Having been bouyed by the success of the previous rye bread, I decided to go for a virtually pure rye bread this time around. It would have been 99% rye, but I ran out of rye flour. I again created a pure rye starter. This time around I used:
- 800ml water
- 200g rye starter
- 970g rye flour
- 30g white bread flour
- 20g salt
This time around I just made sure to incorporate all the flour with the water, and then I covered it (not tightly), with a plastic lid and left it rise for 8 hours. After that, I split it into two loaves, placed them in the two bowls I normally use, and let them rise another 2 hours. I then baked them in the combo cooker in the normal way, but allowing 25 minutes with the lid on and 30 minutes with the lid off.
As with the previous try at 70% rye flour, this one also has an excellent internal structure and an amazing taste.