Tourte de Siege
So I gave PiPs formula a go as I'm interested in upping my whole grain/rye chops. I did miss the salt he has added to the levain so I came up a bit short on salt which is noticable but nonetheless very tasty. In addition I opted at the last minute to increase the batch size and needed more seed to build the levain and made it up with white starter so its probably a 95% Rye opposed to 100%. Along with those changes i used whole Rye opposed to medium Rye.
I used a machine mixer on speed 1 for about 15 minutes and then finished using wet hands. I'm not totally sure what I'm looking for as far as development with this type of bread. Once the dough cohesively gathered together using wet hands I called it done. divided using flour and then used wet hands to round and flatten. I think I could have flattened them less during the shape and gotten a slightly higher profile. None the less it accompanied my tuna salad with wonder. Great crunch, simple flavor. And as was mentioned this bread is just great with some high quality butter.
Any feedback as to mixing, proofing is greatly appreciated.
I cut this too soon as I really wanted a taste and needed some bread for dinner. There are a few more that are uncut. I'll slice and add improved crumb shot tonight.