Hi All - Trying Hamelman's Deli rye recipe for the first time and wanted to se if anyone has any experience with it? Doing this in a loaf pan and need to increase the recipe slightly to get a little taller loaf. Wanted to see if this was consistent with your crumb.
I was a little surprised at how stiff the starter was, anyone made that more of a "levain" consistency? Wondering if that might open up the crumb somewhat.
If you missed it or weren't around, there is a plethora of information there, including many bakes of the Hamelman rye. https://weightloss-slim.fit/node/66523/community-bake-ny-jewish-bakerydeli-style-rye-breads%3C/a%3E%3C/p%3E%3Cp%3EI think his classic take is an 83% hydration levain. Poke around in there, do "finds" within the CB for Hamelman, and there will be more information there provided by a number of TFL bakers than you can likely comprehend in a half day.
Thank you, I will check it out