The Fresh Loaf

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A CALL OUT FOR RYE BREAD HOW TO VIDEOS

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Song Of The Baker's picture
Song Of The Baker

A CALL OUT FOR RYE BREAD HOW TO VIDEOS

As confident as I am with sourdough loaves and now whole wheat loaves, I still find myself fumbling towards a decent rye bread.  Specifically in the range or 40 - 50% ryes.  Mine are very hit and miss - mostly miss.  I guess I learn easier from seeing than reading. 

I am requesting that any of the rye bakers out there (you know who you are), that have the ability to record video and post, please do! 

As with the dozens and dozens of videos out there that show white, sourdough and baguette type breads, I would like to have a good visual of the entire process - from sour pre-ferment, kneading, proofing, to shaping. 

I know I am asking a lot, but I think it would really help us rye lovers who can't quite get it right.

John

Mini Oven's picture
Mini Oven

These are two from  Eric Rusch of  Breadtopia.com  using equal weights of wheat and rye with sourdough. 

part 1

http://www.youtube.com/watch?v=LSN-l1eR-bY

part 2

http://www.youtube.com/watch?v=iuQhMZi4Whg

Song Of The Baker's picture
Song Of The Baker

Very nice Mini.  Thank you very much for this.  I don't know how I missed these of his.  This helps get a vision of how to handle the dough.  I think I was a bit rough with the dough and also it was too sticky and did not use enough dusting flour in the shaping process.

John

varda's picture
varda

But filming while baking seems daunting.   And rushing around like a chicken with my head cut off which is my usual MO will hardly inspire confidence in the watcher.   I think your rye is really coming along.   Have courage.  -Varda

Song Of The Baker's picture
Song Of The Baker

Thank you Varda.  Your encouragement is help enough! :)

John

breadbakingbassplayer's picture
breadbakingbass...

Here's an old post of mine: http://www.thefreshloaf.com/node/19787/92310-tourte-auvergnate-rye-sour

It's a 75% rye bread.  I have a bunch of photos of the process.  Hope this helps.

FYI: high percentage rye breads are kind of like mixing mud and cement.  You really just have to mix it until everything is combined and there are no dry spots.  The more rye, the less gluten development there will be.  Hope this helps.

Tim

breadbakingbassplayer's picture
breadbakingbass...

Also, here are 2 videos in Finnish making 100% rye breads:

http://www.youtube.com/watch?v=thaVEPbcT_w

http://www.youtube.com/watch?v=6dHKTzpIuFc

Song Of The Baker's picture
Song Of The Baker

Thanks for the help Tim.  The videos and your post is great help.  Now I just need to practice practice practice.

Happy baking.

John

Mebake's picture
Mebake

John, Please bear in mind that Ryes are notorious for their water absorbtion. They also vary in extraction level, and thus the dough feel. However, they all tend to be muddy when mixed with water, and if you can accept the fact that you are dealing with wet sticky mud, then you'll do fine. Lastly, a good ripe rye sour that is makes up for most of the total rye flour in the recipe will make the dough much more manageable. Acidity in rye sour enhances the structure of all rye bread significantly.

)Very interesting videos, Tim, thanks for the links)

-Khalid