In article >,
"Dick Adams" > wrote:

> > http://homepage.mac.com/mbgoodman/PhotoAlbum41.html
>
> Looks like you did something right there, MB. Could you give us
> a gleaning of the method without we all go out and buy the book?


Well, he's pretty clear about the technique -- mix the mature culture
into the water and make your build with whole rye flour and water.
Mature for 14-16 hours at about 70F. Cover with a dusting of rye flour.
Should be domed and have a pleasing tang.

When the build is ready, mix the dough by combining all the ingredients.
He cautions against adding too much flour since he prefers a "loose
textured" dough. He also says that as your percentage of rye increases
the mixing should be gentler in order not to damage the dough. For the
40% rye, a total of about 7 minutes of mixing/machine kneading is called
for. Last couple times, I've made sure that it got the whole time and
it made a difference in the lightness.

Bulk fermentation after mixing is about 1 hour. Dough folding is not
required for any of his rye formulas but I found that turning the dough
out and and just giving it a few turns made it a little more cohesive
while adding a minimum of additional flour.

After the bulk fermentation, divide the dough and shape. Only a short
5-10 minute rest is needed.

Final fermentation is 50-60 minutes. Breads should be baked when 85-90%
risen. Slash prior to steaming the oven. Fill the oven with steam
prior to lading then steam again once loaded. 6-10 seconds is adequate.

Rye bread with up to 60% rye gets cooled -- 24 hours of resting. Eat
and enjoy.

--
Mary Beth
Orientation::Quilter

http://www.quiltr.com
http://www.fruitcakesociety.org