Weizenmischbrot with 25% wholegrain rye & 15% T997 rye

I needed to make a Mischbrot that wasn’t too heavy and had moderately open crumb. Initially I deliberate to make one in every of my middlings model loaves , however then I realised that just about all of the wholegrain rye was going into the levain, so there wasn’t any must sift middlings. I did sift off some bran for a chilly salted soaker although. I had to make use of a finer mesh sieve (in comparison with wheat) to get the bran. 

For these not aware of T997 rye, I might say it is most likely obtained about the identical extraction price as T80 wheat flour.

I added some Alinsons BF with hemicellulase to the levain and foremost dough. This appeared like a good suggestion, given all of the xylans within the rye.
To present nearly as good a loft as attainable I used Canadian bread flour for the wheat flour, other than the Alinsons BF, plus 1.2% VWG and 0.1% contemporary yeast.

57% of the rye was within the levain and 31% of the flour was prefermented.

The loaves had been dusted with T997 earlier than baking.

I assumed the loaves turned out OK – moderately open crumb (however this various between the loaves – perhaps rye is extra shaping delicate?) and a few good rye flavour, probably may have finished with a bit extra bitter, so I’d tweak this subsequent time by decreasing the levain seed price and upping the levain construct temperature from 26 to 28C.

Lance