The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye bread in cloche didnt rise....

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rubato456's picture
rubato456

Rye bread in cloche didnt rise....

i made my first rye bread....whole wheat, a bit of corn meal and the rest rye  (about 50% rye....).  mistakenly, i only gave the dough two risings, as i had been doing a lot of pizza dough prior to this and 'forgot' about the final rising after shaping the loaf.  i used a homemade 'la cloche' a large unglazed pot i had soaked in water.....so i slid the bread on the baking stone (oven preheated to 450) and baked for 20 minutes, then removed the cloche and baked another 20.  the bread tastes wonderful....however the total height of it can't be over 2 inches tall. if i had done the last rising before putting in the oven, do you think it would have risen better? i had heard that the cloche was the way to go......i feel discouraged. this is my first rye and i've heard that rye is a challenge.....at least it tastes good.....the crust both top and bottom is very chewy and good, so that's a start.

Paddyscake's picture
Paddyscake

I can't recall any formula I've made with 3 risings. Perhaps, if you gave us the scenerio of your recipe someone can help..

 Betty

rubato456's picture
rubato456

i was a rye recipe from laural's bread book...she calls for two risings; first one for 1 1/2 hours, punch down and do another rising for about 45 minutes. then you shape the loaf and let it rise one more time.....i count that as 3 risings......it seems most of her recipes are like this.

 

deborah

Paddyscake's picture
Paddyscake

I've never made anything from Laurel's Bread Book, but plenty of people here have. I probably would call the "2nd" rising a rest, although usually that's about 10-15 minutes. I'm sure someone with more experience will come to your rescue. I, myself, have been learning rye and have been playing with "Eric's Fav Rye". You can look it up in the search engine. It's a sourdough, so maybe not what you are looking for. Good luck..

Mini Oven's picture
Mini Oven

to hold it together.  Corn, no gluten; plus Whole wheat, gluten but loose and then mixed with unsoured rye, no gluten.  Adds up to flat.   That's how I see it, that's all I can guess from so little information.  I think another rising would have flattened it more. It needed more bread flour and/or Vital Gluten and less rye for it to stick together and trap the CO2 gasses that raise the loaf.  

Mini O

spsq's picture
spsq

I can't remember which bread book I read this in, sorry....

 But I remember reading that it is very important NOT to let rye breads over rise (is that the right expression?)  Rye gluten (I know you also had ww) is very sensitive, and unlike wheat gluten, cannot be restretched very well if it has risen to much.