February 24, 2016 - 11:38am
This Week's Rye - Weinheimer Heidebrot
This high-percentage (80%) rye from southwestern Germany has a beautifully balanced sweet-nutty and delicate sour flavor profile, wrapped in a close, tender crumb and a crisp crust. A lovely bread. The formula is on my blog, The Rye Baker. To access it, click here.
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And I too would be tempted to double the recipe. Like the idea of dividing a shaped loaf down the middle and using the cut edge to create a clean/rustic look (taking advantage of rye's characteristics) to the finished crust. I have seen these loaves with their cut edge facing straight up. I also might be tempted to quarter a big round loaf leaving the cut edges on the sides baking 4 smaller loaves. Or turn them on one edge for "wedges" to round out when baking.
This recipe looks like it fits well into my haphazard baking schedule. With the 84% hydration and soaker, it doesn't look too far from my favourite recipe. The added yeast is a major difference.
Did the dry bread soak up all the water or did you squeeze out any of it? (adding it to the liquids?)
Mini
Glad you're intrigued. Actually, I was supposed to put the cut end up, but I over-bulk-fermented it and was in a hurry to get it proofed (reduced to 10m), so I didn't think to turn the loaves.
As for the soaker water, it was fully absorbed -- the altbrot was really dry and hard.and sucked it all up.
As a side note, this bread reminds me of Kasseler and Paderborner, but without the brotgewurz and with a much more pronounced nuttiness.
Stan