Making Russian Rye - Photos
I am posting here aafew photos taken along the way of making a Russian Rye, procedure and formula as in the first recipe in my blog (there it's called Russian Rye, Andy's version (85% Hydration, preferment 167% hydration, 35% flour from preferment)):
Here the rye sour ready to go:
The ingredients mixed into this clay-like paste:
Shaped immediately without a bulk rise:
After 60 min at 30C:
30 minutes later - ready for the oven:
My current batch of rye ferments rather quickly ...
After the bake (10 min at max temperature with steam plus 25 min at 210C):
The crumb - dense but not too heavy, as expected:
I hope this is useful to someone.