The last 12 hours has been one of those days. When I mixed up my final dough last night it just seemed wrong. I ran all the numbers and it shouldnt have felt like it did. I had to add flour, but I shouldnt have. Then in all the cleaning and getting the kids to bed I forgot about the dough. Woke up at 430 in the morning realizing I left the dough sitting on the table all night. Fear set in that it would be over-proofed and I wouldnt be able to save it. I went down half asleep, scaled and shaped the loafs. Put them into the brotforms and went back to bed. At this point it was going to be ok or a failure. The cool kitchen overnight was the one thing that was on my side. About 4 hours later I loaded the first loaf into the oven. I then realised why the dough was so soft. I left out the second part of the rye flour in the final dough. I baked the loafs and they came out looking really nice.
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these sure look wonderful! Love the dedication and hope you got the sleep you missed.
Cathy
Thanks,it wasnt more than a half hour so Im ok with it.
rye bread I have ever seen! That color of blistered crust is killer ! Very well done indeed and
Happy Baking
Thanks!
Those look gorgeous! What was the final percentage of rye in the dough?
Looks like my comment got eaten by the internet.
Those loaves look lovely! What was the final percentage of rye flour?
Sorry about the delay. 30% dark rye flour and hydration was 70%. Once I get things under control I will post a recipe. Im working on a smoked rye bread. You bake the bread then when you pull it from the oven place it in a cold smoker and give it a good smoke while cooling.