After returning from the first ever TFL gathering in Lexington MA last weekend I wanted to use some the rye starter that Varda gave me to make a rye bread. Dave Snyder posted his latest bake of the above bread on The Fresh Loaf this past week and pushed me over the edge to try it myself. You can find the recipe at his original post here.
This recipe uses a three-step build process called the Detmolder process which by using precise temperatures for each build is supposed to optimize the development of yeast growth, lactic acid and acetic acid production.
David had described his latest bake as having an almost sweet taste without that much sour flavor. My bake to me seemed to have a much more sour flavor than intended. I think I might have rushed the second build a bit which could have effected the final outcome.
In any case, the crumb came out about where I think it should for such a high percentage rye bread. The crust ended up much more thick than I think it should.
This type of dough is docked instead of scored and you only use steam for the first 5 minutes of the bake.
I will have to try this one again and see if I get the same result.
Submitted to Yeast Spotting.