60% PFF rye with walnuts and cranberries

Loaf is exceptionally tasty. Actually deep flavour with little or no sourness, wonderful complicated crust. Smoky, earthy and clean. Undoubtedly my greatest rye bread to date.

I needed to attempt making a 60% rye (complete and medium 50/50) that was flavourful, not too bitter, and had many of the rye within the pre-ferment in order that the grains have been extra damaged down (for flavour, but in addition digestibility), and BF and proof could be comparatively quick, about 5 hours or so, with some type of rise within the oven. 

I made a decision to do separate levains, one for the medium rye and the opposite for the wholegrain rye. For the medium rye, I believed I’d go for my normal 1:3:3 ratio, which leaves me with levain at peak after 10 hours of in a single day rise, prepared for use within the morning. For the wholegrain rye, I made a decision to experiment with a 1:10:10 ratio, which I’d additionally use after 10 hours, when it will solely be at 1.5x (this ratio normally requires about 14-16 hours to peak right here). A part of the liquid used right here would even be malt syrup, to additional decelerate fermentation. The thought was that some flavour could be developed, however hopefully with a manageable about of LAB and yeast to not mess up BF, on condition that 60% of the flour would now be pre-fermented.

Within the morning, the medium rye had tripled and the wholegrain rye had risen by 50%. Blended every thing. BF took 4 hours, proof 1 hour, and baked at 220 levels for 40 minutes.

Figures for a 565g loaf (excluding inclusions):

Wholegrain rye levain: 8g starter, 92g complete rye flour, 73g water, 20g malt syrup

Medium rye levain: 30g starter, 92g medium rye flour, 96g water 

Closing dough: 122g bread flour, 47g water, 4g salt

Cranberries and walnuts added throughout shaping

Total hydration is about 70%.

Could be including this loaf to the baking spree for the husband’s social gathering subsequent weekend.