In an attempt to reproduce the rye bread from a local farmer's market I baked this bread. It is a four-stage sourdough bread, 70% dark rye, 30% whole wheat, 72% hydration, 1.8% salt, 2% molasses, 0.1% instant yeast. 30% of rye flour is scalded (5 hrs @ 155 F) together with baker's 5% of a 2:1 mixture of white and red rye malts. The final dough had developed some gluten after mixing/kneading, not much though. This bread tastes great; however, I think the bread from the market has less rye in it and more gluten.
Lucy a determined German! I like it too. She would want to DaPumperize it of course but to each their own I say. It is great looking bread that has ti taste even better. Very well done indeed.
Happy rye baking
Wow. How much did it rise? That's amazing. Very tall pan. Well done!
Tip: Before baking, a wet spoon or spatula can push the overhanging dough gently back over to the inside edge without deflating the loaf. :)
Proofing after shaping was for 1.5 hr at 90F; the dough rose more than 1.5x. Before shaping the dough fermented for around 4 hours at 85. Thank you for the tip!