March 20, 2016 - 7:17am
Sprouted rye with barley soaker.
Missed St. Patrick's day with this one but that was the inspiration. It has a good presence of fresh ground sprouted rye flour, about 33%, and soaked barley berries, 20%. There is also some WWW and AP with a total whole grain percentage of about 67%. Used starter, a bulk fermentation retard, and an egg wash with a caraway seed sprinkle. Baked on a cast iron tray covered for the first bit by a stainless steel mixing bowl. Can hardly wait to cut this one but will restrain for several hours. In retrospect should have used stout for the soaking and hydrating.
Stu
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take on the Jewish Deli rye with extra whole grains! Can't wait to see the curmb STU
Love the crumb! I am working towards that. Maybe one day....
Bottom was a little too carmelized (cook speak for burnt) and it spread out too much but it is one of the tastiest loaves I've made for a while. Next time I'll turn down the heat a bit sooner and more.
5 minutes after the lid comes off or the bottom gets too dark. I saw a post somewhere where they leave the top of cooker in the oven and put the portion with the bread on top[ of that to shield the bottom when the lid comes off. I guess that works too.