success at last
all my attempts to bake ww and rye sourdough came out flattish
I gave up on no knead bread and switches to bob's ww bread flour instead of ap ww
I have been using bob's dark rye for all my breads
this is what I did
I mixed
52 gm rye
386 gm bob's ww bread flour
300 gm of water (I added 10 gm more after the flour was to dry )
8 gm olive oil
I let it sit for 2 hours
then mixed in
8 gm salt
154 gm ww starter ( feed with the ww bread for a week)
I then kneaded this for 15 minutes (first time kneading bread by hand) after 10 I windowed it and seen light thru it , but decided to kneed it for 5 more minutes
I put it in the microwave with hot water in a glass to rise for 7 1/2 hours , stretching and folding it every 1/2 hour for the first 90 minutes
after the 7 1/2 hours I put it in the frig for 10 hours over night
did a stretch and fold and shaped it , let it rest for 10 minutes and raise for 2 hours ( finger test slow mostly filled holes )
put in aluminum dutch oven that was pre heated to 550f oiled and floured , cut marks in the dough and put a little olive oil on top as a glace ., covered the dutch oven baked for 20 minutes at 450 with cover on and 10 minutes with it off at 350f , tested with thermometer and it read 97c so took it out and am cooling it now but took a picture of it hot
will take pictures of it sliced in an hour ,if I can keep the wife from nibbling it
only thing needs improving so far is it burst , how do I stop that ?
Sooo, does ww means whole wheat, white wheat or what?? It makes a big difference if your recipe is all whole grain vs rye with a significant amount of white flour.
For starters if it is totally whole grain...I'd have waited much longer before I attempted to cut it cause it can be a bit gummy.
Also is the rye Dk rye, medium, or white?
whole wheat bread flours , bob's
bob's dark rye (whole grain)
totally whole grain ( my doctor put me on the spectrum diet which pushes whole grains )
Patience, patience... 100% whole grain bread is is kind of its own animal, it often ferments quicker, is definitely thirstier (80-85% or higher) and often benefits from gentle handling during shaping to avoid degassing too much. I'm no expert, for certain, but would suggest searching this site for some of the high% whole grain breads others have made and find guidance in their experience.
Do I see caraway seeds in there? Bet it tastes great, even if not exactly what you're hoping for! Keep going!
Cathy
I like the dense bread and it is caraway , what would rye bread( even partial rye ) be without caraway seeds
maybe a drop more water would help