Fröstlberg-Kruste - Evaluation, Please?

OK great, thank you Mini, that helps a good deal, especially the specific notes about the placement of defects.  When I saw the clearer images, I saw various little regions having that "fruitcake" or pecan=pie crumb quality, like that larger hole center-right in the pics. (correct example?)  I wanted to wait until someone who knew what she's doing would evaluate, so much appreciated. 

The hydration test I learned from mariana awhile back somewhere, I presume it is relevant for rye as well as wheat because it's a test based on tackiness and not requiring the autolyse of the first test (which would obviously be irrelevant for rye).  Is that a correct understanding?

In case others don't know the test(s) I'm talking of, here's a couple.  As mentioned, the first one includes an autolyse and evaluates for dough strength.  Mariana's is on an evaluation of "tacky" v. "sticky" and it nailed it for my hydration level for a "Rubaud blend flour." (73-74%).

 Flour Hydration Tests

With this simple hack you will always master choosing the perfect hydration and water amount for your sourdough bread. Every flour is unique and every flour requires a different level of hydration. This means you have to figure out how much water to use every time you use a new flour. With this simple hack you will know exactly how much water to use for your flour. No more sticky dough, no more too flat breads. Prepare several doughs with just alternating water amount. I recommend you to prepare 5 different doughs, 60% water, meaning 60 grams of water per 100 grams flour. Then 4 more, 65%, 70%, 75%, 80%. In this video I am preparing one which has 85%, because the flour itself has quite a lot of protein. I recommend you do use a little less flour than 100 grams, then you have less waste. I took 40 grams of flour as a basis. Stir everything together and then wait for 30 minutes. This is called autolysis. With wetted hands test each of the doughs to see if the dough holds together. If it does, that's a safe level of hydration. If it tears, nope, a too high water amount for your dough. Now when you figured out your formula I recommend to go a little lower in terms of water content if you are a beginner. The higher the hydration the better technique you need to have. 

Always 40 grams flour.  Mix just until mixed then autolyse at 78 x 30 minutes.  Check with wet hands for extensibility. 

60% hydration = 24 g water

65% hydration = 26 g water

70% hydration = 28 g water

75% hydration = 30 g water

80% hydration = 32 g water

 

 

Mariana:

Paul,

pour 25g of water in a small glass bowl (1/4 cup volume) and start adding flour little by little, while mixing it with a teaspoon, rubbing it with the back of the spoon against the side of the bowl to break clumps and hydrate flour particles well.

Once you achieved tacky but not sticky dough, weigh the whole shebang.

65% = 38.5

68%= 36.8

70% = 35.7

73% = 34.2

75% = 33.3

That is your ideal flour (or flour blend) hydration level:  grams of water divided by grams of flour that thickened it. 

That is the procedure that lab technicians use to determine flour absorption capacity when they test new batches of flour that arrive to the bread factory. 

Bread flours that I use usually give me normal (medium soft) consistency at 70% hydration and soft consistency at 75% hydration level. I.e. to bind 25g of water I would need to add either 35.8g or 33.3g of white flour to make medium soft of soft ball of dough.

Make sure your scale is able to detect 0.1g difference. 

 

Lol, I know the romans, your average legionary, loved their vinegar.  My wife likes to drink mother vinegar and I should too, I know it's healthy.  That and bitter herbs.**  

Helpful post as usual, mini.  I'll give it a shot and let you know how it turns out.  BTW  have Lutz's "Berkruste" rye/spelt bread baking right now.  Halfway through, this one smells wonderful. 

**In Austria, is naturopathy commonplace?  I have very close friends, smallhold farmers, 6 cows on milk, pastured only, they are trained naturopaths and will often give us some recommendations for things.  I seem to recall homeopathy and naturopathy in Germany are not as unusual as they are here in the U.S.  Could be wrong.  Anyway, curious about your country.