Detmold-3-Stage 80% rye
This is the first picture of an 80% rye loaf made using the “Detmolder Dreistufenführung” in which a rye starter is built in a series of three stages. This is the Detmold-3-Stage 80% rye from the book Bread by Jeffrey Hamelman. Sorry, no crumb pic yet.
(The weather has been a little too friendly the past few days. I admit I did not spend a lot of time in the kitchen.)
Hast du wirklich die unterschiedlichen Temperaturen genau hinbekommen?
Sieht lecker aus.
Ulrike aka ostwestwind
17 May 2008 at 17:08
Nein
Ich habe die Sauerteigansätze immer so weit gehen lassen, bis sie in der Mitte einfielen. Geschmacklich finde ich das Brot nicht so überragend. Vielleicht liegt es ja an den Temperaturen, aber ich habe dahingehend sowieso widersprüche Angaben in Büchern gefunden.
theinversecook
17 May 2008 at 21:11
Beautiful!
How does the bread taste?
Did you use a recipe from Hamelman’s book? How did you manage to keep up with the stringent timings of the Detmold process (that’s the main deterrent for me)
Boaz
17 May 2008 at 21:23
Yes, it’s the recipe form the Hamelman book. I cannot keep to the exact temperatures – don’t know how to maintain them. I just waited each step until the starter was about to recede in the center.
Flavor is ok, but still not the way I would like it. I think next time I will use an old-bread-soaker to get a more robust crumb.
theinversecook
18 May 2008 at 00:58
Ich möchte doch an dieser Stelle anführen, mein Avatar-Muster macht mich zu alt
Ulrike aka ostwestwind
18 May 2008 at 10:34
Im Gegensatz zum Design meines Blogs des Typs “Vergilbtes Papier in Wildlederkladde” wirkst “Du” aber noch recht frisch mit dem schicken roten Fliesenmuster
Aber ja, diese Muster sind wirklich schröcklich…
theinversecook
18 May 2008 at 21:29
Nils,
I got in touch with Dieter Buschmann from the backrezepte site and he translated his detmolder calculator for me quite nice really! I hope I will be up for the challenge of making some German bread finally!
Jeremy
20 May 2008 at 15:44
Please do, Jeremy, I need to tweak my recipe, I’m not happy with the crumb at all – too tough. Might increase hydration drastically and bake in a tin.
theinversecook
21 May 2008 at 17:45
The bread looks great!! I also wanted to try it, but afraid that I cannot keep the temperatures during the process.
What was the temperature during the stages of the dough development?
Is there a chance to see pictures of the slices of this bread?
David
23 June 2008 at 14:21
Looks very tasty
מדים
13 November 2011 at 16:15