>
> http://tinyurl.com/yqhjwj
>
> (that will stay for a month, then I'll take it off)
>
> - no browning issues there ;-)

Wow! Nice loaf, Samartha. I've not made a 100% rye yet, myself, but I'd
thought it would have to be panned to keep it from flattening out like a
pancake. I guess I thought wrong ....

How long did you bake it and at what temperature? And did you use whole rye
or some other type of rye flour?

Thanks,
--
Jeff

Jeff Miller wrote:
>> http://tinyurl.com/yqhjwj
>>
>> (that will stay for a month, then I'll take it off)
>>
>> - no browning issues there ;-)
>
> Wow! Nice loaf, Samartha. I've not made a 100% rye yet, myself, but I'd
> thought it would have to be panned to keep it from flattening out like a
> pancake. I guess I thought wrong ....

Well - Hofpfisterei in Munich sells 2000 g 100 % rye loafs like the one
I made (shape only), although without slashing (they peter out their
process, so it's not needed). Their crumb structure is also much finer.
Futile to accomplish this with US obtainable rye and home style oven.

> How long did you bake it and at what temperature? And did you use whole rye
> or some other type of rye flour?

If you go on my web site and crank up the Detmold calculator with 100 %
rye, you see the recipe. The starter is full grain rye flour, the
additional rye is light rye flour.

Baking, 1" clay tiles in oven - start with full blast (highest temp),
then down to 425 after 5 or 10 minutes and the bake until temp inside
loaf goes towards 180, then crank up oven to full for maybe 5 - 10
minutes. Initially, there is a bowl with water boiling on the bottom of
the oven which stops boiling after temp is turned to 425.

Loaf temp takes longer to go up in moister loafs.

Also - it's possible to make decent 100 % full grain rye loafs. For me
the criteria is that there are holes throughout in the crumb and no
dense spots without holes. That would be a failure. The crumb gets
denser with rye and fuller grain breads, there is nothing wrong with
that. They are just different animals.

I put a picture of a Hofpfister slice on that album.

Samartha