Baking never ceases to amaze and confound me. So ... these two are my first bakes of the year, made to more or less my usual recipe.
The left : the usual 200g wholemeal rye, 500g standard wholemeal, 200g strong white. All I did differently was use a 24 hour preferment for the first time. And use a stand mixer. Mostly. It just would NOT come together so I finished it off by hand, before a 2hr prove.
Still smells heavenly 24 hours out of the oven, but is a lot flatter than I usually manage.
The right: a 4hr preferment & ran short of the wholemeal rye so it was 75g of that and 125g white rye. The rest the same. All mixed by hand.
Fantastic rise.
Conclusions? I mix a helluva lot better by hand than my Kenwood; was it the day-long preferment making it smell so wonderfully? I've yet to taste either, but I'm looking forward to both, particularly the one on the left!