>>
>> 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.

I grind my own rye with an impact mill, so, though it's as fresh as can be, it's also fairly fine and always whole flour. I guess I could try sifting out some of the bran, but I don't think I have a strainer that's got a small enough mesh.

In any case, I'm pretty sure the problem was a lack of sourness. I was trying to do the D-3 process, but must have made mistakes. The starter didn't seem ripe when I used it, but I went ahead anyway. Should have waited a little longer.

For the 66%, I just refreshed my rye starter a couple of times at a 1-10-10 ratio, following Hamelman's example in "Bread." It took about 16 hours at room temperature (70 degrees F) to ripen. I then followed his recipe, except I used whole rye instead of medium rye, upped the hydration to 78% to account for the higher absorption of the whole rye, and then omitted the yeast.

I was very pleased with the result.

Thanks again -- when I finally get around to making that pumpernickel sometime this week, I'll be basing it quite a bit on the pumpernickel on your page.


--
Jeff