The last time I made Rye bread it was at the King Arthur Flour Baking School in Washington. It was a 100% rye brick. It was so hard I could not cut it with a knife. Since I didn’t have an axe on hand, I threw it into the garbage bin where it landed with a thump and a din.
Since then I’ve only used rye in very small quantities in my sourdoughs. However at 30g a batch, it’s going to take a while to work through my 5kg bag. I decided to give Rye another try.
Paging through my Gisslen’s “Professional Baking” book, I chose his version of Pain de Campagne. This is a straight dough made with a rye poolish. Overall it’s 30% rye-70% wheat combination with 65% hydration. It is very sticky dough to start (now I remember) but it firms up nicely when developed.
I couldn’t resist cutting it soon after cooling. The crumb is fine & even (which I think is typical) and the crust chewy & nutty. I had it with a slash of cold butter and it was good. I could imagine this with as an open faced sandwich: cream cheese and smoked salmon or grilled cheese with tomatoes or smoked meat with honey mustard. Hmmm. I could make this again.
Ucluelet, BC. August 2018