The Fresh Loaf

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Picture of my Three Stage 80% Sourdough Rye Loaf

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loafgeek's picture
loafgeek

Picture of my Three Stage 80% Sourdough Rye Loaf

This is my first 80% rye loaf (using Hamelman's recipe)--next will be 90%.

Mebake's picture
Mebake

Hey, that is a cute High percentage Rye loaf, loafgeek!

Nice work! looking forward to your 90% version.

Mini Oven's picture
Mini Oven

It's a very nice crumb shot, no doubt about it...

...but it could be better.  :)     (I know, I'm such a killjoy!)

I'm looking at the density of the lower corners.  How was the dough placed into the pan?  Did you place a "log" into the pan and let it swell into the corners or press the dough flat into the pan filling those corners tightly?  The array of odd shaped bubbles in the middle tell me the fermentation time was enough but not (very close) over-proofed  so now I ask ... how did the tight density occur in the lower corners?  Was it shaping or something else?

Knowing that "4. Mixing:" instructions were changed, I might not blend the water first into the sour before adding the flour.  This might equate to over mixing a high rye dough since the prefermented sour is close to half the final dough.  Maybe that influenced the crumb.  Try mixing everything all at once and see if the crumb comes out more uniform.  

Mini 

By the way...  in older editions, there are typos in the line: Full sour (second line from the bottom of page 204) with slight variations of the amounts.  (Errata May 2010)  14.72 lb  *  7.36kg  * 1lb 7.5oz  due to the removal of a small amount of starter to set aside and refresh.

loafgeek's picture
loafgeek

Thanks for the reply.  It's a shaping problem. I was having problems with everything sticking to my hands and counter and in no way could I shape it properly, lol.  I need to get a plastic scraper, some water and fold it--or something.  I am used to shaping cold doughs out of the fridge (lot's easier when it's cold).  And I'm used to shaping doughs that aren't quite so sticky.

I coated everything with flour and shaped it the best I could under the circumstances (lol).  Needless to say it was a very loose, not tight shaping.  I just got frustrated and threw it in the pan, loose in shape.

Mini Oven: I want to get my crumb looking like your's--absolutely love your crumbs.

EDIT: Yeah I shaped it into a log that was slightly too big of a log--then placed that floured log in the pan.  Makes sense that the corners were more dense because the log got squeezed in the pan.

dabrownman's picture
dabrownman

for a first try.  Shaping is a problem with rye,  I oil up my counter, bowl, hands, scraper...anything that comes in contact with that cement.  What ever you do don't push it into the pan.   You can always use some YW to loosen up that crumb some.

Nice baking.

msbreadbaker's picture
msbreadbaker

What is YW, please. Thanks

loafgeek's picture
loafgeek

Yeah I'd like to know what YW is as well :)

dabrownman's picture
dabrownman

is a natural yeast cultivated from t he yeast on the outsiden skins of fruits, grapes, strawberries, oranges, apples cherries etc. It does not have a sour component so works well where sour is not needed or wanted. I use it to replace commercial yeast and to lighten up heavy breads like 100% ryes. Here is a 100% rye from my blog that is a YW and SD combo starter so that you get the SD tang too. There are other many other YW posts on my blog as well.

http://www.thefreshloaf.com/node/29801/100-whole-grain-rye-rye-sprouts-%E2%80%93-yw-sd-combo-starter#comments

Enjoy baking

loafgeek's picture
loafgeek

Well I didn't force it into the pan but when I put it in the skin was wrinkled a bit. :)

HeidiH's picture
HeidiH

Nice looking crumb shot!