with Hodgson Mill Rye with your recipe as the medium rye...obviously darker,wetter and flatter. How are you defining medium rye....in NYBakers it is whole grain rye while dark is whole grain with after the white is sifted out. Thanks
Also with the Hodgson Mill combined with my sour it was very dry. I did use white rye and KA all purpose in the mix.
The medium ryes we sell weigh in at around 1.35-1.40% ash, making them virtually identical to German Type 1370 rye flour. The Hodgson Mill wholegrain rye you used has an ash content of about 1.7%, so, regrettably, our product description was incorrect and has been changed.
That said, the higher ash content of the whole rye flour contributes to the darker, denser loaf you ended up with -- which will also have a stronger, more pronounced rye flavor. Also, the higher bran content of the whole rye demands more water -- which you clearly have discovered. Next time around, build your sour on medium rye or hydrate it at about 110-125%. Also, it might not be a bad idea to increase the total water in the recipe by around 10% to compensate for the whole rye's thirstiness.
Good taste but a bit heavy. You might want to explain ash content in your upcoming book as it could prove valuable to all. I will blend up a medium rye from fresh ground and white and give it a retry. Traveling out of country the remainder of the week but keep you posted.
I'm not surprised that the flavor it good -- this is a hard bread to mess up. FYI, I go into rye flour in considerable detail in the book. Good luck on the retry; looking forward to your results.
Great looking loaf. Thanks for sharing. Wish my local bar/restaurant had a loaf of this bread for their amazing pastrami!
enjoying the blog and recipes. This is a Monday bake for sure..if the snow ever stops. Cheers!
with Hodgson Mill Rye with your recipe as the medium rye...obviously darker,wetter and flatter. How are you defining medium rye....in NYBakers it is whole grain rye while dark is whole grain with after the white is sifted out. Thanks
Also with the Hodgson Mill combined with my sour it was very dry. I did use white rye and KA all purpose in the mix.
The medium ryes we sell weigh in at around 1.35-1.40% ash, making them virtually identical to German Type 1370 rye flour. The Hodgson Mill wholegrain rye you used has an ash content of about 1.7%, so, regrettably, our product description was incorrect and has been changed.
That said, the higher ash content of the whole rye flour contributes to the darker, denser loaf you ended up with -- which will also have a stronger, more pronounced rye flavor. Also, the higher bran content of the whole rye demands more water -- which you clearly have discovered. Next time around, build your sour on medium rye or hydrate it at about 110-125%. Also, it might not be a bad idea to increase the total water in the recipe by around 10% to compensate for the whole rye's thirstiness.
So did you enjoy the bread?
NIce looking loaf!!!
Good taste but a bit heavy. You might want to explain ash content in your upcoming book as it could prove valuable to all. I will blend up a medium rye from fresh ground and white and give it a retry. Traveling out of country the remainder of the week but keep you posted.
I'm not surprised that the flavor it good -- this is a hard bread to mess up. FYI, I go into rye flour in considerable detail in the book. Good luck on the retry; looking forward to your results.
I looked at the recipe. It looks both easy to make and delicious - an irresistible combination. I'll be baking this one real soon, I expect.
David
It's a delightful bread. Probably the hardest part is mixing the sponge .... life should only have such hardest parts!!!