BBA: 100% Sourdough Rye Bread

      The thirty-second Bread Baker's Apprentice challenge (from the book by the same name authored by Peter Reinhart) is 100% Sourdough Rye Bread, and is found on pages 239-241.   

      Using the barm from the original sour dough I made for this section of the book (and by now with multiple dividings and feedings the barm smells sour and has a nice tang to it), I was eager to try this recipe with the rye flours I purchased for this section from the KAF catalog. 

      The ingredients:  barm, white rye, coarse whole rye (pumpernickel), water, salt, and caraway seeds. 

      This is a two-day bread, one to make the soaker and firm starter, and the next day for the assembly, rising times, forming, and baking.  I had seen other posts for this bread where the rise was not decidedly high so I was expecting to get less of a rise than most other breads.  (Please note that I only made this recipe once and I don't feel that was probably a fair assessment of rising, etc. as I am not experienced with sour doughs, etc.)  That said, I wasn't happy with the height of the bread at all.
      It was sort of flat and low and while the taste was actually quite good, a nice rye taste with a tight crust that gave a nice chew, it wasn't a very pretty loaf at all.  We did like the caraway seed flavor in it. 

      Mark enjoyed it for sandwiches for lunches so it was worth making, but I doubt that I will make this one again.  It was a good learning experience, just not sure this whole rye/sourdough thing is something I want to spend a lot of time on. 

      You can visit the main group and marvel the breads.  I'm getting there...Slow and Steady.  Our next challenge:  Poilane-Style Miche, found on pages 239-241.