Hi bakers, I'm back with one of my favorite formula ever: 20 % rye. I have to admit that the last few baked breads weren't very good, and I think that a reason for it could be the fact that I have to adjust the timings with the hot temperatures that are going on here in Italy.
But finally I think I made it, with this rye dough I stared at every passage and I managed to gain the right times almost in every passage; the only issue being the fact that maybe the bulk fermentation could be pushed a little bit further.
I'm going to write all the passages in order to let you know the details and to have a feedback about some advices or suggestions to be a better baker the next time.
100gr whole rye flour
400gr type 1 flour (here in Italy we call this way a semi-whole wheat flour with a good power, circa 12% protein)
410gr lukewarm water
10gr pink himalayan salt
100gr leaven (built the night before with 20gr type 1 flour starter, 40gr water, 40gr type 1 flour)
8 PM: built the leaven and let it sit overnight covered with a clean towel
5 AM: mix the leaven with the water first and then add all the flour. Let it sit for one hour covered
6 AM: add the salt and mix well with the pinch tecnique and let it sit for half an hour coverd
6.30-8 AM: fold three time, one time every half an hour
8-9 AM: bulk fermentation without foldings, during this time the dough should rise a lot and form some bubbles
9 AM: preshape phase where I tried to develop more gluten strength by moving the dough onto a very lightly floured surface, then I let it rest on the bench for 20 min
9.20 AM: I shaped the dough and put it into the proofing basket and let it rest covered for circa one hour
(in the photo you see how active it was at this stage)
10.20 AM: I put the dough in the fridge for the retarded fermentation and let it rest there for eight hours
18.20 PM: baked the bread: 20 minutes covered at 245 degrees C and the 25 minutes uncovered at the same temperature.
I am very satisfied with this bread because I was so in tune with all the passages of the process that I feel more connected to it then with the other breads I baked in the past. It is a learning process and I am amazed about how easy it is to forget how important the art of adaptation and adjustment is.
I put in also a crumb shot: this is the perfect pattern for a toast or for a bruschetta, right amount of holes but not so many that the filling would fell down (you know what I mean).
I hope to read your feedback and I really thank all of you for the constant inspiration I gain from this community!
Happy baking, Beatrice! X