Jeffrey Hamelman's Flaxseed Rye Report
I posted a thread earlier asking about this recipe, tried again last night, waited patiently for 24 hours and just cut in tonight. The crumb is more open than my first try, I am sure it had something to do with the Sir Lancelot flour from KA I am using this time. Also used water rather than flour when I was handling the dough, which might contribute to the better crumb too. I baked 5 minutes less than last time, the crust feels less burnt. Paid extra attention during shaping to make sure there's no cracks on the surface, which I am certain is the cause for the blowout last time. Well, except that I made another mistake! I didn't flour the cloth well enough during proofing, so it got stuck to the dough a little, destroyed the smooth top. I still scored it, but the surface of the final bread is rather ugly, and I am sure the oven spring was affected. Oh well, lessons learned, next time. The frangrant and taste are fantastic though! Here are some photos: