April 16, 2014 - 3:47pm
SFBI finnish rye
With cracked rye soaker (ground in coffee grinder) instead of cracked wheat. This recipe is very similar to Glezer's, but with addition of some IDY and a shorter fermentation time. I think I prefer her's since the all-levain dough has a deeper flavor, which helps such a subtle loaf. A hint to anyone trying this recipe: do the folds with wet hands rather than dipping in flour. This is sticky dough and you don't want to make it dry.
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Your crust looks great, so how was the crumb and the taste?
gorgeous rye bread...the natural cracked crust reminds me of a Westphalian Rye too.
Happy baking
Crumb was typical soft moist nature of a relatively unkneaded bead with molasses and wet flax (which is slimy like okra). Flavor was subtle, with rye and molasses dominating.I subbed cracked rye ( well, coffee-grinder rye kernels) for the cracked wheat, is there was a rye-soaker-sweetness. Pieces of flax and rye gave a little bite. I actually think I prefer the variation of this formula in Glezer's book ("Dutch Regale's Finnish Rye) cause it has no white flour, twice the rye soaker, and longer fermentation since no IDY boost.
I got that crust shape by placing the bread into Dutch oven seam side up.