The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Nearly perfect German Mischbrot/Graubrot...but have a slight problem...pls help if you can

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Libereni's picture
Libereni

Nearly perfect German Mischbrot/Graubrot...but have a slight problem...pls help if you can

Hi,

I have been trying to make the 'perfect' German Mischbrot or Graubrot and have been at this for the past year or so. Finally, I seem to have cracked it!....apart from one small issue. The bottom part of the bread seems slightly gummy or undercooked. I am talking about a few millimetres at the base of the bottom crust. Is it possibly due to the cooking? I made a fantastic bread this week (47% rye and the rest Weizenmeal 1050 - wheat meal, but not a wholegrain wheat), except for this problem. My S.O., who is German, announced that even a German wouldn't know that it was not from a bakery in Germany...high praise indeed.

I bake the bread after heating the gas oven on it's highest setting, which is approx. 475 deg F on a granite stone, which is heated in the oven from cold.

I would really appreciate any help and or advice you can offer, as it seems the one small thing that is stopping me from moving on once mastered to better things.

(Btw, I have been lurking here and reading your wonderful posts for a long time and mostly find lots to excite and inspire...and problem solve)

Fingers crossed you can help.

Best regards, Lib

 

 

Libereni's picture
Libereni

Think this is in the wrong thread...sorry

 

Ford's picture
Ford

Try "Mischbrot " in the Search box upper left of this page.  I found several leads.

Ford

Libereni's picture
Libereni

Thank you for replying.

I am really trying to find a solution to the problem of the bread seeming to not be crusty and cooked through to the bottom of the dough, rather than recipes as such. I think I have found the perfect recipe. I am not sure if it is under/over proofing or the  baking process. This last one was better than previous attempts, but still has that line of 'gumminess' (for want of a better word). :-/

 

Mini Oven's picture
Mini Oven

About one cm up from the bottom?  

Rye matrix is rather delicate, as the matrix starts to over-proof it will rise little in the oven, the gas bubbles start changing from fine round bubbles into odd shapes as they combine and fall in on each other.  The gas heads up the collapsed bubbles down and that is how that compact zone near the bottom is created.  Solution: try shortening the overall rise times or reduce the amount of starter in the dough.  In the summer heat, fermentation speeds up and sometime salt needs to be added sooner if the recipe calls for a delayed salt addition.

Examine the crumb very carefully.  Cut with a sharp knife and look at a cross section.  If the overall crumb is consistent with fine bubbles everywhere, then it could just be the bread was cut too soon.  After the loaf has cooled on a rack, wrap it or contain it and let it stand a day before cutting, that goes for freezing as well.   The moisture in the loaf needs to move from the center to the crust before cutting.  

Look at the overall color of the crust... sides top and bottom.  If the bottom is too light then something has to be done to get more heat under the loaf, the most important place to have it for a good oven spring and an overall good shape.  That can include letting the stone heat up longer, moving the stone closer to the bottom of the heating source or covering the loaf (protecting from heat and trapping in steam) while the bottom gets started.  

Nickisafoodie's picture
Nickisafoodie

Many recipes say heat your stone 45-60 min before baking.  It probably takes 15 minutes for the oven to come to temperature, so even an hour gives only 45 minutes at temperature.    While this should be enough, try an extra 10-15 minutes to make sure its not the stone causing the problem.  If the stone is hot enough, the bottom should be thoroughly cooked. 

Good luck!!