Hamelman's Rye With Sunflower Seeds
A few nights ago I made the rye with sunflower seeds from Hamelman's "Bread". Its is a 33% rye with 80% hydration (the rye includes a cracked rye soaker). The day I made the dough I immediately saw it was very very wet but I let it work in the mixer so I let it work in the mixer for 10-12 minutes instead of the 5 that Hamelman says. A huge mistake! The dough was over kneaded and like over kneaded rye dough, it went from wet and sticky to extremly wet and sticky! Anyway' I adedd a bit more flour and let it ferment for about 30 minutes then I folded the dough (another mistake) and let it ferment for half an hour more.
Eventually I manage to shape it int two nice batards and proofed and baked as written in the book.
The results were good after all. The crumb was not as open as I hoped so but it was very light and had a great bite to it due to the seeds and the cracked rye. The bread had a wonderful taste to it with a slight tang and some sweetness as well. Here are some photos:
And the crumb:
I have some experience with rye but still, I have much to learn. If I learned something from this baking is not to over knead rye doughs, not to fold them and to be gentle when handling them. Does anyone from you rye experts have other tips about handling rye? I'm sure a lot of members here would be glad to learn from your experience.
Happy baking to all of you!