I just got done making Reinhart's 68% Rye Hearth Bread, and I wanted to ask if anyone else has tried this and whether they had similar results. The bread is pretty dense, and has a great flavor. However, the description of the dough is very different from what he describes in his book, and I am wondering if I am doing something wrong:
Hi Fresh Loaf People...
I received the Bread Baker's Apprentice for Christmas. I am a long time home baker, but I was interested in trying Reinhart's formulas and (I hope) learning new ideas about bread baking.
The first formula I tried was his "Light Wheat Bread." This seemed like a simple starting place in his book.
I was surprised at how dry the formula was... 55.6% hydration? I am used to much wetter dough (65% minumum), but I thought I would try to follow his directions before going my own way.
I'm at my second attempt making pain au levain following the recipe and instructions from Peter Reinhart's Artisan Bread Every Day. I went easily through building the seed starter and then the mother dough. Every thing went very well, although the activity in the seed starter happened faster than what PR indicated in his bood, sometimes rose and bubled in as little as 4 hours.