This is a refreshed continuation of the long discussion we've had over the past 10 days or so about German Rye breads.
I was in Hamilton, Ont. last week and not only brought home some Dumpflmeier Klosterbrot (still the best tasting rye I know) but read as many labels as I could. Here is what I learned:
1. The amount of rye in the recipe is very small ... it is the third ingredient listed after white flour, and natural rye starter.
2. the loaves are enormous ... 10 lb. Significance???
3. There is nothing in the bread execpt white flour, rye starter, rye flour, salt and water.
My son the baker was with me and although he has never seen a recipe for it, he estimated that the total rye was less than 20% of the total flour.
The part that seems the toughest to figure out is how one gets the very smooth fine crumb that the bread has. The issue here is that one has to work up gluten in the white flour to counteract the rye and maintain loaf structure but avoid large holes in the crumb. Thoughts?
I'm going to try this week to come close.