Thanks, Samartha. That was very helpful.

I've made a 90% rye before, but it was exactly like the failure you
described with numerous dense spots throughout the loaf. The 66% rye that I
made this weekend was much, much better. And it's kept extremely well. Here
it is, four days later, and the crumb is just as moist as it was the day it
came out of the oven.

BTW, how long do you let your loaves rest before slicing? I know that with
pumpernickel, it needs to rest at least 24 hours to firm up the crumb. Was
that long of a rest necessary for these loaves?

Thanks again.
--
Jeff Miller

Jeff Miller wrote:
> Thanks, Samartha. That was very helpful.
>
> I've made a 90% rye before, but it was exactly like the failure you
> described with numerous dense spots throughout the loaf.

That can be rye properties or lack of sourness. If you look at my web
site where I did the rye baking tests, it shows what lack of sourness
does - exactly that. My thinking is that it is more a starter (sourness)
issue, when this happens. But, lacking exposure/experience with
different US obtainable rye flours, I cannot say for sure.

> The 66% rye that I
> made this weekend was much, much better. And it's kept extremely well. Here
> it is, four days later, and the crumb is just as moist as it was the day it
> came out of the oven.
>
> BTW, how long do you let your loaves rest before slicing?

I cut (and consumed some) right after cool down, still warm - I was too
curious. The crumb was sticky when cut and the crumb pictures did not
come up right at that time. The next day I took the actual crumb
pictures more towards the middle of the loaf as shown on the album.

> I know that with
> pumpernickel, it needs to rest at least 24 hours to firm up the crumb. Was
> that long of a rest necessary for these loaves?

Not at all - see above. Pumpernickel (non-US style) are totally
different in that aspect. That bread is very similar to regular (my
40/60 rye/wheat mix) bread but definitely somehow more "rubbery".

> Thanks again.

My pleasure, and - thanks to all for your compliments.

Samartha