Denise Polzelbauer's Volkornbrot

This was a second attempt using the same 3 stage formula from Living Bread.  I made a few changes from the first attempt:

• I cut the final proof shorter to match the recommended final rise of 25-30% -- the previous one was closer to 50% and I belive showed slight signs of overproofing (compression at the bottom and increased aeration at the top)
• I removed the loaf from the Pullman pan towards the end of the bake and browned each side on the open baking stone (Dan's recommendation)
• I milled the rye a little more coarsely overall after reading more about how this can be beneficial for structure in rye bakes
• I docked the top with an oven thermometer point to avoid any issues with the upper crust

I think the added aeration from the slightly longer proof in the last one was beneficial, and would probably try to aim for 40% in the next one.

I don't have much of a point of reference for a well-made volkornbrot, and am interested in any pointers TFL rye bakers might have.  I enjoy the flavor and would like to bake it regularly to complement my desem bakes.  I'm baking this as a home-milled whole grain loaf.  I'm not sure if it is typically made as a whole grain loaf or not.  The recipe calls for rye chops, coarse rye, and whole rye flour.  I'm guessing coarse rye is a whole rye flour in this context but could be wrong.  I try to achieve this by weighing out rye berries for the total amount of flour in the recipe, followed by a few rounds of milling and sifting "by eye" to achieve various levels of coarseness.   I use a standard wide mesh kitchen sieve for the rye chops and used the #30 and #40 sieve contents for the coarse rye flour, with everything passing through #50 making up the whole rye flour portion.

I opted for the volkornbrot mit sonnenblumen loaf, and included 260 g of pre-soaked sesame seeds in the dough and on the top crust.  Previously I used these only on the top.  I guesstimated the inner vs top portions incorrectly and ended up placing too many on the top.  Some of these fell off and I didn't end up with quite the same uniformly toasted look as in the first one.

Any recommendations are welcome.

As noted above.  For some reason the full version of the initial post isn't displaying, but the full post is there in edit mode.  I am re-posting the html here for reference.

This is a beginner's attempt at Denise Polzelbauer's family Volkornbrot, from Daniel Leader's Living Bread.  I ran my Mockmill 200 at a coarse setting and used a coarse kitchen sieve to catch the required rye chops.  I used subsequent milling and flour sieves to create the coarse rye flour and (presumably finer) whole rye flour the recipe calls for.  All of this was done by sifting guesswork.  This was a slightly cumbersome process.  Milling rye at a coarse setting on the Mockmill creates cracked rye in addition to a large percentage of finer rye flour.  My understanding is coarse rye flour is beneficial in lieu of gluten for loaf shape and oven spring with 100% rye bakes.  Perhaps there is a single coarse setting that can produce a usable blend of rye chops and coarse flour.  The bake uses a two-stage 32-hour rye sour build: an 8-hour Grundsauerteig and a 24-hour Schaumsauerteig.  The recipe called for 2 9x5 baking tins.  Somehow I don't have any, so I used a large Pullman pan I recently purchased to make sandwich loaves.  This seemed to work out fine.  It calls for a desired internal temperature of 190 F, achieved after 1 1/2 hours at 375 F.  I checked it at 1 1/2 hours and measured 208 F.  Despite this discrepancy, it seems the loaf could still be baked longer.  Perhaps baking as a single mega loaf alters the equation slightly and is more tolerant of a hotter and longer bake.

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