Having lusted over High percentage, multistage Rye breads for some time now, and being inspired by recent posts such as Phil’s and Cordruta’s, I finally took the plunge.
This is one time consuming, precariously scheduled recipe, that leaves you wondering at the end, whether or not crafting this bread is worth it.
Medium Rye is not available where I live, and so I improvised by sifting whole grain rye flour. The resultant flour consistency is close to a medium rye (I think).
I followed Hamelman’s instructions, including 1 tsp of yeast at the end. As usual, this is a paste rather than a dough, and therefore to boost the 20% bread flour strength , I added 1 Tbl Vital wheat gluten to the final mixture.
The Paste, rounded by wet hands. Bowl oiled slightly with water.
The paste, divided and rounded by wet hands.
Smooth top Heavily Dusted with whole Rye flour.
Inverted into a 50% bread flour, 50% rice flour dusted kitchen towel.
After 50 minutes of proofing.
Inverted on to parchment, with corn meal at the bottom.
32 hours later.
Lovely slightly moist crumb, and chewy rye-infused flavored crust. Very typical of German Rye.
The verdict: worth it, only if i could afford a whole day at home.
What spreads would best complement this bread? anyone?
This was my last bread of 2011, happy New year everyone!