July 4, 2010 - 11:34am
Wonderful 100% Rye Sourdough Crumb
Last month I've been playing with pure 100% sourdough rye bread formulas.
From the last loaf one of best crumb (the receipt was published on my blog, LINK). A super moisty, very open crumb. This is even closer to the one I've seen in Torino (Andrea Perino's Bakery), but that was a 90% rye and I don't know if they add also a bit of fresh yeast.
Giovanni
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How did you manage that open crumb with a 100% rye???
That's beautiful!
Larry
Your recipe makes it seem so easy.
Yes, it's so easy.
The formula is based on Hamelman with these changes:
- Fresh yeast: REMOVED
- Water: UP to 96%
The "dough" is closer to a cake mix than a bread dough.Giovanni
What if the dough/batter was poured into a disk first, and baked, cooled and baked again?
Would it be worth it? Is it possible? What are your thoughts?
Mini
No Mini, I think this is a bad idea.
Giovanni