Hamelman 80% rye w/ soaker
Hello, everyone. I baked Hamelman's 80% rye recently, and it didn't turn out entirely as I expected:
- The crust was very tough. The crumb was perfect, but you could knock someone out cold with the a good swing of the loaf.
- The 1.5 pound loaves seemed rather small. I suppose this is just the nature of high-percentage rye, but I have seen pictures of rye on this website that had a bit more volume.
- Shaping this loaf was a bit like shaping clay. Is this typical? Hamelman describes the shaping process for rye in the same terms that he uses for wheat.
Overall, I was pleased with the results. I enjoyed eating it (my family doesn't quite like the intense flavor), but I'm not sure I would bake it for friends. I don't mind bread with some substance to it, but this just seemed a bit too tough. Is that par for the course for this type of bread?
Thanks for your advice!