The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye flakes and treatment of

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Ricko's picture
Ricko

Rye flakes and treatment of

I would like to substitute BRM Rye flakes for the rye chops called for in Hamelman's Vollkornbrot. In reviewing his recipe for both,Vollkornbrot and Horst Bandel's Black Pumpernickel, I see Rye chops requires a cold water soak and Rye berries require a boiling water treatment.


 


My question would then be in regards to using Rye flakes in a soaker, treat with boiling water or with cold water? Thank you for your consideration to my question.

crunchy's picture
crunchy

The reason the berries get a boiling water treatment is that they're much harder than chops and need to be shocked to soften. The opposite would be the case with flakes, they'll turn to mush quickly, even in cold water.

Ricko's picture
Ricko

Thank you Crunchy, makes sense to me.