For a change a 100% wholemeal rye bread. Before and after the bake. The final proofing was probably a tiny bit too long. Got distracted and almost forgot about it.
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A Panettone Break
looks great ... tho I'm kinda surprised the cracks that were there before baking are almost identical after. My high ryes tend to burst open in the oven. I was going to ask how it tastes, but you may be waiting before slicing in. -- Rob
I my experience a 100% wholemeal rye bread is pretty picky when it comes to oven spring. It doesn't need much and the oven spring is very moderate. Nevertheless this loaf is definitely on the lower end of the scale. I'm pretty sure, it's mainly because I forgot it during the final proof 🫣 Fortunately not too long to have an impact on the taste. I'm very pleased with the taste. Very mild but not bland. I'm not a big fan of sour sourdough bread.
Usually I bake the 100% rye bread recipe from Thomas Teffri-Chambelland (https://www.youtube.com/watch?v=XiaSmVZxkYs)
This time I tried something different, inspired by Alex / Brotokoll: https://brotokoll.com/recipe-archiv/roggy-balboa-100-freshly-milled-rye-sourdough-bread/?lang=en
Looks like I need more practice 😃
How was working with such a high hydration? I'm not sure the rye I use could take it.
Rob
Like always, you have to adapt the hydration to the quality of the flour. And it can make a huge difference. I have 2 different wholemeal rye flours. With one of them I can increase the hydration to 100% without problems. With the other one, for more or less the same consistency, I can go only up to 85%-87%. Unfortunately the first one is not available anymore.
Anyway, rye is like always pretty sticky, even at low hydration. Quick non-sticky hands are an advantage 😃
baking with Darwin 🤣 non-stick hands would be an evolutionary advantage🎯
That’s a pretty loaf.
Paul
Thanks Paul!