80% rye using my new brotform
My new brotform arrived this past week so I decided
to do a high ratio rye bread for it's first use. I picked
Hamelman's 80% Sourdough Rye with a Rye-Flour
Soaker. The only significant change I made was to
increase the mature sour percentage to 25%. Also I
wound up adding about 10 grams more high gluten
flour to it than the ratio called for simply because it
was the last of the bag . So maybe it's a 79.5% Sour rye but I'm fairly pleased with the way
it turned out, particularly the flavor. It has a very good
sour tang to it that lasts on the tongue long after it's
been eaten. The crumb is consistent and it had an
even rise with no wild breaks. The thing's I'll do
differently next time is scale the final dough heavier
before putting it in the brotform . I think another 100
grams or so would have given me much better
definition for the flour prints from the brotform, in addition to a lighter dusting .
Hamelman's recipes have proven rock solid for me so
far from the 4 or 5 that I've tried and I'm wondering if
other members have had a similar experience with
them.