Yippee’s Oriental Pullman Pan is the Best – 40% Whole Grain Jewish Deli Rye
This one was 40 % Whole Grain Rye, 60% unbleached AP Wheat with 4% rehydrated dried minced onions ( weight before rehydrated) and 4% Black and brown Caraway. 2% salt at 75% hydration overall.
16% whole rye levain made with 20 g of NMNF rye starter with all of the bran from the fresh milled rye in the levain.
The 100 % hydration levain doubled overnight. Once everything was mixed the next morning we let it sit for an hour before we did 100 slap and folds and 3 sets of stretch and folds on 40 minute intervals. We then did a final proof of 2.5 hours before baking lid on at 425 F for 18 minutes and lid off for 23 minutes until it hit 205 F in the middle.
This bread smells terrific! Can’t wait to get some home made lox on it!
Lucy is still hanging in there at 17 but her hind quarters are not working well, her eyesight is a bit weak and she is totally deaf now.
Happy JDR baking to everyone!
Will do a crumb shot tomorrow.