Add bread baking experiments

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+Experiments in Baking Black Bread (Schwarzbrot)
+===============================================
+
+:date: 2019-10-28 21:02
+:category: Recipes
+:tags: sourdough, bread, rye
+:authors: Maximilian Friedersdorff
+:summary: Iteratievly figuring out how to bake Schwarzbrot
+:status: draft
+
+Motivation
+----------
+I want to bake Schwarzbrot, but I didn't (and still don't) have a recipe. I
+knew that eventually I wanted to bake a bread containing only rye, water and
+salt, that it should be dark in colour, dense and containing substantial
+amounts of unmilled grain.  I also wanted to avoid kneading the dough.
+
+Definition of Terms
+-------------------
+
+Schwarzbrot
+'''''''''''
+I use the german word Schwarzbrot, literally 'black bread', to describe this
+type of bread. By that word I mean a bread of the type described above.
+
+Sponge
+''''''
+This is the first stage of the dough. It generally contains all of the liquid
+ingredients, half the flour and is left to ferment over night.
+
+Early Breads
+------------
+I started by baking breads containing some significant fraction of non rye 
+flour, mostly because I was afraid of dealing with the mostly unpleasant 
+consistency of a pure rye flour.
+
+I was also adding large amounts of seeds of various types.
+Bread 1
+-------
+
+Sponge
+''''''
+* 900ml Water
+* 100g Barley
+* 100g Buckwheat
+* 150g Spelt Flour
+* 200g Rye Flour
+* Sourdough Started
+* 18g Salt
+
+Dough
+'''''
+* Sponge
+* 50g Seeds
+* 50g Sunflour Seeds
+* 30g Linseed
+* 20g Sesame Seeds
+* 20g Poppy Seeds
+* 100g Porridge Oats
+* 300g Rye Flour
+
+Method
+''''''
+I made the sponge the night before baking and the dough the next morning. The
+consistency was something like thick porridge: Stiring is possible if hard, 
+kneading would have been impossible.  I transferred the dough into *ungreased*
+tins immediately thereafter and baked the bread at 200C for 1 hour after
+coming home from work that evening.
+
+Notes
+'''''
+* The dough was a little dry and hard to mix
+* The bread did not rise sufficiently
+* I baked the bread too long
+* It was well received at work. After sitting for a view days it was quite
+  tasty.
+
+Bread 2
+-------
+As bread 1, but with 60ml additional water and baked for 50m instead of 1 hour.
+The consistency of the dough was better and the baked bread was not so dry.
+
+I had great difficulty in removing the bread from the tins and the crust may
+have separated in a few places on the bottom.
+
+Cheaper Breads
+--------------
+I realised now that the bread I was baking was relatively expensive.  All the 
+seeds, especially the pumpkin seeds, really drove up the cost.  When baked
+it was hard to tell the difference between them anyway.
+
+Bread 3
+-------
+Sponge
+''''''
+* 900ml Water
+* 450g Rye Flour
+* Sourdough Started
+* 25g Salt
+Dough
+'''''
+* Sponge
+* 450g Rye Flour
+Notes
+'''''
+The first all rye bread that I tried to make. This turned out very sour and
+quite dark in colour.  I theorised that the whole grains I was adding
+previously had a moderating effect on the acidity.
+
+As with previous breads, there was not enough dough to fill up the forms.
+
+Bread 4
+-------
+Sponge
+''''''
+* 1100ml Water
+* 250g Barley, soaked for 36h
+* 300g Rye Flour
+* 30g Salt
+* Sourdough Starter
+Dough
+'''''
+* Sponge
+* 550g Rye Flour
+
+Notes
+'''''
+I wrote this at the time:
+
+"A dough consistency such as to maximise hardship in transferring dough to
+forms. Maybe try wetter next time!"
+
+The dough was much to dry (at 100% hydradition!), this was exactly the
+consistency I was afraid of.  If I remember correctly, once baked this one
+was pretty good.
