Deli rye
On Tue, 23 Feb 2021 15:57:11 -0700, Graham > wrote:
>On 2021-02-23 1:59 p.m., Boron Elgar wrote:
>> Your rye flour is key to it all. As I recall, the final dough is
>> somewhat sticky. How was yours?
>The second sponge had the consistency of heavy clay!! It was supposed
>to be looser so I added water at that stage - perhaps a bit too much as
>I had to add 50g of white flour in the final mix.
>It started out sticky but was quite smooth after kneading. That may have
>been the result of my fiddling with the hydration and adding the small
>amount of flour.
>BTW, I just checked and the weights used to calculate the percentages
>don't all match with those in the recipe! Another lapse in proof reading.
Makes it hard to trust anything in the book.
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