![jo_en's picture jo_en's picture](https://www.thefreshloaf.com/files/styles/thumbnail/public/pictures/picture-41744-1673000645.png?itok=pU4eM9xx)
Eric's fav Rye wth clas and zoji
I was quite excited reading about the beautiful loaves posted using Eric's Fav Rye.
Here is mine right out of the Zoji Bread M Oven!!! The fragrance is something to inhale and inhale. It will be hard to wait before I can get a slice off the end.
The recipe is here on foodgeek (I use Safari if Chrome doesn't bring it up.)
In place of the rye starter in the original recipe (at 80% hydr.), I used the same weight in clas (actually my discards from Day 3 of Sergey's 4-Day clas, 150%). I adjusted the water and total rye at the Sponge stage to match the original recipe.
I also mixed in the black caraway in the sponge step (instead of mixing it into the final dough). It went for 7 hrs. I believe this contributes a lot to the amazing fragrance.
Owing to a generous gift from a tfl-er, I had the clear flour too! The dough had such a great bouncy resilience and I could tell this loaf would be special. On 1/2 tsp diy for about 500g total flour, the rise was terrific too.
I wanted to get to a golden color and so the final dough temp went to 207F instead of the 190+F suggested.
It is a delight to make this loaf. :)
I have yet another batch in bulk fermentation. More on this later. Do to bring distracted doing some dog training, I fear I went past the optimal mix were in my past baked the dough cleared the bowl. I am afraid I missed that point leading to the dough breaking down. After a few more minutes of mixing with little improvements, I scooped the goop into the fermentation container.
I didn't understand- "I scooped the goop into the fermentation container".
What is the destiny of the contents of that container ?
Do you think it could piece by piece get distributed into other fresh doughs without problems?
I have often thought about what to do withy my near collapses!