Durum rye with AYW...take 2
We love Ian's take on this bread. So much so that I had to make it again this week as we were out and I had roasted a turkey breast and we needed something yummy for sandwiches. This bread is a delight to work with. I changed a couple things . My starter is always 100% hydration so I use less water in the final dough. I also " autolyse" using the levain with the flours and water since my levain is s major source of the water in the dough and without it there isn't any way to autolyse the flours. I subbed in 200g of AYW for part of the water. Makes a wonderful crumb and long lasting freshness. I shaped and let rise for 45 min. in a warm place. Great rise so bagged and placed in fridge approx. 16 hrs. Baked in preheated cast iron pots at 500 degrees covered for 15 min and 460 degrees for another 20 min. Fabulous caramelized crust. Open crumb...simply a perfect bread.