The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Please, help with diagnosis of this bread

kolobezka's picture

Please, help with diagnosis of this bread


yeasterday a friend of mine showed me a picture of his last bread and asked what he did wrong. Do you have an idea?

Here is the recipe he used:

210g rye starter 150% hydration

250g water

300g white flour T650

200g medium rye T930

50g whole wheat  flour

1/4 tsp instant yeast

2 tsp salt

Dough cycle in the bread machine, then put in a clay pot, let proof 30 minutes and baked 70 minutes 200°C (uncovered for the last 15 minutes)

51 - bubbles

Mini Oven's picture
Mini Oven

Got a crumb shot?

AnnaInMD's picture

 if all else is fine but he envisioned a higher rise, it might just be that the clay pot is too large for the amount of dough used.

pmccool's picture

It may have been long enough to allow acids or enzymes from the starter to damage the gluten.

Or, with the combination the starter and the added yeast, the dough may have overproofed. 



breadinquito's picture

Not cause I'm an expert but for it happened exactly the same to me 2 days ago....I made a challah based on sourdough and did not expect the local temp would be so high: I could not bake until 7 pm, that is after almost 22 hours and I got a similar risult to the brad posted...flavour however was very good! Happy baking and cheers from Quito. Paolo

kolobezka's picture

AnnaInMD: it is the strange bubbles on the top that matter.

Mini: sorry, it was me  who forgot mentioning salt in the recipe. i have just sent my friend a message about the drumb shot

PMcCool: the dough cycle is 1 1/2 hour. 20 minutes kneading, 30 minutes rise,

gentle punching down and 40 minutes rise. 1/4 tsp instant yeast is not so much, I do not know. But proteolysis was what I was thinking about.

Mini Oven's picture
Mini Oven

Too long, too warm and too fermented.  Looks like typical enzyme attack and the resulting tearing of the gluten strands.  It has risen a little as evident in the rounded edges.

One solution:  Mix all the non-rye ingredients first in the machine and then add the starter and rye by hand to avoid overmixing the rye.

AnnaInMD's picture

setting, the dough was very heavy and compact, the crumb very dense. Should have added more water. I agree though, it tasted great - I had added 8 grams of salt, some caraway seeds and coriander.



rayel's picture

Could the proof have become overextended by the time the clay pot got up to bake temp?    Ray