Advice on a Rye Bread
Hello all,
I want to bake the Auvergne Rye bread described here by the Rye Baker [1].
So far I've only baked breads from FWSY and I've had a lot of success with them with very decent crumbs (not very dense but not super airy).
I want to try this 73% rye bread because I want to work with higher proportions of rye but I'm surprised by how roughly this recipe proposes to handle the bread. After a stage 1 and 2 sponge, the recipe suggests mixing the bread with the dough hook 4-5 minutes, proofing it, kneading it, shaping and then proofing it again right before baking.
Is it necessary to be so rough with this bread? I notice the crumb in the pictures is very dense, could I treat this dough much more gently and get results with a more open crumb?
I assume I'll have to be rough with it during the mixing even if I do it by hand, but for the kneading right before shaping, could I skip the kneading and just gently shape it before proofing and baking or do you think the dough would collapse in the oven if I don't knead it back down after the rise?
Thanks!