Rye bread tips and tricks applied
This is the “80 Percent Rye with Rye Flour Soaker” from Jeffrey Hamelman's “Bread.” It's a wonderful bread about which I've blogged before. (Sweet, Sour and Earthy: My new favorite rye bread) These loaves were made applying a number of tips and tricks contributed by a number of TFL members, and I have to say, I was pleased with the results of every tip I used. So, a big “Thank you!” to MiniO, hansjoakim, nicodvb and the other rye mavens who contributed them.
I followed the formula and methods according to Hamelman, with the following techniques added:
Rather than dividing and shaping on a floured board with floured hands, I wet the board, my hands and my bench knife. I kept all of these wet, and experienced much less sticking of this very sticky dough to the everything it touched.
I shaped the boules “in the air,” rather than on the board. Again, less dough sticking to the board, and I think I got a smoother loaf top without tears.
I proofed the loaves in brotformen, floured as usual with a rice flour/AP mix, with the seams down. This results in the loaves opening at the seams, yielding a lovely chaotic top to the loaves and no bursting of the sides.
I am very happy with these loaves. I'll continue to use these techniques and recommend them to others struggling with high-hydration, high-percentage rye breads.