20170909 Sesame Rye
Where there's a will, there's a way.
Fingers crossed...
Looking good...BUT
I took the dough out of the Pullman too soon and it collapsed in the oven...
Well, lots of altus for future bakes
one more try...
Docking with bamboo skewers made BIG holes...
65% rye @85% hydration
100% pre-fermented
starters: WW 7%, Rye 25%
levain: whole rye 18%, rye flakes(porridge) 22%, Giusto Ultimate Performer - highest protein flour 28%
20% each: double raisins and walnut
salt 2.2%
IDY 0.3%
Proof
Retard @39F x 3.5 hrs
Bake
395F x 1.25 hrs in Pullman with lid
395F x .25 hr out of Pullman
An extra loaf goes to Arizona - hope all is well...
Re-bake to perfect the loaf...
No docking this time to avoid messing up the surface...
Longer retarded proof: 36F x 6 hours
Very pleased, pretty inside and out...