squattercity
Mon, 03/31/2025 – 07:17
45% entire rye/55% bread flour (all of the rye prefermented with a 3% inoculation for 12 hours) … 1% caraway … 1% salt … whole hydration ~80%
tastes nice … however in my quest for a extra expansive crumb, I am pondering that subsequent time I’d exchange the bread flour with all-purpose … and probably add a pale rye malt scald.
Rob
Sail upon the seven seas of rye! Love the pale color, and that crumb seems to be excellent to me for some form of deli meat and mustard.
-Jon
although I am excited about your quest for a extra expansive crumb, Rob. Would AP assist with that? And the way would the scald assist with that too? And by expansive, are we trying actually for one thing that expands extra, i.e. extra holes, extra rise, extra spring? Or is it additionally the feel of the crumb you are concentrating on, i.e. a extra tender crumb? The tenderness I’ve positively gotten with AP; the holes I’ve extra luck with bread flour (for identical day bakes, and with hand mixing).
thx, Lin, to your ideas. The bread is scrumptious & the crumb is a lot tender & moist. However it is a bit dense/heavy. Earlier than my issues with my rye flour (finer grind yielding over-fermented levains, which I efficiently combatted with a lowered inoculation), my loaves got here out gentle & ethereal. This one rose superbly however nonetheless felt heavy once I pulled it from the oven.
Perhaps I am overthinking it. Perhaps the issue is the finer grind of the rye and I’ve to dial the rye %age again.
However after studying this from Maurizio Leo — https://www.theperfectloaf.com/sourdough-bread-high-protein-white-bread-flour/ — my thought is that possibly the bread flour may very well be weighing it down.
Rob
