Weizenmischbrot | The Recent Loaf

Weizenmischbrot with 25% wholegrain rye & 15% T997 rye

I needed to make a Mischbrot that wasn’t too heavy and had fairly open crumb. Initially I deliberate to make one in every of my middlings model loaves , however then I realised that just about all of the wholegrain rye was going into the levain, so there wasn’t any have to sift middlings. I did sift off some bran for a chilly salted soaker although. I had to make use of a finer mesh sieve (in comparison with wheat) to get the bran. 

For these not conversant in T997 rye, I’d say it is in all probability obtained about the identical extraction price as T80 wheat flour.

I added some Alinsons BF with hemicellulase to the levain and most important dough. This appeared like a good suggestion, given all of the xylans within the rye.
To provide nearly as good a loft as doable I used Canadian bread flour for the wheat flour, aside from the Alinsons BF, plus 1.2% VWG and 0.1% contemporary yeast.

57% of the rye was within the levain and 31% of the flour was prefermented.

The loaves have been dusted with T997 earlier than baking.

I assumed the loaves turned out OK – fairly open crumb (however this diversified between the loaves – possibly rye is extra shaping delicate?) and a few good rye flavour, probably may have achieved with a bit extra bitter, so I’d tweak this subsequent time by decreasing the levain seed price and upping the levain construct temperature from 26 to 28C.

Lance