So I soaked 125g of rolled rye and kibbled rye (about 1/2 of each) in 175g of boiling water - the first time I soaked overnight, the second time for about an hour only.
The test of the recipe was the same more or less, adding in the soaker when I made the dough, and reduced the water in the dough to about 3/4-1c (scales not working). Both "grain" versions had 2 retardation steps (in the fridge) to work around me doing my real day job.
Both times the dough was refrigerated all day after kneading for the bulk ferment, and then again after shaping for the proof. I did let the dough warm up for a hours at RT prior to shaping both times. Once again I slashed in a circle around the shoulder of the loaves, and the oven spring was fabulous!
I didn't get any photos of the crumb of either batch as I gave the first to some friends and took the second lot to work for a shared lunch and they got scoffed before I even thought about it! VERY tasty, moist crumb, nutty flavour, crusty . . .
. . . . could just about be my new favourite bread!
