Same formula. used Danko rye from Barton Springs. Very very happy with all their grains that I have ground so far. . Timing for rise was unfortunately messed up because I fell asleep! Anyway successful as this is a forgiving dough. Fragrance and . Flavor amazing. This rye is very rich. Crumb has a bit of compression. Due to over rising and top catching on it.
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Is this 100% rye? It is very nice regardless.
86% rye . All the white is T 65 in the white YW levain so 125 mg of white rest of loaf is rye.it’s extremely flavorful. The YW makes the crumb so lovely . The Danko baked up darker very chocolate taste to crust.
How much did the dough expand in the Pullman?
Yeh it was 1/2 full so I thought I had time but the oven was warmer than I counted on and I fell asleep and left it too long. I was all the way to the top when I shut the lid. The previous iteration of this bread I had it at a cooler temp so the dough was rising more slowly as well as being considerably firmer when I placed it in the fridge and it was still below the edges as you can see in the pics I posted at that time. This is definitely a dough to keep an eye on!
Great. Thank you.
Great looking bread.
Your breads are always SO amazing!! I could never make rye like you do 🙏
Of course you can! You already bake beautiful rye breads 🤩
I balk at too many steps :) I also do not have many of the ingredients that are required for the various ryes. I shall enjoy the posts of others such as yourself. c
I use simple ingredients, too. I love white rye flour, but it's to expensive for me to buy, so I use whole grain. Anytime a recipe calls for white rye malt, you can substitute it with rye flour, it works just as well. One ingredient that is very nice to have is fermented rye malt but I can live without it and still make nice bread 🙂
Very nice loaf! I still need to try this one when I get off my barley kick…. Looks like it has great texture for a rye.
The first time I was very careful with the rising time and temps. Do watch and not too warm and not too high in the pan. c
Glad you like the Barton Mills grains. I’m a big fan of the DanKo Rye. I tried one of their others which I forgot the name of and it was also very good. The grains definitely have a unique color and flavor compared to the other rye grains I’ve used and I much prefer them. I also love their WW grains.
Anyway aside from your sleep causing over fermented dough this looks very good, nice and moist.
Happy baking!
Really happy with it. Very rich and dark like a pumpernickel and it stays very moist but not at all gummy and is better after several days. Your tips about rising didn’t work with my sleep!!! Just with bread haha
Caroline what a gorgeous loaf of rye bread, you have these types of bread mastered.
Benny
I've now baked a different one of your yeast water Pullman loaves the past three weekends, and each has turned out very well. I coarsely ground Danko but had to substitute Type 70 sifted Yecora Rojo for T-65, and otherwise followed your recipe exactly. The flavor of Danko is very rich, compared to other ryes that I've tried. You're the best, Caroline.
Richard
Such a gorgeous bake Richard. Both crust and crumb look outstanding, well done!! It must taste amazing.
Benny
That’s a perfect loaf. Just goes to show how our own in home circumstances really direct the outcome. I think of each bakers’ formulas as suggestions and then we use our own ingenuity. You definitely hit this one out of the park. c
Thanks, Caroline and Benny. It's been fun learning about yeast water, and also about using a large Pullman.
Richard