Hamelman's 80% detmolder Rye
I wanted to bake a hearty Rye for many reasons. Firstly, to satisfy my Rye craving, and secondly to serve as a rye altus for further rye baking.
So, I have baked a 3-stage 80% Rye from Jeffery Hamelman’s book: BREAD, and it was high time that I bake it in my Pullman pan lookalike. The recipe calls for medium rye, and since I didn’t have any, I sifted my organic store bought Whole Rye flour. The sifting resulted in almost medium rye flour, and so I added back some of the bran to emulate medium Rye flour consistency.
I had thought that 3 stage detmolder Rye is time consuming, precise , and daunting to make. Now that I made it for the 3rd time, I have attuned myself to it’s schedule. It it really simple to make if you plan ahead.
After 36 hours of being wrapped in linnen, here it is:
Wonderful aroma, and flavor. Sweet, and sour, earthy and moist... very satisfying!