Nury's Light Rye
Nury's Light Rye - Crumb
My first attempt at this bread resulted in a delicious-tasting loaf, but it did not have the open crumb that I expected. This was my second attempt. There has been much discussion of the difference the flours used might be making in the crumb.
This time my dough consisted of:
Water - 400 gms
Guisto's high gluten flour - 100 gms
KA Bread flour - 350 gms
KA White Rye - 50 gms
Levain - 45 gms
Salt - 10 gms
I kneaded about 16 minutes in a KitchenAide at Speed 3-4 to achieve windowpaning. I folded twice. The dough doubled in 3 more hours and rose a bit further while retarding for 24 hours. I warmed it 2.5 hours and baked it with steam at 450F for 5 minutes then at 425F with convection for another 25 minutes. I left it in the turned off oven with the door cracked for another 5 minutes.
As you can see, I achieved the more open crumb I wanted. However, the white rye resulted in a less sour and less tasty bread. It is merely delicious, but not as delicious as the one I made with whole rye flour. This small percentage of the total flour sure makes a difference.
I'm not that convinced the diffent flours used accounts for the differnce in the crumb, at least not all the difference. I also handled the dough much more gently in dumping it on the counter, patting in out and placing the cut "loaves."
I must have more data!
Fortunately, this is an easy and fun bread to make, so, until next time ...
David
