November 7, 2011 - 12:50pm
Whole Grain 25% Sour Rye
This was inspired by Franko's 25% Sour Rye with Toasted Seeds. I followed his recipe with the following alterations:
- Instead of AP flour, I milled 45% hard red wheat, 45% hard white wheat, and 10% rye, then sifted the results to a final extraction of 85%.
- That said, I ended up adding an extra 1/2 cup of KA BF during kneading to get the stickiness under control
- After the final stretch-and-fold, I let the final dough proof for another two hours, then refrigerated overnight
- This morning I took it out of the fridge, let it warm for two hours, shaped, and then let proof for 3.5 hours in a banneton
It's cooling now, I'll taste this evening!
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Comments
The crumb came out a little more dense than the original -- not surprising with whole grain instead of AP. It's very flavorful, and the crust is chewy. Breakfast!
Hi Loyd,
I think the crumb looks just right considering the mix you used for this one. Open crumb isn't the be all and end all for breads. Anything you might have given up in that regard I'm sure is more than made up for by the increased flavour of the whole grain. Your loaf has a good profile to it, the flour pattern and scoring are very well done and most importantly you like the flavour. Nice baking Loyd!
Thanks for the original recipe!