Wheat (King Arthur AP unbleached white) and whole rye loaf. Whole rye flour imported from Germany. Will post a crumb shot after a few hours of cooling.
33% of flour pre-fermented in a 100% hydration poolish. 67% of flour is wheat, 33% whole rye (Roggenvollkornmehl).
24 hour room temp poolish, 12 hour refrigerated bulk ferment with 3 stretch/folds, 1 hour refrigerated proof, 1hr 20min bake at 415F after a 450F preheat. Handful of ice cubes thrown in the oven with the loaf.
Cannot wait to see crumb shot. Looks scrumptious!!!!!!!!!!!
Nicely done!
Crumb shot. Creamy and with a nice rye tang.
well done.
Oh gosh. That is beautiful!
Oh wow, I do believe you have the holy grail of bread here - this is exactly what I aspire to achieve with baking, rustic crust, nutty flavour and a billowey soft crumb.. I bet it makes a beauriful sandwich!
Thanks all. This turned out fairly well. The 67% white AP / 33% whole rye is a great balance of softness, oven spring and body. I do like the darker, weightier loaves with more rye and also spelt, but it's nice once in a while to move towards white all purpose.