Tonight - First Loaf With Rye Starter
My rye starter has matured well so far so I thought it was time to put it to the test. It doubles in less than 2 hours after feeding and will rise fully and start to collapse after 4 or 5 hours. I keep it at 125% hydration for ease of mixing and handling.
Again, I used a basic 1:2:3 formula, starting with 130 gms of starter and adjusting water to make it 65%. I didn't put any VWG in this one, but the dough seemed drier and easier to handle than others I've made @ 65%. I don't know if that fairly low percentage of rye will make that much of a difference. The only rye was in the starter and the rest of the flour was Robin Hood white AP unbleached.
I would have liked to bring it darker but the gang at work (where this one is destined for) said they prefer a softer crust rather than nice and crispy with shards flying from the knife.
My bride of 37 years thinks I've now lost it altogether when she came in the kitchen and I was watching it open and the ear forming!!!! I told her "If I have to explain, you'll never understand".
Forgot to add this was proofed in my 'poor-man's couche", a smooth cotton towel with a tight weave and baked open on a stone, with 10 ice cubes in a cast iron pan providing steam.