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 study 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 have a look at they do style good. 

Make once more? – Most likely not

Revised – 

Hello Rob,

Studying your remark concerning the mis-translation for ‘cumin’ causes me to reevaluate my “Make once more? – Most likely not” remark.

In consuming this bread the cumin style simply wasn’t all that compelling however I might in all probability strive it once more utilizing caraway.  For these complete actually like cumin it is value a try to I might revert to the unique hydration degree, a discount of  roughly 4%.

Modifications/Suggestions:  Much less hydration! Work on adjusting for recent milled flour.

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Rankings:

Tony