+
+Bread 5
+-------
+Sponge
+''''''
+* 1200ml Water
+* 180g Barley
+* 380g Rye Flour
+* 30g Salt
+* Sourdough
+Dough
+'''''
+* Sponge
+* 550g Rye Flour
+
+Notes
+'''''
+The bread fell partially apart when I tried to remove it from the form. It 
+didn't stick to the form, it just fell apart.  At the time I thought this 
+was because I didn't bake it for long enough.  It was very soft and extremely
+wet.
+
+Bread 6
+-------
+Sponge
+''''''
+* 1200ml Water
+* 250g barley
+* 300g Rye Flour
+* 30g Salt
+* Sourdough
+
+Dough
+'''''
+* 550g Rye Flour
+
+Baking
+''''''
+#. 60m at 200C
+#. 10m with the oven turned off but cooling down
+#. 5m in the form outside of the oven
+
+Notes
+'''''
+The rest period after baking allows the bread to firm up somewhat before
+removing it from the tins.  This together with generously oiling and flouring
+the tins before adding the dough meant that the bread did not fall apart on
+removeal (yay).
+
+Sometime about now I realised that the consistency of the bread changes
+dramatically in between removal from the oven and when it is cold.  Immediately
+after removal it is like a wet sponge: very soft and extremely wet. I
+thought that it was underbaked and tried baking it longer with no success. A 
+few attempts later I realised that that is just how it is.  After cooling down
+the crust is still crisp and the bread is firm.
+
+Bread 7
+-------
+Baking
+''''''
+#. Preheat to 200C
+#. 80m at 180C
+#. 10m with the oven turned off
+#. 5m in the form outside of the oven
+
+Notes
+'''''
+Removal from the form was easy and the bread was intact. It also tasted good
+and looked good from the outside.  However the crust had substantially
+detached from the crumb at the top.  This was a trend that had been getting
+worse in the last few baking attempts.  I read this might be because the top
+crust was drying while proofing and trapping a large gas bubble.
+
+New Flour Mill
+--------------
+At this point I bought a flour mill.  This allowed me to use rye grain that
+I could buy in bulk for half the price of the flour.  It being whole grain, I 
+could easily buy 25kg.  This will take me 3-4 months to use up during which 
+time an equivalent quantity of flour would have gone off.
+
+It also allows me to bake a pure rye bread with whole grains, have better
+control over the fineness of the flour and produce malted rye.
+
+Bread 8
+-------
+Sponge
+''''''
+* 1200ml Water
+* 440g very coarse rye grist
+* 100g fine rye flour
+* 30g Salt
+* Sourdough Starter
+
+Dough
+'''''
+* 540g fine rye flour
+* 10g rye malt
+
+Baking
+''''''
+#. 80m at 180C
+#. 10m with the oven turned off
+#. 5m in the form outside of the oven
+
+Notes
+'''''
+I did not add any whole rye grain in this one. I was afraid that the grain
+would not soak sufficiently. This turned out to be an unfounded fear.  Also,
+milling this much fine flour was a lot of work (it's a manual mill).  The 
+next recipes need to be made with coarser flour.
+
+I reduced the problems of the detaching crust by cutting into the top surface
+after baking for a few minutes.  This reduced but did not eliminate the issue.
+
+Bread 9
+-------
+Sponge
+''''''
+* 200g Rye Grain
+* 200g Rye Grist
+* 20g Salt
+* Sourdough Starter
+
+Dough
+'''''
+* 10g Rye Malt
+* 320g Schrot Roggen
+
+Method
+''''''
+I have started leaving the sponge from the night before baking until the time
+when I come home from work the next day.
+
+Baking
+''''''
+#. Cut the top surface deeply
+#. 90m at 160C
+#. Slowly cooling down thing as previous
+
+Notes
+'''''
+
+Cutting the top surface quite deeply really helped the problems of the
+detaching crust here.  This one turned out great.  However:
+
+* The dough was a little on the wet side before baking. Next time I should 
+  try a 100% hydration dough. It could also be baked a little longer.
+* The whole rye grain was a little on the crunchy side, especially within
+  the first 36 hours after baking. This improved with time.