Today's bake: Cumin Rye - Chleb Sandomierski (Poland)
Source: The Rye Baker by Stanley Ginsberg
Notes: Increase hydration from 79.84% to 83.4%
Substitutions: Fresh milled rye @65% extraction for white rye flour.
Discussion: They say you learn more from your failures than from your successes...
I was concerned that the hydration specified in the original recipe wasn't enough for the high quantity (71%) of fresh milled rye flour I used so I increased it by 4% which was too much and resulted in a slack dough and a weak rise when baking. The crust does have a nice bite to it and the crumb is dense with a nice dose of cumin flavor. Although the loaves are sad to look at they do taste good.
Make again? - Probably not
Changes/Recommendations: Less hydration! Work on adjusting for fresh milled flour.
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Ratings:
Tony
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wow, Tony: this is the first "Make again? - Probably not" rye I've seen you post. Yet you say it tasted good. Can you elaborate on why you probably won't bake it again?
Rob
PS: I wonder if the cumin in this bread results from an unfortunate mis-translation. In German, kummel is the word for both caraway and cumin -- and this had made for much confusion in otherwise wise bread books. The same may be true in Polish. When I google-translate kminek in online recipes, it comes out cumin. When I google it solo, it comes back translated as caraway.
Hi Rob,
Reading your comment about the mis-translation for 'cumin' causes me to reevaluate my "Make again? - Probably not" comment.
In eating this bread the cumin taste just wasn't all that compelling but I would probably try it again using caraway. For those whole really like cumin it's worth a try and I would revert to the original hydration level, a reduction of approximately 4%.
Tony