I examine Tony’s Brotgewürz rye/wheat loaves & Ian’s Onion Caraway Rye — so, in a bout of cross-polinated madness 🤣, I baked one thing you would possibly categorize as midway between the 2.
It is received a chopped rye scald & a diastatic rye malt scald. I added slightly lactose-free kefir (as a result of it is what I had readily available) and 1% caraway.
closing proportions (together with the two scalds):
35% entire rye / 19% entire spelt / 46% bread flour
Consequence:
At 3%, I most likely overdid it on the malt and I most likely underdid it on the shaping (maybe as a result of I overdid it on the hydration🤣). It was extraordinarily slack dough.
Nonetheless, the bread is mild & tremendous tasty, with a skinny crispy crust (the malt scald labored!) & a pleasant and fulfilling bitter taste.
That is one to stick with and adapt.
Huge because of Tony & Ian for the continuous inspiration.
Rob
