Hamelman 70/30 Rye/WW with Pumpernickel Soaker
The latest in my rye series is a Hamelman 70% medium rye with 30% WW, and a sizable pumpernickel soaker. My cracked rye was bug infested (doesn't move very quickly at the only bulk store that carries it); the pumpernickel was coarse. San Francisco Bay Area folks, if you know of a local source, please let me know.
All the rye was pre-fermented, and as a result took only 45 minutes to bulk rise and 75 for final rise in a pullman pan. It was baked uncovered with steam, and had good oven spring; the loaf was about an inch below the pan and rose near 1/2 inch above the pan at the middle.
The result is a pleasing, mildly sweet, faintly sour loaf with soft crumb and a pretty chewy crust. I'd prefer less chew, but some people like it. It has the character of what I think of as German bread. Not an everyday bread for me, but a welcome stop on my rye quest.
Comments
the best of that bread. That crumb is perfect - just the way it is supposed to be. Well done indeed! The rye quest goes well - happy baking Filomatic
Thanks! Have you had the over-chewy crumb with these breads? I read on TFL recently that the loaf is sometimes brushed with water after baking to soften the crust.
I was raised on many breads including dark European ones. This would pair well with cream cheese or butter and smoked salmon. Yum.
Nice job
hester
Thanks. I'm surprised by how many tasters have liked this. My 10 year old, my wife, a couple ferry friends, and my boss.
As to the lox, is the traditional way to spread with butter? From photos, including The Rye Baker, I couldn't tell if I was seeing European butter, or perhaps creme fraiche. I think it would do well with cream cheese of creme fraiche lox, paper thin slices of red onion, capers, a squeeze of lemon, and sprig of dill.
Those of us raised in or around NY and who are Jewish, always had it w cream cheese. (the lox). My Norwegian friend has dark bread with butter and smoked salmon.
hester
I'm of the cream cheese ilk. My daughter at some point decided she doesn't like it, but enjoys buttered bagels with lox. Of course European butter tastes more like cheese.
Congratulations! That is really a very nice loaf. I definitely have to try that one sometime in future. I have the book so it will be easy to get the recipe details.
Well done and happy baking Filomatic!
Joze