June 23, 2010 - 1:26pm
Lepard's Rye-I have a bad feeling about this...
Well, I don't know what is up with my flour or technique, but once again I followed the instructions and it is just... way. too. moist. I have loaves rising and they do seem to be rising, but I'm afraid they are not going to keep their shape at all. However, in this case, I feel confident that the dough was right before kneading as he suggests pouring the sticky paste out of the bowl onto the kneading surface. Which I did have to do.
I kneaded and kneaded and was able to form a ball and a baguette, but then when it came to pinching the seam of the baguette, I realized just how moist this dough was. I couldn't even pinch the seam shut. The dough just smeared. It was like I was sculpting it.
Was that right? It seems wrong.
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With that incredibly soft, pasty consistency, it still held shape (more or less) in my old oven and we had 100% sourdough rye this morning. Wow. Thanks, Dan! I did not get much oven spring, though, even though (as I have learned to do for his recipes, mainly because of my oven style) I cooked it at 460 and sprayed steam twice to allow for that.
I have finally learned to get a good spring with the Mill Loaf so I was disappointed.
Oh, and in the book, the rye pictured does not look like it has flour on it. But we are told to proof the loaves (I doubled the recipe) in flour-covered towels. In my case, this made the gelatinized wash a little pointless as even after a most delicate brushing, much flour remained on the loaves. So the only thing my loaves lacked was that nice finish. I can't see proofing them in something other than a floured towel, so tips are welcome.
I never tried Lepards rye, so I don't have experience with is formulas. but I just recently made a rye bread with high hydration, I proofed it in a proofing basket and then put it out on a baking paper. It did get a fairly bit wider, but it also had a nice oven spring. So just give it a try I would say. Rye breads are acting differently to wheat breads.
I never tried Lepards rye, so I don't have experience with is formulas. but I just recently made a rye bread with high hydration, I proofed it in a proofing basket and then put it out on a baking paper. It did get a fairly bit wider, but it also had a nice oven spring. So just give it a try I would say. Rye breads are acting differently to wheat breads.
Thanks, Noor. Mine held its shape well in the oven but I fear that was due to a dry crust because of the flour. It certainly tasted great.