Whole Grains

A quick search showed that this topic comes up every so often.  But all the posts I have seen that mention rye don't distinguish between medium/whole/dark/pumpernickel.  And most don't distinguish between the percentage of rye in the bread.  Or why Reinhart says that Poilane miches are better after 3 days.

So:

I based this on the Mixed Flour Miche in the the 3rd edition of "Bread" - the formula changed a bit from the 2nd edition.  The 3rd edition recommends bassinage for the home baker to help develop the gluten in the 80% hydration dough.  I usually love the flavor of rye/whole wheat breads and maybe bassinage would help with the gluten for a wettish dough.

Here is the result:  Mixed Flour Miche Photos

Most of the recipes in "The Rye Baker" and the rye recipes in "Bread" call for medium rye; a few use whole or dark rye or pumpernickel (coarsely milled whole rye).

Just for fun (and because I had bought a lot of Great River Milling Dark Rye (which they describe as whole) I used dark rather than KA Organic Rye (a medium rye) in a 100% rye sourdough from the CIA Baking and Pastry textbook.  BTW, my sourdough culture is the Great River Milling Dark Rye.  

I was surprised by a couple of things:

I shelled out $48 (!) at Google Play Books for the 3rd edition of "Bread" and it's paid off for me already.

Workday 100% Whole Wheat Photos

The Workday recipe is designed to fit the breadmaking around a conventional work schedule.  Here is my schedule; each step is about 12 hrs apart: