quick question; is there a point at which - particularly with 100% rye sourdough - you can simply go overboard with hydration despite that fact that you can still scrape batter into tin? And once it’s ready for bake would you see longer in the vain hope it’ll hold together? I made a rugbrod at 150% hydration with over 100% seeds and have it proofing overnight in fridge....tomorrow I’ll put in oven - try to right a wrong but advice welcome
a successful retardation of 100% rye?
Seeds?
I tend not retard 100% rye but the recipe has more seeds than flour roughly 2:1 rye/spelt and then lots of rye berries and seeds:
liquid 370
flour 235g
seeds 175g
rye berries (boiled and soaked) 230g
Levain 135g
spelt? 100% rye? I am confused.
My fault it’s not 100% rye - it’s a rye levain, rye flour and 170g spelt
38 F cold stops Amylase action in its tracts as it does all enzyme action.
I find ryes very forgiving for this reason. You don't have the gluten formation not the shaping issue. Too hydrated? (whatever that means for rye) well it's going into a loaf pan anyway. Unlike a wheat flour bread where you can feel it's too high or too low.
I understand where you're coming from.
Well going to see what happens either way I thought that a retsrdation might make an already sour rye very sour...am I right? On the bake does it stand that the more hydrated a bread the longer a bake?