Pierre Nury Light Rye
Just made this bread for the first time with a mixture of KA bread flour and Sir Lancelot High gluten (I can't remember exactly but I think i used 1/4 of the total weight). It turned out pretty well; I tried to shape them similarly to Zolablue but to no avail...
I used Bob's Red Mill Dark Rye Flour. It doesn't say anywhere on the package whether or not it is medium or whole rye flour. It is pretty fine but it has flecks of bran mixed in. Next time I will track down some finer rye to see if it makes a difference in the crumb. It was pretty open but not as much as I was hoping. The dough was clearing the bottom of my Viking mixer after 10 minutes, maybe I will also add extra water to see if I can get the crumb more open. The flavor reminded me a lot of Leader's Pain au Levain. Seeing as how this bread is to be made over 3 days (from refreshing to baking), I will probably make the pain au levain more often in the future. Ate it tonight with some French goat cheese...
Pierre Nury's Light Rye
Pierre Nury Crumb