This is my second take on the SBFI Finnish Rye. Didn't get so much spring on the first take, but it was tasty and seemed pretty popular. I only got one slice out of two loaves.
This time I focused on a little more gluten development, mixing for about 8 minutes, then adding the soakers and mixing for another 3-4. Bulk ferment was 3 hours with three folds, final proof about an hour both at 78F. Also added a couple of Tbs of vital gluten to the mix. The dough is pretty sticky stuff; wet hands help.
Baked at 20 minutes @ 460 with steam, then another 20 @ 460 without. We'll see what it looks like inside tomorrow.
Bob
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Funny. I just thawed my last loaf of this bread this morning and made a sandwich with smoked turkey breast for lunch. Good stuff. Looking forward to seeing the crumb and your tasting impressions.
David
Here's the inside:
Taste-wise, I think it's a pretty good, but not my favorite. Reasonably complex flavor profile, nice chewy crust. The the molasses comes through just a bit much for me (and I like molasses); even a couple of days after the bake. It's popular here so I will continue to make it. Maybe next time I'll reduce the molasses or try barley malt syrup.