"Recipes are meant to be shared"...Ann Thibeault

Monday, February 18, 2019

Sourdough Rye Bread


(1000g Dough at 68% Hydration)


Sourdough Rye Bread

 Biga/Preferment

60g to 80g sourdough starter
220g Bread flour
220g water

Mix together and leave for 6 to 8 hours or until almost tripled.

Add biga to:

540g bread flour
175g rye flour
75g of whole wheat
480g water 
15g cocoa (for a darker rye)
40g molasses
2 tablespoons melted butter
27g salt

Mix cocoa with flour.  Add to biga along with water, molasses and melted butter.
Mix by hand and let rest (autolyze) for 20 to 30 minutes.

Add salt.  Mix well and let rest again for 20 to 30 minutes.

Stretch and fold 4 to 6 times, 20 to 30 minutes apart.
Dough will feel softer than regular dough.

Bulk rise in refrigerate overnight. 
Take dough out of the fridge and leave on counter to warm up 
and double.
Shape, proof and bake.

Bake on stone or in Dutch Oven.

Optional:  Brush with an egg wash and sprinkle with Poppy Seeds.

Duck Breast with Red Currants and Port Sauce





Duck Breast with Red Currants and Port Sauce
============================================


2 Duck Breasts
1 minced garlic clove
fresh thyme
salt
pepper
olive oil

Sauce

1 tablespoon butter
1 small minced shallot
2 teaspoons fresh minced thyme
3/4 cup of fresh or frozen red currants
3/4  cup of chicken broth
1 tablespoon of honey
2 tablespoons of port
salt
pepper

.
Score Duck breast, cutting through skin and fat 
but not into the meat.

Rub with minced garlic, fresh thyme, salt, pepper and olive oil.
Wrap in plastic and refrigerate for
at least one hour.

For the sauce, melt butter and add finely chopped shallot.
Cook for a minute or two until shallot has softened.   
Add the chicken broth,
honey, port, minced thyme and 1/2 cup of red currants.     
Season with salt and pepper. 
Simmer until reduced to a third.
Sauce can be made up to this stage and finished just before
serving.

Heat cast iron skillet to medium.
Pat duck breast to dry, and place skin side down.  
Cook until most of the fat has been rendered out and the 
skin is golden  brown and crispy.  
Drain off the fat as it accumulates. 
 (Save the fat to cook potatoes in)

Turn the breast over and place pan in a 450°F oven 
and roast for 3 to 5 minutes depending on the thickness of breast.   
Do not over cook. It should be rare to medium rare.

Remove from pan and let rest while the sauce is finished.

Warm the sauce and whisk in a tablespoon of butter.  
Add the remaining 1/4 cup of currants 
and spoon over sliced duck breast.




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