Jeffrey Hamelman’s Recipe. Rye starter has a strong smell of bread and my boyfriend asked whether I was baking bread when the starter was fermenting (not even baking). I only kneaded the dough 10 times with three 10-minute rest, then had first fermentation for 30min. The dough had little strength even after the first fermentation. Due to the hot weather in Hong Kong, it only had 20-30min 2nd proof which was shorter than the recipe indicated (50-60min). Most flavor of this bread comes from the rye starter.
The bread has to be waited for 24hrs before cut to stabilize the crumb and develop flavor. I put it under room temperature for the first 24 hrs wrapped with linen, and put it in fridge wrapped with parchment paper for the next day as Hong Kong’s humid and hot so I tried to avoid mold on it.
I love the taste of this bread, moist, mildly sour, mild taste of rye, and the crumb didn’t feel crumbly even the dough didn’t have much strength (I used Doves Farm Rye flour). It’s an easy going rye bread and I know it’s happy with my blue cheese.