40% Fraser Valley Organic Medium Rye
Today I was on a mission. To defeat this fear of developing and shaping rye dough. I learn best through video and photos and I have found that there are not nearly as many video tutorials for rye breads as there are for white breads. I used a 40% formula and followed all that I have learned on this site as much as possible. My last week's attempt came up short with little rise/oven spring. This time, a combination of longer bulk ferment and proof times, along with an amazing organic medium rye flour from a local mill, produced loaves that I am finally happy with. Not to mention Dumbo sized ears that I have never achieved before. Flavour is lightly rye, with a definite sour tang.
Shaping was done in air with wet hands, and proofed in brotforms for almost 2 hours at 78 degrees.
Crumb shot a day later. Any suggestions/comments on the crumb from the rye experts out there?