Hello, I am taking a trip down memory lane in trying to make this sourdough rye with walnuts.
I got to taste a rye bread with walnuts, made by Mr. Hamelman, at the IBIE show in Vegas in September.
His bread was absolutely delicious!!! I'm afraid I'd never had the pleasure of tasting good rye bread prior to tasting his.
Using his formula, I hoped to re-create the flavor here at home. I just tasted a tiny slice and although my bread could never match his, it is good and tangy, and I love the walnut flavor in this loaf.
I did two things differently from the formula/instructions...I added 15g of vital wheat gluten to the mix to try and strengthen the dough, to compensate for the 50% rye; and for some unknown reason, thought I had to proof the loaves seam side up (consequently scoring after proofing, not before proofing). Also, running behind schedule this a.m., I just caught the sourdough as it was starting to deflate and am not sure if that had an impact on how this bread turned out. Having never baked with 50% rye before, I didn't know if I should be expecting any oven spring or not, but I didn't get any.
Here are my pictures: First loaf, no blowout; second loaf, side blowout; and a crumb shot
Here's Mr. Hamelman's bread from the IBIE show (demonstrating what this bread actually should look like!):
I will definitely try this bread again, maybe at 40% rye overall and see how it goes.