Feb. 4, 2022. 84th bake.
This is my 4th bake based on Denisa's 100% rye recipe.
https://www.thefreshloaf.com/node/67054/100-whole-grain-rye-sourdough-bread
3rd submission to the Rye Community bake.
https://www.thefreshloaf.com/node/69775/community-bake-rye-bread
2nd time with home-milled rye flour.
Previous bakes in this series:
https://www.thefreshloaf.com/node/69816/83rd-bake-01282022-denisas-100-rye-take-3
https://www.thefreshloaf.com/node/69787/82nd-bake-01242022-denisas-100-rye-take-2
https://www.thefreshloaf.com/node/69634/78th-bake-01062022-100-rye
I forgot to wet the top of the loaf to get the seeds to stick. Most fell off when de-panning and when wrapping and unwrapping the towel. Paper plate is 9" in diameter.
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I anticipate that it will have a slightly dense but well-aerated crumb.
Nice work, Dave.
Paul
Just cut it open and posted the crumb photo. Oh man, this loaf hit the spot.
This loaf has about 18.8 g of jaggery. And I could taste it. But it seems sweeter than that amount of sugar would suggest.
Due to the coarser particles of the previous bake (using Vitamixed flour) not seeming fully hydrated, I scalded/soaked the final dough's flour this time with all the final dough's water, and let soak for 3 hours. Denisa's recipe just used dry flour.
My Vitamixed flour is not homogenous in particle size -- the coarsest bits are noticeably coarser than store-bought stone-ground rye.
Does a scald with soak create sugar with rye?
I wrapped the loaf in a towel immediately after de-panning. (Have yet to fill in the details in the OP from my bake notes.) I let the wrapped loaf sit out for about 90 minutes before putting the still-wrapped loaf in a sealed plastic bag.
I cut it open about 46 hours after taking out of oven.
I think I hit upon a good combo of scald/soak, jaggery sugar, and 1 tbsp bread spice here. My first thought upon tasting was that I have to show it off. An apartment neighbor now has a chunk, and I'm waiting for their verdict.