From b1ba0a58725ebffb6156bf55a1eb0cee1f4f9236 Mon Sep 17 00:00:00 2001 From: Max Value Date: Sat, 17 May 2025 23:17:11 +0100 Subject: [PATCH] Added seeded rye --- index.html | 17 ++++++++++++++++- src/seeded-rye.toml | 24 ++++++++++++++++++++++++ 2 files changed, 40 insertions(+), 1 deletion(-) create mode 100644 src/seeded-rye.toml diff --git a/index.html b/index.html index 84430d2..6fac2fe 100644 --- a/index.html +++ b/index.html @@ -7,7 +7,9 @@
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Bread

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All recipes [PDF]

Collection of recipes with bakers percentage and example weights. Recipes are stored in TOML format and periodically compiled to this website and the accompanying printouts. This is done with a tool I built. Temperatures are listed in celceus and should be assumed to be with fan when refering to baking.

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  • Polish pre-ferment Recommended polish recipe from 'Taste of Bread'.
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  • Seeded Sourdough Rye Sourdough rye with seeds. Can be used as a guide for other seeded breads.
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  • Straight white yeasted v4 Regular white yeasted bread.
  • Ciabatta with pre-ferment Light italian bread with polish.
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  • Challah with pre-ferment Jewish sweet-bread with polish.
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  • Seeded Sourdough Rye Sourdough rye with seeds. Can be used as a guide for other seeded breads.
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  • Straight white yeasted v4 Regular white yeasted bread.
  • Ciabatta with pre-ferment Light italian bread with polish.
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  • Panettone Panettone.
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  • Seeded Sourdough Rye Sourdough rye with seeds. Can be used as a guide for other seeded breads.
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    rye

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  • Add rye and other ancient grain breads
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    Last compiled at 2025-05-14 01:09:52.367788

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    Last compiled at 2025-05-17 23:15:35.543774

    \ No newline at end of file diff --git a/src/seeded-rye.toml b/src/seeded-rye.toml new file mode 100644 index 0000000..3e7a04e --- /dev/null +++ b/src/seeded-rye.toml @@ -0,0 +1,24 @@ +[information] +title = "Seeded Sourdough Rye" +description = "Sourdough rye with seeds. Can be used as a guide for other seeded breads." + +keywords = ["rye", "yeasted", "sourdough"] + +notes = """ +This recipe was baked as part of the Salford christmas market and had a moderate demand among a certain audience. It was the 2nd last to sell out, and was popular for being the "healthyest" as well as being vegan. As far as the health benifits go, I would personally doubt that homemade rye is significantly better than homemade white. There are, however, provable benifits of the LAB colonies present in sourdough (linked). I estimated it to cost around £0.74 per kilogram. Priced at £2 per loaf we easily sold 10 kilograms over 4 hours. +Autolyse measurements have been included but this my not be neccicary. +For using seeds in bread, it is reccomended that they are soaked for 1 hour before being used. This lines up nicely with the autolyse period. I have been told that this is so they cannot draw out water from the gluten network although I am unsure about this. This water is accounted for as "Soaker Water" and is double the weight of the seeds to be included. Any seeds can be used. +The sourdough starter is assumed to be 100% hydration. +""" + +links = ["https://doi.org/10.1016/j.advnut.2022.10.003"] + +[ingredients] +white-flour = 50 +rye-flour = 50 +autolyse-water = 30 +soaker-water = 20 +water = 19 +sourdough-starter = 15 +seeds = 10 +salt = 2 -- 2.39.2