December 7, 2010 - 6:55pm
Need advice: substitute Rye Meal for flour in hot Soaker, Sour or neither? Re: Hamelman's 80% Rye
Hi,
I'm not short of Rye flour, but I'd like to try using my BRM Dark Rye Meal. I don't want to ruin a wonderful recipe, however.
Thanks for any help!
footsore
Edit:
I retract the question. The purpose of the hot soaker is to gelatinize the flour, and that probably wouldn't work too well with rye meal.
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Hi, footsore.
Substituting rye meal AKA pumpernickel flour for whole rye should work well. Just be aware that a couple TFL members have found that the amount of water Hamelman calls for in the soaker may be short a few grams.
If you use rye meal, the flavor should be pretty close. The texture may be different, but that's a guess.
If you try the sub, please let us know how it works for you. I think this is a delicious bread.
David
Hi, David,
Thanks for the tip about the soaker. I would think that the coarser bits in the rye meal may call for a tiny bit of extra water, too. I'll try a little experimentation. But I definitely do not want to detract from the character of this bread, and I think, after all, that its smoothness may be an essential part of it. We'll see!
footsore