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My rye bread uses a poolish and the entire recipe includes 5C White Lily Bread Flour and 1C Hodgson Mill Rye Flour along with 2 1/3C - 4 TBS water.  The dough always seemed well hydrated but the loaf, with a nice ear and crackly crust, would develop dry crumblies along the way, dry pieces of crumbs at the core of the loaf.

 

Finally I gave in and added 1/4C olive oil to the recipe and voila, a very moist and tender loaf but without the crackly crust.  Give and take, I suppose.  Next time I'll reduce hydration, retain the oil, and we'll see what happens to the crust.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply