The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Short Flat 80% Rye Bread

Weizenbrot's picture
Weizenbrot

Short Flat 80% Rye Bread

Any suggestions on how to make a better-proportioned free-form loaf with high rye content?

The dough was quite sticky and slack, so the loaf spread out during proof and I ended up with the flat loaf you see here.

 

 

I suppose next time I could put the dough into a loaf pan for proofing, but I'd rather have a free-form loaf.

The overall formula is 80% whole rye flour, 20% high-gluten flour. Hydration is 78%, salt is 1.8%, IDY is 1.5%. About 44% of the rye flour is prefermented in a SD and another 25% is soaked in boiling water overnight.

Mix on first speed for 3 minutes and second speed for 2 minutes. BF for 50 min, shape into a loose bâtard and then proof for 50 min.

Baked in a preheated clay baker with lid on for 15 min at 470°F/243°C. Then removed lid, dropped temp to 430°F/220°C for an additional 35 min.

Ru007's picture
Ru007

Not sure, I once tried a 70% rye, proofed it free form and it spread a lot too. I think you'll need to to find something to support the loaf while it proofs. 

Great looking crumb you've got there by the way. Well done :)

Happy baking 

Ru

Mini Oven's picture
Mini Oven

the loaf back into the clay baker and take a picture?  I suspect the baker is too big for the amount of dough.  Doubling up on the dough might give you a nicer shape, or find a smaller shape to bake in.  

I would also try what Ru suggested and let the dough rest in a smaller floured support while it proofs.  Then turn out gently and bake.

Weizenbrot's picture
Weizenbrot

...but the loaf had flattened out before I placed it in the baker.

Mini Oven's picture
Mini Oven

Next time take your spatula to the sides and see if you can shape it into a log again with some gentle pushing from both sides.  Get your hands and spatula wet before you start pushing so you don't get stuck in the dough.  :)   Getting a nice round top before baking will help the shape.  (and maybe a little more dough)   Try proofing in a tissue box or other lined cardboard box more narrow than the clay baker.  just a few ideas...  :)

Weizenbrot's picture
Weizenbrot

...I'll try proofing in a container next time.