My Second Foray into the Land of Rye
This is my second time working with a significant amount of rye, my first being a 100% rye: Vollkornbrot. That was really fun since i had no idea what to expect, it wasn't too difficult, and the people i made it for (immigrated from Germany) said it was wonderful. This time however, I scaled it back and went for a 40% Rye with Caraway Seeds.
I used Hamelman's formula and stuck to it pretty well I think. I don't have a lot to compare it to in terms of rye experience, but i think it was pretty good. I wasn't expecting an open crumb, I did get some pretty good spring and i bet i could have gotten some nice slashing if I put my cuts parallel, but i saw a picture of a rye with this slashing style, so i went this way. I put some seeds on top, and I think that might have been a bit too much caraway for my tastes. Other than that though, it was pretty good, the chewyness is something I like. One day soon, I might try a vollkornbrot again, and perhaps down the road, pumpernickel will make an appearance.
Rye seems to have this mystique, and it's piqued my curiosity....I'll get you yet you little berry.....