It has been a while. The hot summer has gone entirely, and suddenly it is almost chilly. I have been travelling for interviews — Kobe, Otsuki in Yamanashi, Kiyose in Tokyo, Kami in Kochi, Onomichi — visiting artists in each place. Editing kept me busy and there was little time to bake, but yesterday I finally made a rye loaf again.
Ingredients:
- Starter60g
- Bread flour (Kitanokaori)200g
- Rye flour (Japanese)50g
- Water (around 20°C)165cc
- Salt4g
I was out of whole wheat, so I blended in rye alone.
Three stretch and folds over six hours, then three hours in the basket for the second proof. As before, the more of this Japanese rye flour I use, the more the gluten weakens as fermentation progresses, and the more the dough tends to go slack. Yesterday was rather cool, and I did not put it in the fridge between stretch and folds — so fermentation clearly ran ahead of itself.
Coming back to it after a break, my judgement was a little rusty; getting the amount of stretch right in the stretch and fold felt difficult.
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