October 24, 2016 - 12:07pm
Hamelman 25% Each Whole Rye & Whole Wheat
My first Hamelman rye bake. Someone please explain why I waited so long to start baking Hamelman rye recipes. This took much less time than a normal bread, with 90-minutes each of bulk and final rise, then into the oven. I love the mild sweet sourness of the rye, complimented by my non-controversial addition of caraway seeds after shaping. Next time I will autolyse the WW and bread flour since it didn't occur to me at the time.
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Lol, Hamelman is my go-to book. His recipes are great
Looks awesome.
Great spring and the crumb looks very soft and yummy :)
Great job.
Ru
It was really tasty the day it was baked, but it has gotten pretty dry since Saturday, so it's toast from here on out. Next up, higher percentage rye, scalds, and 3-stage Detmolder.
healthy and hearty whole grains. A couple of nice looking laoves for sure. It shouldn't be at all dry in a couple of days though.......unless....did it have commercial yeast on it? Maybe that explains the big holes in the crumb? I'm not familiar with the recipe. I don't get the bread going dry so fast. My Friday bake is still fine. Still it is well done!
Happy baking filomatic
I omit the commercial yeast in all recipes that call for both wild and commercial. As to the holes, I assume that I failed to degas a couple larger holes, although none was apparent. There's no soaker or scalded rye to keep it moist, and it has a fairly low hydration. Perhaps that explains it.
Looks great! Nice ear and oven spring.
Looks so beautiful and yummy! Crumb is very nice. Can't wait for you next rye breads!
If you run into caraway haters (I have a non-fan in my house), substitute either dill or fennel seeds. They get on very nicely with the rye.
Paul