Help with Borodinsky Rye with Bay State Wingold Dark Rye Flour
I've made Borodinsky Rye with Bob's Red Mill Dark Rye a couple of time successfully. I recently got my hands on some of this Bay State Wingold Dark Rye from NY Bakers.
Firstly, Ive NEVER seen protein content this high. I don't know what to make of it. Needless to say the preferment is like modeling clay. The finished product is like a cake. Soooo dense. It's its own thing, perhaps.
My question is two-fold. 1. Is this type of flour (with its high protein content) supposed to be mixed with a light rye? 2. Does the protein content of 36% make sense? How does one bake with this?
I'm making the recipe again, using ALL Bay State flour but I'm adding more water and will let the thing preferment for perhaps 2 days....and then bulk for 4-5 hours.
Here's the originial recipe: