November 5, 2008 - 9:04am
100% Rye
As some of you know, I've fallen in love with rye flour because it's so different in chemistry and structure from wheat, and so challenging and rewarding to work with. Lately, I've been playing with different hydrations, fermentations and baking times/temps. This is my latest, a 70% hydration, 3-build sour (wild yeast only), using medium rye flour and baked at 250 for almost 3 hours. Apologies for the poor focus; I'll do better next time. (By the way, I used an electric food slicer to get those nice uniform slices):
Halloween 100% Rye