German rye - 90% - using stage 3 method
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!