As we speak’s bake: Cumin Rye – Chleb Sandomierski (Poland)
Supply: The Rye Baker by Stanley Ginsberg
Notes: Enhance hydration from 79.84% to 83.4%
Substitutions: Contemporary milled rye @65% extraction for white rye flour.
Dialogue: They are saying you be taught extra out of your failures than out of your successes…
I used to be involved that the hydration specified within the authentic recipe wasn’t sufficient for the excessive amount (71%) of recent milled rye flour I used so I elevated it by 4% which was an excessive amount of and resulted in a slack dough and a weak rise when baking. The crust does have a pleasant chunk to it and the crumb is dense with a pleasant dose of cumin taste. Though the loaves are unhappy to take a look at they do style good.
Make once more? – In all probability not
Revised –
Hello Rob,
Studying your remark concerning the mis-translation for ‘cumin’ causes me to reevaluate my “Make once more? – In all probability not” remark.
In consuming this bread the cumin style simply wasn’t all that compelling however I might in all probability attempt it once more utilizing caraway. For these complete actually like cumin it is value a attempt to I might revert to the unique hydration degree, a discount of roughly 4%.
Adjustments/Suggestions: Much less hydration! Work on adjusting for recent milled flour.
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Scores:
Tony
