So, here is another rye recipe from The Bread Baker's Apprentice. I am one of many people across the online community of bakers who is participating in the BBA Challenge, only I am planning to do all if not most of the bread recipes using wild yeast only. As per the rules of the challenge, I am not posting the recipe but in case you still don't have your copy of the book you can find an adapted version here. This is bread number 34, and If you have been keeping up, I have been really impressed by the rye bread recipes so far. Not being a huge fan of rye breads in the past, I am slowly re-thinking my distaste for rye breads. I always thought of Pumpernickel bread as being dark from the color of the rye itself, but it appears that is not the case at all.
This is a 2 day bread using a wild yeast starter, and in my case ONLY wild yeast. "Adam", (my wild yeast) was refreshed and bubbled away like a champ.
The recipe also says to use bread crumbs,preferably rye bread crumbs. I had some leftover rye bread from the previous rye bread and toasted and then ground coarsely for texture as was recommended by Reinhart.
Here is the final dough kneaded and oiled-- ready for the initial rise. This one was also not over-kneaded so as not to make the rye become "gummy".
The second rise took forever. I waited for 7 hours before putting the loaf into the oven, and it still didn't have an impressive rise. I don't know if that is the nature of rye flour or not, but so far, none of the rye breads had an impressive spring.
This loaf was very chewy and dense with a heavy crumb. I now understand why as a kid I always saw pumpernickel breads sliced so thin. Also, Reinhart was absolutely spot on about the addition of day old bread to improve the texture, which seemed give a interesting crunch that was unexpected. The tasty loaf was probably my favorite so far and quite difficult to resist when hot from the oven. yeastspotted.