Unusually Lively Oven Spring with 67% Medium Rye

The dough came together and separated from the mixer bowl in about half of the shortest mixing time in the formula (about 4 minutes rather than 8-10).  I stopped there and put the dough in the proofer to bulk ferment.  I was amazed at the oven spring.  I have overmixed doughs in the past reducing the ultimate volume, but this result was pretty remarkable for 67% medium rye + AP for the rest, for me anyway.

The crumb was tight as usual; the taste seemed milder than I remember, but it's still a great rye base for smoked fish, cheese, pretty much anything I might put on bread (from chile pickle to smoked Riga sprats).  I don't eat butter often for health reasons, but so many people rave about butter on rye I had to try it - good barely describes it. 

The formula is from "The Rye Baker"  67% medium rye + AP @58% hydration.  The scoring was a bit, ah, eccentric. 

The formula unusually doesn't mention steam, but I put boiling water in the steam pan in the oven before loading the loaf.  I spritzed the loaf before scoring, and again after 5 minutes in the oven.  I took the steam pan out at 15 minutes.  The bread baked on a stone, with another stone on the oven rack above for nice even heat.

Black Bread of Val d' Aosta Photos

Black Bread of Val d' Aosta Formula