I read about Tony's Brotgewürz rye/wheat loaves & Ian's Onion Caraway Rye -- so, in a bout of cross-polinated insanity 🤣, I baked something you might categorize as halfway between the two.
It's got a chopped rye scald & a diastatic rye malt scald. I added a little lactose-free kefir (because it's what I had on hand) and 1% caraway.
final proportions (including the 2 scalds):
35% whole rye / 19% whole spelt / 46% bread flour
Result:
At 3%, I probably overdid it on the malt and I probably underdid it on the shaping (perhaps because I overdid it on the hydration🤣). It was extremely slack dough.
Still, the bread is light & super tasty, with a thin crispy crust (the malt scald worked!) & a delightful and fulfilling sour flavor.
This is one to stay with and adapt.
Big thanks to Tony & Ian for the continual inspiration.
Rob
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It looks great, and I wish I could taste a slice for lunch today. Next step - join the crowd, bake it in a Pullman pan, see how that works.
TomP
Thanks TomP. Now if I only owned a pullman ... Rob
Great result Rob!
Rye and spelt make pretty slack dough and difficult to shape but it looks good and I'm sure it's tasty.
Tony
thanks, Tony.
All considered that is a great bake Rob. At just over 50% between the rye and spelt it was always going to be challenging to get it tall loaf without the help of a pan. I think you did great.
Benny