hadjiandreou's coriander/orange zest 100% rye
Does anyone here have any experience with Emmanuel Hadjiandreou's 100% rye with coriander & orange zest from How to Make Sourdough?
It came out OK, but I'm disappointed in the flavor, which seems to lack many of the things I've come to expect in high %age ryes. It doesn't have the delicious carmelized crust that I've gotten with some of TheRyeBaker's recipes. And it doesn't have a distinctive or complex sour flavor.
The recipe calls for a levain of 100 g of rye starter / 150 grams of rye flour / 200 g of water.
To which, after at least an 8 hour ferment (I did 12 hours), you add 200 g of rye flour / the zest of one orange / 2 tsp of crushed coriander seeds / 6 g of salt / 150 g of just boiled water. That mix proofs on the counter for 1.5 to 2 hours (I did 1.75) and is baked in a 425F oven, with steam, for 40 minutes (mine took 50 -- I steamed for the first 20.)
The 1st time I baked it, I got interrupted and had to refrigerate the levain and then resume work with it later. The final bread was way underfermented -- and that slightly vaulted crust was a huge air pocket over a dense biscuit.
Last night, I did much better
I have a theory that the large amount of starter in the overnight levain doesn't help the bread develop all the complex features I've come to expect in ryes. But maybe I'm just doing things wrong. Or maybe I'm looking for the bread to be something it's not designed to be.
Thanks for thoughts.