First bake with rye. Feedback please and outstanding questions.
500g flour weight. 25% rye. 45% organic sprouted Anita's ww. 25% Bob's bread flour.
78% hydr. 16% fermented flour. 100% hydration. 1.8% salt. 45m autolyse. 2:45m bulk. 25m bench-rest. 30m counter proof. 19hr retard at 3c. Baked cold, preheated DO at 475 for 20, 430 uncovered for 20, 400 for 5. Cooled for 6 hours.
My first time baking with rye. Starter was 100% rye. Noticeable difference in starter smell--much sweeter.
I actually could not taste much difference in this bake compared to a similar loaf with no rye. Maybe my taste buds just aren't finely tuned. I tried both as bread and toast.
Questions
1. Any thoughts on my process?
2. What could I tweak for more complex, pronounced flavour?
3. Bulk gave the loaf about a 30% size increase. Do you think more would be better for this dough?
Thanks for the thoughts.