Hamelman's 3 stage 90% Rye-Crumb Added
Hamelmans 3 Stage 90% Rye
Crumb and shell
This was a fun project for me. I have done the 3 stage Detmolder starter build before and I know the flavor will be incredible when I get to cut this open in 24 hours.
I followed the formula in the book closely including using Medium Rye for the final dough mix. The only place I deviated was using KA bread flour instead of a "hi gluten" flour. I'm out of first clear at the moment and that would have been my first choice. The starter build was whole rye.
I don't have a docking tool so I used my special "Docking Pencil" which has never failed me in the kitchen.
This bread was baked for 480F for 10 minutes then 1 hour at 410F. When I get to cutting and eating, I'll post a picture of the crumb.
Added by Edit:
I posted the picture of the crumb just now. OK, I cheated and it has only been 14 hours since it was baked. The crust (shell) of this loaf is very hard. If you dropped it on a bare foot, well it would hurt. The crust is inedible for me. The dog came back for seconds so maybe if you have great teeth you could eat the crust. I trimmed the hard part and ate the inside crumb and of course it was delicious. To me it looks under proofed and too dense.
As I said above to Jane, my dough was very dry. I haven't been able to find an error in my transcription or conversion and I added a lot of extra water to get it where I thought it should have been. Maybe it was still to dry. Also, I see I did bake it to long. Hamelman says 1 hour if it scales at 2.5 Lbs. I divided a 3Lb 8 oz batch in half so it was over done by that standard.
I put the now sliced loaf in a zip lock bag hoping it will soften some. "Archie" is hoping it doesn't!