Finally got myself to do a rye bread. I didn’t grow up eating much rye bread and don’t understand it well. To me, it has a bad reputation of being a dense bread. But I do know that there can be a lot of flavor and nutritional value.
my first attempt at it is only about 25% coarse dark rye (Bob’s Red Mill) I think it turned out great! Will up the rye content in the next version.
It's been a while since I've made this ciabatta that is based on Reinhart's Poolish Ciabata recipe in The Baker's Apprentice. Happy to see that it's as reliable as ever for me. This is based off of Reinhart's Poolish Ciabatta. modifications include addition of oil and process changes.
Poolish
320g bread flour
340g room @70F (or cooler if in warm climate)
pinch of Dry Instance Yeast (I literally, use two fingers to pinch some yeast for this. it doesnt register on my scale)
My 2nd attempt at a seed loaf. First attempt was too ambitious (with sunflower, pumpkin, quinoa, oats and sesame) using Hamelmann 5 grain levain formula and turned out to be a salty wet mess due to soaker hydration issues.
This one I kept to my standard SD formula with adjustments from 16% to 30% whole wheat. Added a soaker of course ground bulgur and a cold soaker of flaxseed.
