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Author Topic: "Tight" light rye  (Read 830 times)

Offline jefklak

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"Tight" light rye
« on: April 15, 2012, 12:24:45 PM »


Not as holey as I expected, but I was out of (my version of) high gluten flour so I used regular wheat flour. And another thing I did wrong was overfermenting the dough at the final phase. I knew it should only be 1 hour max since the commercial added yeast is very strong but I had to leave so popped 'em in the fridge.

When I came back 3 hours later they rose too much, so after transporting them to the baking sheet the loaves collapsed.  :whistle:

Still very tasty though.
I would prefer vermont SD, I think, because the sourdough poolish is easier to handle and to see if it's active or not than this version of the starter - even with 80% hydratation it was not very wet, that's the rye flour I guess.