Tweaking a rye loaf

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bfotk
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Joined: 2014-03-21 20:50
Tweaking a rye loaf

I'm happy with my sourdough rye, but my wife would perfer a less dense version, something more deli like.  She also, however, wants not to reduce the rye-ness.

I'm using 1 part Hodgson Mill whole grain rye flour to 2 parts major brand wheat bread flour..  It's at 65 percent hydration.

So what might I do assuming that I don't want to change the rye/wheat proportion?  I figure that proofing schedule, handling, or hydration could be variables worth looking at  But there's also oven temperature and how long the loaf's under cover that might have an effect.

I don't need a LOT of rye bread so I don't care to start tweaking and baking over and over without some guidance.

Suggestions?