December 14, 2009 - 3:27pm
Hamelman's 80% rye sourdough
Hello
I am making the 80% ryebread and his soaker asked for whole rye flour, the question is is it just rye flour or are they rye berries are cracked rye berries can some one give any suggestion
Thanks
Hans
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Hi Hans,
I checked the formula and he calls for whole rye flour for the soaker as well as for the sourdough and final dough.
My personal preference is Arrowhead Mills rye (sold in the USA).
The flour is milled from the entire rye berry.
Hans,
The few times I have made this I have used whole rye flour. In the US you can get white rye, medium rye dark rye and one other I can't think of. The only one I wouldn't recommend for this bread is the white or light rye. The flavor will be better with the whole grain. If you wanted to use crunched rye berry also, soak it overnight by mixing it with boiling water to soften it. Maybe you want to try it just with flour first but the berry's sound good to me.
Eric
Last night, i made the soaker from just whole rye flour and this morning i made the dough. I did do soak some rye berries too just in case. I put both of the soaker in and the dough came out great, sticky with a little gluten development.this afternoon it is ready to be baked. I shall try to make some pictures and post them later on.
Thanks for you input.
Hans