I've been baking my way through Hamelman's "Bread". Sometimes I don't always go in order- and right now, I'm stuck on the Sourdough Rye section. I decided to go with the "80% Rye with a Rye-Flour Soaker" (page 213) instead of starting with the first (40%) rye of the chapter. I deviated from the formula a bit as I baked a single pullman loaf instead of the 2 free-form loaves specified. I'm not afraid to shape rye- actually, I'm looking forward to seeing what it's like...but I do like the look of a pullman loaf. Same way I'm attracted to Volvo's, Frank Lloyd Wright architecture and cubism. Seems strong to me, nice lines, and perfect with a strong flavor like rye. If I bake all my future loaves in the pullman pan though, my posts would get very (or even more)boring.... However, my pullman pan was my Christmas gift and I intend to put it to good use :-)
I think this formula was a good starting point. I was going for experience with this loaf, but also to gain a sort of base-line. I want to eventually get to a high-percentage rye that is sweet (with the sweetness coming from the rye itself), very moist, dense and chewy. I'd also like it to include rye chops, cracked rye or whole rye berries as in Vollkornbrot- but I haven't found a good source for any of these yet. I do have Triticale- which genetically is 1/2 Rye. I was thinking of using this in place of rye berries or chopped rye. Not sure- anyone else tried it?
To confess, I have not had rye before. But the pictures in Hamelman's "Bread" of rye loaves were enough to draw me in.
I was pleased with the flavor and crumb of the bread, but not the crust. It was too hard and had to be cut off. Luckily that was easy because of the square shape! Maybe because I baked in in the pullman- the baking times could have been off, and like I said, this was my first try at rye. Crust aside though- this bread was nice.
Moving forward in the chapter, I'd like to try the 3-Stage Detmolder method- to satisfy my sourdough science nerd side I suppose. Sourdough cultures fascinate me, and I'd like to try this method and see what each stage is like. If you are not familiar with this method- basically it's building up your rye sour 3 times to bring about different aspects of the rye sourdough flavor by favoring each cultures preferred growth conditions. Really fun stuff.
So here's my first rye loaf, waiting- waiting and waiting- wrapped in linen for the full 24 hours before being cut into:
And here's the loaf:
Not the best picture, I know. The holes are from "docking" the loaf as per a recommendation on another TFL thread about rye. I can't remember which one, I've read most, if not all of them recently. I wanted to avoid a hole in the crumb so I docked it. I don't know if it was necessary or not.
I'm looking for any and all comments on rye here. Any suggestions, favorite ryes, good rye for a pullman pan? Anything anyone has to say on the subject appreciated.