70% Rye SD: Take 2
This week's bake is a redo of last week's bake, 70% rye sour with sunflower seeds.
I'm not really sure if i did better, worse or the same than last week's bake. I think i did ever so slightly better. I definitely like the look of this loaf better.
I kept the formula and method the same, i just upped the proofing and baking time.
I weighed the water that filled the tin, divided by 1.5 and then re worked my formula to give me that weight of dough. It only I filled the tin to about the 60% mark (maybe my maths was off).
I sprinkled the top of the dough with flour, and waited... After about 5 1/2 hours it looked to me like the flour was separated. The dough was just above the rim of the tin. In hindsight, i think i could have let it go for longer.
I still haven't managed to get myself a thermometer (top of my to do list this week). But i baked it until i thought it was done, took it our of the tin, put it on a baking tray and then back into the over for an extra 5 mins :)
I wrapped it up and waited 23ish hours before slicing.
Here's a close up of the crumb shot:
It still tastes great though, so i'm happy.
What do ya'll think?
Comments
I think that it looks beautiful. Consistent crumb structure, form and dome throughout. Bottom isn't burnt at all, and the crust looks to be delightfully thick and crunchy. It looks like there are nuts (walnuts?) in the dough too.
alan
that's very kind of you!
There's sunflower seeds in the dough. I saw Dab's loaf with the prunes, cranberries, walnuts and sunflower seeds yesterday, so i'm feeling kind of inspired to do a fruit and nut loaf one of these days :)
Happy Baking!
I hope you don't complain too much about this bake because it is just how it should be although we all think we could do better somehow next time. I bet the taste is as good as it looks.
Stu
I love the flavour and that’s what counts right?
But being a bread nerd, I like to get it as good as I can :)
Thank you for the compliment!
Happy baking
Ru
It looks perfect in every way! Thae crumb abs crust are very nice. 2 breads down and only 10,000 more to go:-) Well done and
Happy baking
I'm so looking forward to the next 10000 bakes, so many yummy options!
Thanks again
Happy baking
Including the final proof; good that you didn't push it further. Very nicely done.
Paul
For such a lovely compliment. I really enjoy rye breads so its great to get good feedback! I suppose you'll just have to take my word that it tastes good too!
Happy baking Paul :)