I made Latvian Coarse Rye - The Rye Baker for the first time, with a few mistakes:
- I should have used 100% Coarse Rye from Fairhaven Mills instead of the 30% medium rye I used for the medium rye meal in the formula (above)
- The bulk fermentation was going slowly so I upped the temperature in the proofer from 70℉ to 80℉. The dough doubled in about 5 hours instead of the specified 12-16
- I baked it at the formula temps in a big toaster oven; because of the small oven size, which keeps the bread close to the heating elements, I should have lowered the formula temps by 25℉.
The result was not much oven spring, the top and bottom were overdone in a few places, and the bread, even after two days rest, was moister than what it was probably supposed to be (not gummy but too close for comfort).
But it was the best tasting bread I've ever baked. I generally don't get the flavor notes in bread books, in large part because of the age-related decline in my senses of smell and taste. But this crumb made me very happy.
I added comments to the formula (you can see them if you scroll down) to remind me what not to do next time. I'm looking forward to it.