Report on Basic hearth Bread Wheat/Rye
Posted: 09 September 2013 01:09 PM   [ Ignore ]
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This weekend I tried the 50 wheat/50% rye flour, to bake the basic Hearth Bread.
I decided to just substitute the whole wheat (36 gr) of the recipe.

I used 72 gr wheat/rye, and substracted 36 gr of the wheat flour.
When I was shaping the boule, enormous bubbles began to appear.
It continued bubbling, though the dough didn´t
spring back when touched.

In the oven, it didn´t rise as much as withe original recipe.
The crust wasn´t as crisp, either.
The flavour was barely different, I´ll have to try with the 30% rye
that you told me was a good % of rye.

I send the photos if the rye boule and also of the last basic bread
i baked, that also was very very bubbly.

 

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Posted: 09 September 2013 07:26 PM   [ Ignore ]   [ # 1 ]
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It would be normal and expected for a bread with rye to ferment faster, be more dense, and have a bit less oven spring when compared to an all-wheat bread. 

re: bread with 30% rye, this is about the maximum that you can have in a rye-wheat blend and still have a bread that behaves more like a wheat bread than a rye bread.  If you increase the proportion of rye, expect your bread to be denser, ferment faster, etc.

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Posted: 09 September 2013 09:54 PM   [ Ignore ]   [ # 2 ]
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I never imagined that such a small proportion of rye flour,
would affect the bread so much.
What surprised me were the bubbles.  I wasn[t able
to tighten the skin of the boule, the bubbles were
springing from under my hands.
In some places the bubbles occasioned that the crust
separated form the crumb, do you see it?
is that to be expected?

I´ll keep on experimenting.
Thanks for your help, Julie.

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Posted: 09 September 2013 10:19 PM   [ Ignore ]   [ # 3 ]
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Silvia - 09 September 2013 09:54 PM

I wasn’t able to tighten the skin of the boule, the bubbles were springing from under my hands. In some places the bubbles occasioned that the crust

You need to deflate the dough before you shape it.

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Posted: 09 September 2013 10:37 PM   [ Ignore ]   [ # 4 ]
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I did deflate it before beginning to shape.
Bubbles began to appear as I was shaping it.
Next time I’ll give it a longer rising time before shaping.
Thanks, Charles

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Posted: 10 September 2013 11:43 AM   [ Ignore ]   [ # 5 ]
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Silvia, they look great!

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Posted: 11 September 2013 08:59 AM   [ Ignore ]   [ # 6 ]
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Thanks, Flour Girl !

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Posted: 12 September 2013 07:20 AM   [ Ignore ]   [ # 7 ]
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Silvia, the bubbles may also be due to slight overfermenting, or to a combination of slight overfermenting and a weakened gluten structure as the rye doesn’t provide the same sort of gluten that wheat flour does.  The weaker structure also makes shaping more difficult, because too much tension on the outer surface can tear the dough.  You could try adding in another stretch and fold and also dialing back the fermentation by either using a cooler temp or a shorter time.

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Posted: 12 September 2013 10:06 AM   [ Ignore ]   [ # 8 ]
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Silvia - 09 September 2013 09:54 PM

I never imagined that such a small proportion of rye flour,
would affect the bread so much.
What surprised me were the bubbles.  I wasn[t able
to tighten the skin of the boule, the bubbles were
springing from under my hands.
In some places the bubbles occasioned that the crust
separated form the crumb, do you see it?
is that to be expected?

I´ll keep on experimenting.
Thanks for your help, Julie.

SILVIA:
  Good morning. I am sorry to learn of your bread baking disappointment. I would like to tell you of my take of the baking problem you have described. Silvia, only you would know this but if you did not give enough time for your yeasted bread dough to ferment, then while you were shaping it the fermentation cycle was in operation mode & wasn’t complete…Hence the yeast was still doing it;s thing….& wasn’t ready for it’s first proofing. Is that possible.

    OR

You may have employed too much yeast. Can that be????? or both as described.

If you like post the recipe & then we can scrutinize the recipe. By the way, Julie is correct about the amount of rye flour in rye bread baking….30% is maximum for a normal American type of rye bread.

Good luck & enjoy the day.


  ~FRESHKID.

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Posted: 13 September 2013 07:09 PM   [ Ignore ]   [ # 9 ]
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Freshkid, I think you´re right about the fermentation,
I don´t think it was too much leavening.
What does a “normal American” mean?

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Posted: 14 September 2013 07:26 AM   [ Ignore ]   [ # 10 ]
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Silvia - 13 September 2013 07:09 PM

Freshkid, I think you´re right about the fermentation,
I don´t think it was too much leavening.
What does a “normal American” mean?

SILVIA:
  Good morning. Thank you for the quick reply.

What I mean by normal American type is the kind you would find in bread baking recipe books & or from bakeries found in supermarkets. You know Lite rye sandwich bread. If one wanted to have a slightly stronger selection they can employ dark rye which as you know “BOB’S RED MILL” sells.
As you know in Europe the do make up to 100% rye…in Germany they do.  Eating this bread is a good way to lose one’s teeth I think.

I am looking forward to your posting that you re~made your rye bread recipe & all is well.

  Good luck to you from Las Vegas, Nv. & enjoy the rest of the weekend.

  ~FRESHKID.

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Posted: 14 September 2013 09:39 PM   [ Ignore ]   [ # 11 ]
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<If you like post the recipe & then we can scrutinize the recipe. By the way, Julie is correct about the amount of rye flour in rye bread baking….30% is maximum for a normal American type of rye bread.

Freshkid, I think I shaped the dough to soon.

The recipe is the Basic Hearth Bread in The Bread Bible.  I think you can find it here in this blog,
in the Bread Rrecipes. It´s been our favourite bread since I bought TBB.

I just changed the 36 gr of wholewheat with72 gr of Wheat/ Rye flour,; I then substracted 36 gr from the wheat flour.
The rest of the recipe ins unchanged.

I want to put more rye into the recipe, perhaps the whole 30%.  I could hardly find any flavour difference with the
usual recipe.

Freshkid, I also like the kind of denser, grainier,heavier and harder breads.  I’d love to bake them, but you need all kind of
difficult to find flours that I cannot find here.

 

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