Question on 50% Rye with Walnuts (based on Hamelman book)
I'm breaking in my new Ank and I want to try Jeffrey Hamelman's 50% Rye with Walnuts. It's been at-least 8 years since I baked Rye (or any bread for that matter) and I need a little bit of help to get back into Rye:)
- The book has 68% hydration for a 50% bread flour / 50% Rye flour formula. This seems surprisingly low hydration, esp. considering that in general Hamelman's formulas have high hydration. Is this right, has someone had success with this one? I'm especially surprised given the long bake times needed. Any advice?
- Instead of on a stone, I am baking this in a loaf pan (long story). Baking Rye and checking for doneness is very different, but that's all I remember from the old days. The formula is for baking on a stone starting at 460F for 15, then lower to 440 and bake for 20-25 more. I'm thinking of adapting this to start at 440 for 15, and lower to 420 and bake for another 30, given that it should take more time with a loaf pan. More than that, I'm figuring I should aim for an internal done temp of 200F (I pretty much always take internal temp, not confident enough of my bake times yet after long absence).
Does this sound about right?
(I'm excited about this, getting into Rye after such a long hiatus!).
Use his amounts and see what happens. Enjoy!
If you are at sea level, 200 deg F seems low. I'd be looking for 208 or so.
TomP
Mebake made it here: https://www.thefreshloaf.com/node/21728/sourdough-rye-walnuts-frombread
He said: "I adhered to Hamelman's Instructions, except the High Gluten Flour. My bread Flour is 12.9% Protein, and i increased the water in the final dough due to the high absorption of my Whole Rye (Dover Farm Organic)."
You might end up altering hydration somewhat to suit your own circumstances, but that seems more the rule than the exception with loaves of all kinds.
It's been many years since I've made this bread, so I had to go searching for what I said about it in this thread (with some good rye tips by hansjoakim): Signs of spring (at long last)
Adding 5% water brings the hydration up to Hans' recommended 73% - 75% overall hydration for 40% - 60% rye. Of course, your milage may vary.
Thanks, Debra! P.S. The pineapple juice solution lives on:) I got into SD back in early 2010s and reading thru your posts!