Day 2 of rye week has involved making the rather time-consuming German Rye using the 3-stage Dettmolder method. We use a recipe straight from Hamelman's 'Bread' so I can't publish it here. The technique involves refreshing a rye sourdough starter 3 times, building the volume each time until you get to the final mixing. The result is a beautifully moist rye loaf with a very even crumb and great keeping qualities.
Here is Dave adding the stage 2 levain to more rye flour for stage 3:
This is the mixing stage, or should I say 'smeering'!
And here are the final loaves...I love the way they crack like that and the cane baskets give a great pattern:
Tomorrow it's Andrew Whitley's Borodinsky rye with coriander seeds. We have already mixed the starter and weighed up...looking forward to it!
Rye week at the loaf
This week we are going to be tempting you with a selection of different rye breads to try each day. Our guest baker, David Osen is going to try out a rye he makes at home, and we will be trying a recipe from Bethesdabakers' Mick Hartley. He very kindly ga