Rye Fermentation Temp - How critical is it?
For the experienced rye bakers out there…
Would you expect to see a significant change in the flavor profile of the baked loaf of a 2-stage levain fermented at 76 deg F instead of 82 deg F?
I made a loaf yesterday that was a repeat of three previous bakes but with a few modifications. As usual, I changed multiple things and I’m trying to see if I can figure out what had the major impacts. This bread is very good but is noticeably different.
- rye SD starter instead of RYW for 1st stage levain
- 76 deg ferment vs 82 deg
- addition of honey, EVOO, and Greek yogurt
I’m assuming the 6 deg lower ferment temp is minor affect but want to confirm.