Started to play around with Rye flours and by using a combination of techniques found in Robertson’s Tartine Bread and Reinhart’s Whole Grain books I came up with the following formula. The dough is a 78% hydrated using a firm leaven and soaker.
Background: I have made over 100 loaves, mostly using the sourdough "no-knead" meathod. Now I have a 300W Kitchen Aid mixer on loan. I have tried the following recipe several times: http://www.lkphd.com/baking/2010/7/8/polish-country-rye-bread.html
My problem: gluten never seems to develop to anything even remotely like a "windowpane." Worse still, after just 2 minutes in the mixer, the dough starts to break down, and become progressively more soupy
So I've made a connection thru a local restaurant that should help me get access to bulk flours. I'm definitely going to buy 1 50lb bag of GM Harvest King Flour, but I'm interested on any opinions on the following flours:
- Giusto All Purpose Enriched Unbleached Flour
- Pendleton Power high-gluten
- GM Rye Flour
Any feedback appreciated, thanks in advance folks.