Can anyone suggest why some of my loaves are still too moist inside after baking especially rye ?
We might be able to be more helpful if you post specifics on your formula and method, but I suspect your problem could be that your are underbaking the bread or not letting it cool/age sufficiently before eating it.
Rye flour contains pentosans, a type of sugar that absorbs a large amount of water. Rye bread needs to cool at least 4-6 hours (and better if longer) to allow the water held by the pentosans to be released, otherwise the bread will be gummy.
Rye bread should also generally bake at a lower temperature for a longer period of time than wheat bread, and it can be helpful to crack the oven door at the end of the bake to help it dry out if your oven is tight and holds moisture in.
Susan, what internal temps would you suggest for rye bread? Would they be different for a rustic bread than for a sandwich loaf?
KipperCat, I don't usually judge doneness by internal temp, but as far as I know, ryes should be the same as other breads: about 210F for lean breads and 190F for soft, enriched breads.
Thanks susan .the recipe I was using 150g rye 160ml water 3/4tsp yeast (overnight preferment)
1tbsp runny honey
350g white bread flour
1 3/4 tsp yeast.
Put flour,salt,yeast in bowl add the preferment mix to a soft dough with the honey and water kneaded for about 10 min.after proofing to double size place in oven for 25/30 min at 220c.
It looked fine but when cut the interior seemed as someone said "gummy" a good description.Your remarks will be very helpful when I try again.
loaf has passed the "tap on the loaf" hollow sound test only to be discovered that it was under-baked. A 70% to 100% rye, I like to bake around 220°c first 15 minutes and turn down to 200°c for rest of the bake, browning very dark. I figure about one hour in the oven for a 1.2kg loaf. With walnuts and lots of seeds, somewhat longer.