Hamelman's Sourdough Rye with Raisins and Walnuts
Hey you all!
I've just baked the sourdough rye with raisins and walnuts from Mr. Hamelman's "Bread" book (pg. 208) and I am very happy with it. I really enjoy its texture given by the combination the nuts and fruits with the very spongy crumb. It is not sour at all and the crust is very "crusty". Also, the rye taste is evident, despite of this being a 50% rye bread and despite the other flavors. A very good, very tasty bread, in my opinion.
I halved the quantities and eliminated the yeast from the formula. I used 250 g rye flour No. 1370 (a medium to dark rye flour, 8.3 g proteins) and 250 g wheat flour No. 1050 (a dark flour with 11.6 g proteins, the nearest to high-extraction flour that you can find in Germany). For incorporating the raisins and nuts I used Andy's method illustrated here.
I also added more water during mixing, around 35 ml, raising the hydration from 68 to 75%.
The schedule for this bread looked like this: 8 hours for the sourdough at around 25 degrees, 2 hours 15 minutes bulk fermentation, 10 minutes preshape/shape, 45 minutes final fermentation (in a banneton with cloth and dusted with a lot of flour). (I keep my rye sourdough culture at room temperature and feed it twice a day.)
With scoring things went a bit wrong. This is the fifth rye bread I make and the first one I score, so I kind of panicked. I planned to make five cuts like here, but I ended in two seconds with much more assymetrical cuts. I thought the bread would come out very ugly because of this, but this wasn't really the case in the end. :)
With this bread I also realised I have the worst bread knife ever and that I need a better one very soon. It couldn't deal with the thicker crust of this bread, so the slices were kind of wavy. It also shredded the the crumb here and there, as you can see in the third photo.
I am submitting this post to YeastSpotting.
I wish you all happy baking!