Rye experiment #2
This is my 2nd attempt at a high concentration rye. I adjusted my first attempt...
I lowered the chunky-rye soaker from 50% of total "flour" to 25%, and milled the chunky rye stuff at a slightly more fine level (but it was still pretty chunky). Also, I used whole-wheat flour instead of white flour, and increased hydrations for the soaker and the overall bread. I did not use any baker's yeast, all naturally leavened. I also made a larger loaf, 1000 grams vs. 775 grams previously.
This dough had more gluten development than my last attempt, but it was still not enough to form a shape-able dough ball and an actual free-standing loaf. I had to use a pan again. Which isn't bad, it just is.
Here's the formula I used:
|Total Dough Weight||1000.00|
|Total Dough Hydration||75%|
|Total Dough Flour+Soaker Weight||571.00|
|Total Dough Water Weight||429.00|
|Rye Flour Leaven Percentage||40%|
|Starter Weight (125% starter)||23.00|
|Chunky Rye Soaker Percentage||25%|
|Whole Wheat Flour||200.00|
Here is my chunky rye soaker, before soaking. (I did not do a hot-soaker). Milled it at a coarse level in the miller, but not as coarse as last time.
Here's what the final "dough" looked like after scooping into a pan, and using wet-fingers to flatten it out.. (before dusting with rye flour on the top):
I did a bulk+final ferment of 90 mins. It might have been too long. Not sure. It did rip itself apart again, this time on the sides mainly, and a little on top. So I guess that means it is defective, but I honestly don't think there was enough gluten development for it to rise in the oven without tearing. Maybe I am wrong.
I wrapped it in baker's linen (couche).
This time, I waited a full 28 hours before cutting into it, as recommended.
(For my 1st heavy Rye I did not have any whole wheat, but a little bit of white. It was a new experience to me, I've never tasted a high concentration rye before. I cut into that loaf only after 4 hrs, and it was good. The next day, it smacked me over the head with Rye flavor. Almost too much for me. It wasn't bad, I just wasn't used to it. Or maybe didn't pair it with a good meat or cheese at the time.)
This one -- the mix of rye + whole wheat, I like better. When you first taste it, it is a strong combination of rye and whole-wheat -- I like the balance the whole-wheat component brings to it. It is very elemental. I like it. There is also a pretty sharp sour as a finishing taste, but it also balances well with the initial strong kick of the grains.
Overall, I'm happy. I need to get some pastrami and swiss, or something, to go with this...
My eventual goal is to find a combination of: rye flour, whole-wheat flour, and "chunky soaker" (of both rye+whole-wheat), that maximizes the chunky soaker and rye flour, but still allowing to form an actual shape-able free standing loaf, without any white flour. So I'll just keep experimenting. :-). Next up will try splitting up everything 50/50, as time permits.
Cheers, and happy baking!