Wonderful 100% Rye Sourdough Crumb

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JoeVa on

Last month I've been playing with pure 100% sourdough rye bread formulas.

From the last loaf one of best crumb (the receipt was published on my blog, LINK). A super moisty, very open crumb. This is even closer to the one I've seen in Torino (Andrea Perino's Bakery), but that was a 90% rye and I don't know if they add also a bit of fresh yeast.

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Giovanni

How did you manage that open crumb with a 100% rye???

That's beautiful!

Larry

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Crider on Sun, 07/04/2010 - 15:42

Your recipe makes it seem so easy.

Yes, it's so easy.

The formula is based on Hamelman with these changes:

  • Fresh yeast: REMOVED
  • Water: UP to 96%
The "dough" is closer to a cake mix than a bread dough.
Giovanni

 

What if the dough/batter was poured into a disk first, and baked, cooled and baked again?

Would it be worth it?  Is it possible?  What are your thoughts?

Mini