I'd like regular ancestral cooking emails!
For a long time I’ve read that it’s important to watch proofing rye breads like a hawk. And I didn’t really get why, because my rye breads appeared to work whether I watched them or whether I got involved in something else completely and only remembered them at tea time.
But the last few months, I’ve given myself to sourdough rye bread in a super-deep way as I’m creating a course, Getting Started with Rye Sourdough, for @thefermentationschool. And now I *get* why it’s important to watch your rye.
This loaf, which is 100% wholegrain sourdough rye, rose immensely in the oven. When it went in it was level with the tin. I’d never seen anything like it. It did this because I watched it whilst it proofed and I got it into the oven *just* when I started to see little holes appearing on its surface. That meant that the crumb structure was still able to hold gas, and because of that it held the gas that was released in the first few minutes of baking.
Sourdough baking is a haven for the curious, and rye sourdough baking, especially at 100% wholegrain, is even more delightful. I’m going to enjoy squeezing this loaf when it’s cool :-)