a tale of two ryes
Over the weekend, I baked a 45% rye at my brothers house.
--45% Farmer Ground Flour's rye / 55% King Arthur Organic Bread Flour
approx 1.2% salt
0.8% caraway seeds
approx 70% hydration.
I baked it in a Le Creuset dutch oven in a relatively new Thermador electric oven at 450F/232C for 20 minutes with the lid on and 30 minutes with the lid off. The result, which I posted on my bread blog here on TFL, was light, lofty and crispy.
Yesterday, at home, I tried the same recipe and got a strikingly different outcome.
45% Arrowhead Mills Organic Rye Flour / 55% King Arthur Organic Bread Flour
0.8% caraway seeds
approx 85% hydration (because the flours -- particularly the rye -- were incredibly thirsty and wouldn't come together with less water)
baked at 450F/232C in a no-name dutch oven in an ancient Caloric gas oven
As you can see from the crumb shot, the top fell in a bit after several hours of cooling.
I'm now trying to understand how the same formula can produce such different loaves.
Aside from using Arrowhead Mills instead of Farmer Ground Flour, the major difference was that, yesterday, I weighed the flours and water all together, putting them in the bowl one after the other and re-zeroing each time. Over the weekend, I weighed everything in separate bowls and then mixed all the ingredients together.
As I noted, the Arrowhead Mills Rye, which is fairly finely ground, seemed to require way more water than the Farmer Ground Flour, which is relatively roughly ground.
I think the bread I made yesterday was underfermented and overhydrated. But the flours seemed to need that much water to come together. I'm struck by how much the bread I baked yesterday looks and tastes dramatically rye, though without the trademark caramelized crust, whereas the bread I baked over the weekend had the caramelized crust and taste of a rye but with the loft and crumb of a white bread.
I'm open to everyone's thoughts.