Russian Rye - The Making Of
Hi, This is The Making Of ...
from Andrew Whitley's "Bread Matters.
Photos and timeline from refreshing the "production sourdough" to the finished bread are in this post (** Now with crumb shot **),
you can find notes about the formula here:
The kitchen was around 22C all the time.
Tuesday night, 23.09 hours: Took the mature culture from the fridge and mixed up the "production sourdough"
Production sourdough right after mix at 23.14 hours:
Production sourdough at Wednesday, 6.09 hours: Quite frothy, but smelling not yet right
The production sourdough at 11.58 hours, smelling and tasting fruity/sour, ready for mixing:
The paste, mixed, at 12.32 hours:
The paste shaped, in loaf tins at 12.36 hours:
Slightly overproofed (I had left the house for longer than I intended) at 16.40 hours, ready to go into the oven:
After the bake, at 17.22 hours:
No oven spring - as I said, the proof was on the long side.
Out of the tins:
Crumb shot at Thursday, 06.07 hours:
The crumb has not quite set at this time, the taste is very promising, but needs as well more time to develop.