Best rye yet
A few weeks ago, I made an accidental very sour rye bread, which had an addictive quality to it, but unfortunately failed in every other regard. So armed with advice from some very helpful people on the forum, I have been trying to make a successful loaf with that same tart and delicious taste. This I have not yet succeeded in doing. Yesterday I decided to try to follow the Hamelman pain au levain approach with some notable deviations to see where that would get me. So I started with the basic pain au levain formula, but upped the ratio of rye to bread flour to almost 1, and even higher on the starter. Then for the second ferment, I placed the shaped loaves in linen lined bread pans for support, and refrigerated for 20 hours. Then baked for over an hour in my WFO. I thought that the long ferment and the higher percentage of rye flour would get me to sour (without turning the entire dough into starter which is why the original bread was such a failure) but it didn't. But I did get a delicious rye bread with a much higher percentage of rye flour than I have ever dared to try. So I'm not yet daring to make 100% rye (for which I'll follow Mini Oven when I do) and I still haven't managed to get back the sour without the flopping, but nevertheless I'll pause for a minute to enjoy this very tiny milestone.
Yes, I scored two different ways - just to see - and got some extra scores besides. Could have proofed even longer?