pinch towards you and seal the edges with the side of your hand.

6)place on parchment lined sheet pan, 3 to a pan and proof for 30 minutes or until doubled in size.

7) Slash vertically down the middle, spritz with water and throw some ice into the 425 degree F oven, place sheet pans into oven, turn down oven to 400 degrees F and bake for 30 minutes.

I really love rye and this is a light rye recipe, so it's not as pungent as most other rye breads but I wish we had a darker rye to work with. I have frozen this because we just have so much bread in the house right now. lol. When I do come to use it, I think I'll do a grilled cheese with it. It'll taste SO good.

Here is some surprising news, or maybe it's just news to me. lol. Chef said that most marble ryes do not contain a dark and light rye dough. Rather it is just caramel coloring. How cheap does that feel?
You can either spiral it and make it into a know OR
Put the dough ontop of each other, roll it up and bake it like a loaf! I think this is prettier.

Nothing too exciting at school this week, though I did make it through my 2 exams. I don't want to say anything before I get my tests back, but it definitely isn't as stressful as the exams I took at Oregon State. Phew.