November 17, 2010 - 3:48am
Rye Bread "blow-out"
I am having a bit of difficulty with my RYE BREAD. My loaf rips, even when it is fermenting but especially when it is baking. I have tried slashing the loaf but it still "rips" or blows out. This only happens with my rye bread and not with any other kind of bread. kind of wierd watching the loaf fermenting on the counter and then it begins to rip. I wish I had another word to use but RIP is all I can think of. Any ideas?
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at what temp? How much rye is in it? Hydration is suspected to be low. Did you dock your loaf?
Let's think through this:
If it's ripping, then there's too much force inflating it, and not enough strength to resist, right? It could be simply rising too fast (does it rise more quickly than your other breads? try reducing the leavening, or fermenting at a cooler temperature).
Otherwise, you'll need to work out how to make the dough more extensible. Mini's idea of increasing hydration should help. If it's 100 percent rye, working it more isn't going to help, however if there's a substantial amount of wheat flour in it you might be able to add strength by working it more. If this is the case, you could try making the dough a little wetter (increase hydration) and do some stretch-and-fold every so often (30 minutes or so?) which will strengthen the dough, as well as de-gassing a little bit to keep the internal pressure down. Adding too much strength may impair extensibility, mind you.
I don't know anything about docking, perhaps Mini can elaborate?
I also don't know anything about extensibility of 100% rye doughs.
Once you can get it to rise without tearing, if it's tearing in the oven you may need to either proof longer, or bake at a lower temperature, or apply more of whatever you did to make it ferment without tearing -- or all of the above!
Ryes often cook at lower temperatures, I think. I have a recipe which goes into a cold oven, just turned on, to bake (a 'rising oven').
Posting your recipe would help.....A LOT.
Jeff