Sourdough Rye with-out Walnuts

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Mebake on 23 Aug 2010 at 01:16

This is a late bake from Hamelmans "BREAD", chapter 6: Sourdough Rye with Walnuts, only with Walnuts being left out (no stock). This is essentially a 50% Whole Rye Bread. I used HOVIS bread flour for remaining 50%. most of the Rye inthis recipe is fermented.

Obviously, i have done a lousy job on proofing seem side down. I had hoped to get the artisanal effect that Hansjoakim had: here. Reason may be my boule shaping, DMsnyder would you chime in here for an advise of your boule shaping experience from SBFI?

Having observed Hans Bake, i also increased the hydration to 75% to obtain a somewhat loose dough. I have used Whole Rye instead of Hans Medium Rye.

I haven't tasted the loaf yet, but i trust in hamelman's recipe.

UPDATE: now that i tasted the loaf, it is typical of 50% Whole Rye surdough breads: mild sourness, with earthy rye flavor. I think the walnuts were in the recipe for a reason. I'll add walnuts for sure next time.

khalid

Hi Khalid,

A Hamelman sourdough, 50% Rye flour, and 75% hydration; what a combination!

BW

Andy

Hey, the whole point of baking seam side up is that the bread decides on its appearance.  I think the boule looks lovely - as does the batard.  And your crumb certainly does.  I can only guess at its flavor.

Well done-

Larry