80% Rye opinions please
I made the Hamelman 80% rye and like a few other heavy rye doughs I think the dough is kinda weird. It is almost like Play Doh clay. My question : is the crumb okay? Tiny holes? Is this okay? The bread is very moist. It has the typical sour smell (but not like those German Rye breads, not as heavely.)
How should a dough containing that much rye be? What consistency? It was wet, and like I mentioned 'Play Doh' like.
The formula had only 10% white flour in it, so not too much gluten (even though I used high gluten flour.)
Please send me your feedback. I like this bread a lot. It is moist and has a very good taste, not too sour. Too bad the rest of this household does not like it. Our 5 year old did not like it at all.
Info more than welcome, thanks!
PS : Please notice that the color of the actual loaf might be a bit darker, somehow I never am able to get a decent .JPEG compression that does not throw out most of the brown color.