advice on dark rye
Hi TFLers,
I love rye and it is the first time I baked using dark rye, which is coarser than the rye flour I have been using. I prepared a loaf based on the stuff below
| Levain | |||
| starter | 10 | g | 3.2% |
| dark rye | 50 | g | 16.1% |
| water | 70 | g | 22.6% |
| Final dough | |||
| all levain | 130 | g | 41.9% |
| APF | 119 | g | 38.4% |
| dark rye | 136 | g | 43.9% |
| water | 142 | g | 45.8% |
| salt | 5 | g | 1.6% |
| total flour | 310 | g | 100.0% |
| total water | 217 | g | 70.0% |
Matured levain for about 8 hrs. Mixed all ingredients (no autolyse), applied 3 stretches and folds, bulk fermented for about 6 horus over night. Shaped as batard, proofed for about 1 hr and half, and baked at 230C (hot oven/hot pot) for about 25 min lid on + 10 min lid off.
Picture of the crumb and crust shown below. Even though I used 40% APF, the crumb did not open much and the oven spring was shy. I would like to improve on these two aspects. I personally think I need to improve the strength of my levain (perhaps need a double build), and maybe autolyse the flour. How much autolyse time would be recommend? What else could I do to improve on these issues? Flavor-wise the the loaf tastes quite good. I love the rye notes that I can taste. Some sourness and also some subtle honey flavor brought out by the dark rye.
peter
