Anyway, while leafing through my bread books (Dean Brettshneider's book "Global Baker") this loaf immediately caught my eye - such a spectacular looking crumb! So sort of make it I did. Well when I say sort of, I used the basic idea in the recipe, but not the recipe itself. For starters the recipe is yeasted, 2nd it had molasses it in which I don't particularly like (well that said, I had one bad experience with back-strap molasses and haven't gone back, but maybe I just need to try again), and it also used caraway which my friends don't particularly like. So I used the same recipe I made last week (Polish cottage rye), and split the dough in two.
Mr Brettschneider's recipe made two batches of dough (200g of flour in each) essentially the same, except the dark rye dough had twice as much molasses as the light as well as 15g of cocoa powder for colour. I split mine in two after kneading but before fermenting, but stupidly forgot to add in the cocoa, so folded it in by hand during the fermentation. It started off a bit swirly and my hands were brown and oily, but we eventually got there!
|Dough layers pressed together|
|Doughs rolled together|
I think my loaves were slightly under-proofed so had a lot of spring in the oven, plus I think I slashed them too deeply, and should have only made one big loaf as I think the swirls got a bit distorted. Also the dough recipe I used probably wasn't the most ideal as it was a very soft, delicate dough, and something slightly firmer would have suited better. Mr Brettschneider's dough was at 60% hydration (175g AP flour, 75g rye, 150g water), whereas the one I used was 65% excluding the large volume of rye starter. Still looked pretty cool, will send to YeastSpotting, but would like to get it looking better!