Provided that I had a restricted array of flours available, I blended up a forty five% rye (all prefermented at a 7% inoculation with a rye starter I created from scratch final week)/55% malted khorasan dough. I tipped it right into a tin as a result of on the final second I noticed I had no parchment paper or cornmeal or anything that may cease a free type loaf from sticking to my dutch oven.
The rye taste could be very faint, overwhelmed, it appears, by the khorasan. It is a curious melange. I believe I will return to my previous standby deli rye, which stored the khorasan at 10% and added 45% bread flour. That blend supplied heartier rye taste, a extra open crumb, and a thinner and crispier crust.
Rob
