In Search Of The Perfect Loaf: A Home Baker's Odyssey - Plot & Excerpts
It has a mixture of coarse and more finely ground rye flours, which I made by mixing equal parts of Arrowhead Mills organic whole rye flour and Hodgson Mill rye flour. To achieve a mild sourdough, which favors lactic acid, I’ve added a second rise, or build, to the leaven. Since there’s such a high percentage of sourdough in the rye-wheat dough, it ferments quickly. The first rise takes 45 to 60 minutes and the final rise in the pan about 1 hour. If cooler than 75˚F (24˚C), it will proceed more slowly. A key step in this recipe is to dust the surface of the dough entirely with rye flour, once it’s in the pan. Most of the flour gets absorbed into the moist dough, so don’t be concerned about getting a mouthful of flour when you eat the bread. When the dough rises sufficiently, the flour cracks open on the top, signaling that it’s ready for the oven. This is a far more accurate gauge of rising time than anything else. The bread also takes two days to make, with the bulk of the work accomplished on the second day.
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