I think this rye bread turned out slightly better. The previous post with the 4 kinds of beer grain rye bread slightly pancaked. I think I just didn’t stretch and fold the dough enough. This post is pretty much like the 4 ryes so I won’t go through everything.
The float test worked nicely.
With the Tartine book, everything is in grams.. a little confusing if you’re not used to it. I use this awesome calculator to figure it out.
It rose for about 3 hours with “turns”, stretches and folds every 30min.
I mixed in the grain after the first turn. The dough should be a bit tougher when mixing in big sized grains, so they wouldn’t shred the gluten strands in the dough.
Rising, shaping and then popping it in the oven. It turned out pretty good.