A Little More Rye
I enjoyed the last country rye I baked so much that I tried another one. This is the Polish Cottage Rye from Local Breads and the formula is pretty similar to the one I used for the last bake. The only place I really strayed from the book was to use a coarse, whole rye instead of a white rye.
Two main differences between this and the last bake: a long knead rather than stretch and folds and a less aggressive bake. It was nice to be kneading again, even with such a sticky dough. All that kneading lent a bit more strength and a bit more chew to the crumb. In combination with the cooler bake it made a crust that was more crispy-chewy than crispy-crackly.
All in all a very nice bread. These light ryes are beginning to grow on me. I think I'll head back to the books to find the next one.