The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye hearth bread from WGB

wassisname's picture
wassisname

Rye hearth bread from WGB

Tried out the 45% rye hearth recipe.  Yum!  I used pumpernickel rye and the remnants of three different WW flours.  I included the optional molasses, caraway seeds and on a whim threw in a little coriander powder.  That may have been one too many extras, but what the heck. 



I also tried the crust two ways.  The boule was a standard floured, lined basket and came out nicely.  The batard I left right side up on parchment, lightly covered with plastic wrap, then egg-washed before baking.  It's all the holes I don't entirely understand.  The dough was pretty wet and sticky, so I couldn't get a very tight surface.  Maybe that's the reason?  I could just flip it onto a floured cloth to proof, but then I can't put a shine on it afterward.


Mebake's picture
Mebake

It looks you have not developed gluten well during mixing. After you combine the BIGA/STARTER and the SOAKER, you have to knead (not tear) the dough for 5 min. rest again for 5 minutes, knead for 5 minutes and then shape in a tight boule, and place in an clean oiled bowl for bulk fermentation. You could also check your gluten development by doing the windowpane test. If the dough teared before stretching in an acceptable transparent film, then repeat the knead/rest again until your dough passes a minimum level of stretchiness.


Oh , and wonderfull looking bread! Yummy


Khalid

wassisname's picture
wassisname

Thank you!  Yes, that makes perfect sense.  Sticky rye dough, I always feel like I'm kneading it longer than I really am


Marcus