Well, I have finally decided it was time to stop flirting with higher and higher Rye percentages and just go head first into 100% Rye. Excited and optimistic I come up with a recipe similar to vollkornbrot and I'm off! ...............As you can imagine I have a dense but tasty loaf. My goal is to make a moist Rye with a tight but not dense crumb. So here are my questions;
1. I used 40% preferment, should I go higher?
2. I only used a one stage build, if I use a 2 or 3 stage a la Detmolder will I get more loft?
3. I basically followed the formula in Hammelmans book for the timing 10-20 min bulk, 50-60 min proof, bake 475 for 15 min then 360 for 1 hour 15 minutes
Do you have any thoughts on a better schedule?
Thanks in advance!