June 26, 2014 - 10:58am
Good dark rye
I thought this rye bread would be a disaster, but it turned out so well that the familial rumblings are all in favor of more of loaves. The bread is 65 percent rye and the dough had 90 percent hydration. I don't think I've ever come close to either before.
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http://108breads.blogspot.com/2014/06/bread-number-53-radical-dark-rye-with.html
A little practice and a few tweaks: voila, a delicious bread for bread #54. Still a wet, sticky dough, but I'm less grossed out by it.
I used water instead of flour when manipulating and shaping the dough before the final rise. Worked very well and the dough seemed the better for it. Updated this bread #54 post.