The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Light Silesian (Chleba) Rye - From Local Breads Book by Daniel Leader

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Barbiedoll's picture
Barbiedoll

Light Silesian (Chleba) Rye - From Local Breads Book by Daniel Leader

Hello Everyone!  I finally got around to baking my first bread... I baked the Light Silesian (Chleba) Rye recipe which called for German Rye sourdough (Saurteig).  It took me 5 days to get the starter just right and after I made the sourdough from the starter last nite, I mixed the dough, kneaded the dough (by machine) but found the dough to be too dry so I added some more water.  After fermenting the dough, I followed the receipe.  I got two nice loaves...but the texture seems rather dense and not a lot of air in the bread.  Can anyone tell me what I did wrong?  The bread tastes good but is a little heavy.  I threw away all the other starter because I have to go out of town for two weeks..but will be ready to get back in the saddle when I get back.. any comments would be appreciated.   I have pictures of the bread but cannot see how I can upload... will do if I can figure that out !!

Floydm's picture
Floydm

A little heavy or a lot heavy?  Rye breads tend to be denser than pure wheat breads... That said, it looks like from David's previous posts on this recipe it should come out pretty light.  So... hard to say without more info, but more water could help as could longer rises (or shorter if your loaves over rose and then fell).


Info on posting photos can be found here.

Salome's picture
Salome

Hi Barbiedoll,


Great that baking has caught you!


I wouldn't suspect that you did anything considerably wrong, your starter was probably just young and therefore not very strong yet. Keep on feeding and baking with it regularily and I'm sure you'll see how your loaves improve. If you fear another dense loaf, you can also add a teaspoon of yeast or so to improve the airiness.


If you read others' posts here, you'll learn how to handle your sourdough better and how to improve your results. There's a lot of valuable knowledge out here!


Salome

AnnaInMD's picture
AnnaInMD

your starter would have survived 2 weeks in the fridge without supervision, grin, grin. Some keep it for months, with an occasional feed.  I feed when I remember, maybe every 10 days or so.


 


 

Barbiedoll's picture
Barbiedoll

thank you for the reply... I appreciate it.. this is the first time I have baked bread using a starter and I didnt think it would survive... it is so nice to have so many nice people to talk to about bread.. thank you again.  Barbiedoll