Hamelman's 40% Rye with Caraway
Hamelman's 40% Rye with Caraway Crumb
This is the second of Hamelman's rye breads I've made. The first was his Flaxseed Bread, which I thought was pretty terrific.
Eric Hanner's photos of Hamelman's 40% rye looked so great (as did SteveB's), and others who had made it gave it such rave reviews, well! How could I not make it?
Eric and Steve both used AP flour and Medium Rye Flour. On reading Hamelman's formula, I found he calls for Whole Rye Flour and High-gluten flour. Since I had both of those, I used them. (Actually, I chickened out and used 2/3 high-gluten and 1/3 bread flour for the wheat flour.)
The good news is that this is one of the best tasting rye breads I've ever had. It is moderately sour with a pronounced flavor of rye and caraway. The crust was chewy, except the "ear" which was crunchy. The crumb was rather dense in appearance but with a lovely mouth feel and chew.
The bad news is that I think I must have under-proofed the loaves. I let them expand by about 50% before baking them, and I got explosive oven spring and bloom. The loaf I do not show had the biggest side-blowout I've ever had (and I have had pretty extensive blowouts with my ryes before).
I expect I'll be making this one again. Maybe I'll let it double before baking next time, though.