Tips on working with rye
Just today I attempted what was my second or third shot at making rye bread with higher than 40% rye flour. I've got to say, I am clueless as to what to look for in each stage of dough development. Being used to baking with wheat flours at work and at home, rye is a new beast I am willing to tackle, but after today and attempting one of Hamelman's recipes from Bread, I am rather unsure on what I should notice in the dough during bulk and final stages for higher percentage rye loaves. Unforunately I find Hamelman's write up at the beginning of the Rye Chapter to be a bit unhelpful for someone who doesn't bake rye often.
To start with, the sourdough build, will it be similar to a firm wheat based sourdough and double in size when ready? My past attempts at a sourdough culture seem to smell ever so potent after 15 hours, but do little in the way of rising, even after refreshing often.
I understand the mixing stage quite well and end up with a 'putty' style dough, sticky at higher percentages of rye and little gluten development. Now, today for instance I baked the 80% rye loaf from Bread using a soaker. After mixing it required a 30 minute bulk fermentation at 82 degrees, my kitchen was around 80 and the dough was 82, but after thirty minutes the dough looked identical to what it looked like after mixing it. Should it have risen at all? Does rye double in size during bulk fermentation?
I let it sit for about another 5-10 minutes before fearing the worst and not not wanting it to overproof. So I then shaped the loaf into a round and placed in my banneton, the recipe called for 50-60 minute final proof. So in this time I preheated my oven and stone.
After an hour of proofing, the loaf was still realitively the same size as I started. It smelt nice and had tang to it, plus felt fragile. So I loaded it into my oven, docked it and went for a 55 minute bake, 15 minutes at 470 then lowering to 430 for the remaining time. It didn't achieve much spring though. It's wrapped up and waiting till tomorrow to be sliced into.
Any pointers from rye experts?