The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Peter Reinhart's Rye Sandwich Meteil Bread

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linder's picture
linder

Peter Reinhart's Rye Sandwich Meteil Bread

We have a big pot of borscht to eat and wanted some hearty rye bread to go with it, so last night I mixed up the soaker and wild yeast starter for Rye Sandwich Meteil.  I had read on TFL that the bread had come out quite sweet for some, so I used only half the sweeting called for in the formula.  The bread 'rose' more sideways than anything else, but is still very tasty. 

I'm also wondering if some of the lack of rise was not letting it proof long enough (45 min instead of the full 60).  In any event - here is the loaf.  Any comments on how to achieve a better rise upwards are appreciated.  (Maybe I really do need to add some vital gluten?)Thanks.

 

Comments

dmsnyder's picture
dmsnyder

Did the sideways rise occur during proofing or during oven spring?

If it's during proofing, your loaf needs better lateral support from a couch or a banneton. If it's during oven spring, you need to score the loaf differently. The way you scored the loaf encourages sideways expansion and an oval cross section. To encourage upward expansion and get a rounder cross section, do a sausage cut. (See the Scoring Tutorial for more explanation and an example.)

I hope this helps.

David

linder's picture
linder

David,

Thank you for the input.  I will definitely do a sausage cut next time.  The batard was supported by a couche during its proofing. Thanks again.

Linda

dmsnyder's picture
dmsnyder

Let us see how it works with the sausage cut.

David