Ok, interesting; what’s your formula? For 100% whole rye I’d settled on about 82% for dense loaves, but was experimenting with 110-130% for reikäleipä type flat loaves.
honestly, I’ve got no idea how much water I add. It’s a 50:50 rye/wheat mix, I just add water till the consistency looks about right. I definitely have to use a tin though, if I tried to make a cob it’d end up as a flat puddle.
It’s a rye loaf so needs more water than just straight wheat.
Ok, interesting; what’s your formula? For 100% whole rye I’d settled on about 82% for dense loaves, but was experimenting with 110-130% for reikäleipä type flat loaves.
honestly, I’ve got no idea how much water I add. It’s a 50:50 rye/wheat mix, I just add water till the consistency looks about right. I definitely have to use a tin though, if I tried to make a cob it’d end up as a flat puddle.