Rye Miche - "Bread" 3rd edition
I baked the Rye Miche from "Bread" 3rd edition. 100% rye, half whole rye, half medium
It's nothing if not hearty with a tight but not super-dense crumb. I like the flavor with smoked fish, cheese, and veg spreads.
Whole grain and multi-grain breads
I baked the Rye Miche from "Bread" 3rd edition. 100% rye, half whole rye, half medium
It's nothing if not hearty with a tight but not super-dense crumb. I like the flavor with smoked fish, cheese, and veg spreads.
After a run of tight crumbs, I made sure to develop the sour and bulk ferment the full 12-16 hrs in the formula. I used a 10% bassinage during the mix, and set the proofer to 75℉; my San Diego whole rye culture likes it warmer than the 70.℉ in "Bread" 3rd edition.
"Workday" 100% Whole Wheat 2023-02-12 Photos
It's got a nice hearty whole wheat flavor and a fairly open crumb for 100% WW.
This is my first try of a rye bread (95%). It is a little light and spongy, I think, and I probably could lower the amount of flas/clas.
4 elements used in this bake:
1. Mariana's method for making 2-day solod (from spent grains)
2. Solod mash from rusbrot (from frozen)
3. Borodinsky recipe from Beets and Bones
4. Baked in zojirushi bread machine in my own pan.
2023/3/3 Mariana gives an explanation for the "sag" in the rye bread! Thank-you !!
3 rye sponges, one wheat sponge, and a rye soaker - and then the final dough.
This recipe in "The Rye Baker" (this one at the author's website is very similar https://theryebaker.com/wholegrain-franconia-ryevollkorn-frankenlaib-germany/) uses 3 stages plus a soaker.
I've read about multistage ryes, the Detmolder 3 stages in particular. Each of the 3 stages is designed to develop a different flavor/texture: the hydration and temp/time of each stage favors yeast, then acetic acid, and finally lactic acid. This makes sense.
I was hoping to get a more open crumb than the last time, I didn't mix as long as before, staying closer to the recipe instruction of 40 folds in the bowl (I did the first 30 with 90% of the recipe hydration, then added the rest of the water as bassinage, and did 20 more folds to work the water in).
I also made sure not to cut the bulk fermentation time short. The retarded proofing time may have been a little short but I proofed 45 minutes at room temp before going into the fridge, and my rye culture goes dormant in the fridge pretty quickly.
There are SO many recipes/instructions/maintenance plans. Can you please suggest the best links?
I'm relatively new to sprouting grains. I sprouted some rye grains recently that I think I might have over-dehydrated because I used an oven that was probably too hot. The grains look a little shrunken, some a bit shriveled. Before sprouting they weighed 250g, they now weigh 218g. My question is whether or not I should bother milling them and using the flour and expect to get a decent result (even if I don't get the benefits of a sprouted grain). Thanks for any input.I am looking for suggestions for whole wheat flour for a yeasted sandwich loaf. I've used KAF WW and Maine Grains WW. I was surprised when I used the Maine Grains flour instead of KAF that the difference in flavor was noticeable - Maine Grains had a much better flavor. So much so that for whole wheat bread, I don't think KAF would be my go to anymore.
The protein content for Maine Grains is 12%. Can anyone suggest a substitute for Maine Grains that would have a higher protein content that also has a good flavor?
This is rye week (I typically bake once a week, alternating between rye and Hamelman's 100% workday whole wheat), so I made this https://theryebaker.com/berlin-ryeberliner-landbrot/, adding caraway seeds and scallions, just because I like them.