The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Couche or brotform of stiffer dough?

Carl Bergensis's picture
Carl Bergensis

Couche or brotform of stiffer dough?

I've made Daniel Leader's Dark Silesian Rye several times now and always enjoy the flavor. I didn't like the round though and baked it in a loaf pan, losing some of the crust and texture. I tried a free-standing batard-like shape, and it spread too much during proofing. I suspect a brotform would not be deep enough and the dough would slop over the top. Could it be that the dough is just too slack? (I should add that I use regular rye flower instead of the white rye.)