Tried a new method for my rye loaf, scalding the rye flour (more like a porridge really).
Mix 180g water, 90g dark rye and heat to 160°F. Let cool to at least 90°F before incorporating.
Mix 180g water, rye porridge, 315g BF, 45g spelt, 90g starter, 9g salt, 9g honey. Mix in KA mixer on low for 10 minutes.
Rest 30 minutes. Perform 4 sets of stretch and folds every 30 minutes. Bulked for ~5 hours. Shaped, into banneton and second proofed for another ~1.25 hours. Cold retard for 17 hours. Baked @ 500F for 25 minutes covered, 450F uncovered for 20 minutes.
My best rye loaf (out of 3) so far. Held its shape, good oven spring, tastes phenomenal. I just need to work on my shaping so the ends look cleaner.
by Henri_de_LaMonde
7 Comments
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🎶You other bakers can’t deny
When a lame walks in with an itty bitty blade, put a deep score on its face it gets SPRUNG🎶
Impressive
Beautiful!
A masterpiece.
You get SPRUNG!
That’s a weird one and I want it in my mouf