WW and Rye
I recently posted what i would consider a success (albeit short of goals) in my sourdough baking of white sourdough bread. That said, i am unsure of what my expectations should be for whole wheat and rye loaves. So, i have comparison pictures of 2 loaves i baked inside the same 12 hour period (in an attempt to keep the situation/climate the same).
My wife loves the white sourdough but really prefers WW or even more so Rye breads.
Here's my trouble.
Every attempt to create a WW SD boule similar to the White SD has failed (by the way, the rye attempts are very similar in look and structure to the ww after baking). The WW has far less oven spring, is very difficult to score (graininess) and takes a considerably longer amount of time during the second rise to show any signs of life. The big beautiful holes of the crumb are not happening either. The crust of the WW and Rye are much thicker and it doesn't have the same "chew". I will admit, my wife loves THE TASTE and TEXTURE (the crumb) of the WW (although she doesn't care for the "heavier" crust. I am looking for beautiful "HIGH RISE" loaves.
I am using very similar formulas and methods for all (exceptions would be I add about 2% more water to the WW and Rye in order to give them a similar "feel in the hands" during folding stages)
Question (after you view the pictures)
Are my expectations unrealistic ?
In yalls expert opinions, would more hydration help ?
Is that the nature of SD WW or SD Rye ?
I promise crumb photos after wife gets home (she likes uncut loaves for her tuna melts...grin)
Side by Side