As a follow up to my last post on super hydrated dough, I have been making a loaf every day now for 3 days. My first batch had 10% dark rye and my daughter thought it was uncommonly delicious. That's a big statement from a 17 yo daughter.
Day 2 brought a batch with only 5% rye and a less intense bake in the early stage. The loaf was lighter in color and still delicious.
Today, I made a double batch and stayed with 5% rye which I scalded and cooked for 1.5 hours. After cooling to RT, I incorporated the rye and went to an autolyse period of 20 minutes. At that time I added the salt and yeast and folded for a dozen or so times to incorporate the salt. There was quite a difference in the way the dough felt and handled after delaying the salt for 20 minutes.
The flavor is quite unique. The nutty after tones are still there and it seems just a little sweet and wholesome. I don't think that is a very good description let me think about it and talk to my testers.
Sorry I don't have an image to show at the moment. I'll try to get one up when my camera returns.