I adopted multiple tips from this site in order to try and achieve a successful loaf. Paul said “ one bubble” see pic above top right is THE bubble . Dan said bulk in pan . I can’t remember who said make sure and bake thoroughly… will do tomorrow. I made two levain with YW one white one rye. All flour in the dough is Mock Mill ground to a more coarse setting than I usually do, another tip from someone here on TFL. A Community Bake for sure!
Before bulk in pan :
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Anxiously awaiting your results. What size pan are your using and how much dough did you use?
Why the courser grind? Are you sifting out some of the bran?
I took Danny’s advice from his post and upped to 1900g. As for the grind I don’t remember which thread but it was fairly recent a comment about rye not benefiting from a finer grind … I never sift. I did autolyse overnight. This dough has my “ trinity” in it so should be tender and somewhat cake like. We shall see!!! I’m anxious too 😊
adding: It was 1 hr sitting in a sunny window to get a bubble with a pretty nice smooth rise. Compare the ridges showing in the two pics. I just dared a peak in the fridge and after 3 hrs cold temp it’s almost to the top of the pan so I think it will fill nicely when I bake tomorrow. Stay tuned.
Possibly this CB [post] from a resource @GeorgeQ posted.
I had come across similar hints about the need to mill rye coarsely in previous TFL discussions. This was interesting to me as it came on the tail of a home milled rye failure, where I happened to be milling finer than usual.
I’ve never seen this before. I don’t usually bake 100% ryes so I wouldn’t know one way or the other how true this is. I usually grind rye course and sift and then re-grind on finer setting and either use or sift with a finer grade drum sifter.
Curious to see how this one turns out. Are these single YW builds for the levains?
I haven’t done more than a single build in years. I use 30g of stored starter and add however much flour and YW I need to get my final 100% hydration levain and leave it overnight . Next day it’s always very developed and has sometimes already fallen back but that’s ok I just stir and use . I don’t pay any attention to amounts or timing or what stage of readiness the levain is . If I’m not using YW I follow the same method . 30g stored starter and feed to the amount I need with plain filtered water and whatever flour I want. It’s easy and always works.
Fragrance is everything I could hope for. Slipped out of the pan and perfect rise filled the sharp corners. Wrapped in linen towels and will slice tomorrow.