45% whole rye/55% bread flour (all the rye prefermented with a 3% inoculation for 12 hours) ... 1% caraway ... 1% salt ... total hydration ~80%
tastes great ... but in my quest for a more expansive crumb, I'm thinking that next time I might replace the bread flour with all-purpose ... and possibly add a pale rye malt scald.
Rob
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Sail upon the seven seas of rye! Love the pale colour, and that crumb looks just right to me for some kind of deli meat and mustard.
-Jon
though I'm interested in your quest for a more expansive crumb, Rob. Would AP help with that? And how would the scald help with that too? And by expansive, are we looking literally for something that expands more, i.e. more holes, more rise, more spring? Or is it also the texture of the crumb you're targeting, i.e. a more tender crumb? The tenderness I've definitely gotten with AP; the holes I have more luck with bread flour (for same day bakes, and with hand mixing).
thx, Lin, for your thoughts. The bread is delicious & the crumb is plenty tender & moist. But it's a bit dense/heavy. Before my problems with my rye flour (finer grind yielding over-fermented levains, which I successfully combatted with a reduced inoculation), my loaves came out light & airy. This one rose beautifully but still felt heavy when I pulled it from the oven.
Maybe I'm overthinking it. Maybe the problem is the finer grind of the rye and I have to dial the rye %age back.
But after reading this from Maurizio Leo -- https://www.theperfectloaf.com/sourdough-bread-high-protein-white-bread-flour/ -- my thought is that maybe the bread flour could be weighing it down.
Rob