Hamelman's 3 stage 90% Rye-Crumb Added
Hamelmans 3 Stage 90% Rye
Crumb and shell
This was a fun project for me. I have done the 3 stage Detmolder starter build before and I know the flavor will be incredible when I get to cut this open in 24 hours.
I followed the formula in the book closely including using Medium Rye for the final dough mix. The only place I deviated was using KA bread flour instead of a "hi gluten" flour. I'm out of first clear at the moment and that would have been my first choice. The starter build was whole rye.
I don't have a docking tool so I used my special "Docking Pencil" which has never failed me in the kitchen.
This bread was baked for 480F for 10 minutes then 1 hour at 410F. When I get to cutting and eating, I'll post a picture of the crumb.
Added by Edit:
I posted the picture of the crumb just now. OK, I cheated and it has only been 14 hours since it was baked. The crust (shell) of this loaf is very hard. If you dropped it on a bare foot, well it would hurt. The crust is inedible for me. The dog came back for seconds so maybe if you have great teeth you could eat the crust. I trimmed the hard part and ate the inside crumb and of course it was delicious. To me it looks under proofed and too dense.
As I said above to Jane, my dough was very dry. I haven't been able to find an error in my transcription or conversion and I added a lot of extra water to get it where I thought it should have been. Maybe it was still to dry. Also, I see I did bake it to long. Hamelman says 1 hour if it scales at 2.5 Lbs. I divided a 3Lb 8 oz batch in half so it was over done by that standard.
I put the now sliced loaf in a zip lock bag hoping it will soften some. "Archie" is hoping it doesn't!
Eric
Comments
Hi, Eric.
That looks like real bread!
I want to see the crumb and hear about the eating! Actually, I want to do the eating, but I suppose I'll have to make my own for that.
David
They look wonderful Eric! I really need to get a hold of a brotform because for this type of bread it looks so nice.
Tell us about the crumb and flavour.
I still haven't had time to do a write up about the 80%. It was fun to make.
Jane
Thanks Jane for your kind words. I'm holding my breath this morning. Did you find that the final dough required a lot of extra water? I haven't figured out if maybe I messed up somewhere in my conversions to grams but I had to add about a 1/2 cup of water to get the dough pliable and feeling like rye. It may actually have been a little under hydrated to my feel.
I have made a few 100% loaves using Samartha's process and you end up shaping the loaf with wet hands sort of sculpting into a shape like it is loose clay. Sooo, this didn't feel right to me. We'll see.
Was your 80% hard and crusty when it came out? Did you wrap it up for 24 hours?
Eric
I followed the recipe to a T and was scared the dough was TOO wet, so no, I didn't add any water. But since our flours are different, that doesn't mean anything.
It had a crusty crust. I tasted it (yep, cheated) then wrapped it until the next day. It disappeared pretty fast and even the three little ones (under four) liked it. I have pictures of the dough but can't post them because I lost my programme for scaling down photos.
Jane
Jane,
For some reason I am unable to post photos using the icon on the left that has you upload the image to the site. I did get them posted using a web storage site called Photobucket.
You should be able to get gimp free HERE and here is a link to 10 others for free.
http://www.lifeclever.com/10-free-web-based-alternatives-to-photoshop/
Eric
Oh thanks Eric! Now the other problem I have is that apparently I have no memory left on my hard drive (my kids download all sorts of stuff) and now I can't download anything. Gimp disappeared because of one of the little kids. I'm not computer savy enough and I so lack in time needed to figure it all out and free up some memory.
I dare say you did mess up the water quantity. Though I'm no expert, this dough is on the wet and sticky side. At least the 80% was and it shouldn't be much different. I didn't try and change the recipe, I went with the one with cups even though that bugs me. The crust on mine wasn't hard like you describe and even Margot, my 14 mth old, could eat through it and she only has 6 teeth and all in the front!
Jane
How sweet, only 6 little teeth and she could eat it. I dare say she would starve if this is all she had to eat. I'll try again and pay attention to the hydration better. I'm sure I fouled something up. I just looked at the 80% you made and like you say it is essentially the same with a 10 reduction in rye flour.
Eric
Obviously, I am not worthy.
Susan from San Diego
Let's wait till I cut this hocky puck open to see if it's great or grate.
Eric
I am enjoying being in your company on the TFL home page. :-)
David
David; Thanks but I'm the one in awe.
When this came out of the oven it looked great but it felt like a cinder. A very crunchy crust. Hamelman says to cover it in Bakers linen or in a tub for 24 hours to let the crumb stabilize. I'm not sure what that means and I won't be surprised if this is inedible. Sure looks nice though, just like the pictures in the books.
Eric
Eric those are lovely loaves! The cracks, the color, the crumb!
I can see on the crumb shot that the bottom bends in just a little from being stacked. Good Sign. Especially at around 14 hours. Sign that it is fresh, it will later stiffen up as it ages. The moisture looks good from here. (And don't tell me that stuff about being on the other side of the world!) The crusts on this kind of bread are typically hard. I've cut open knuckles on them even trying to slice or half a loaf. Wrap it up like Jane says after it cools and the crust will soften and the moisture in the loaf will even out. This bread gets better as the days go by! Don't ever sack it with other types of bread. It looks perfect! Forget the case of flour, send me your loaf!
But tell me, why two loaves? One is even better! It can be cut in 1/2 and it's worth a few bloody knuckles.
Mini O
You're so sweet Mini.
You're trying to make me feel better. What a friend.
Eric
I can smell that wonderful aroma..pray tell, where do we get one of those special "Docking Pencils"..no way I could make a lovely loaf like that without one..really Eric, no kidding.
How does it taste after a few days?
Do you still think it is dry? If so, then cut it up and flake it to crumbs in the blender and add it to another loaf. You can even freeze some for later. I would go 1/3 crumbs to a loaf, throw in some spice and maybe a little more soured rye, add a cooked potato, yeast and then bread flour. Watch the salt consentration! ....just an Idea....
Mini O
Mini,
I think I will use it for altus at the least. The flavor is good but it's just to hard.
Eric