The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

ruisleipa flying crust

Wiggy14's picture
Wiggy14

ruisleipa flying crust

Hi. I've been trying to come up with a ruisleipa (finnish rye bread) recipe. I've made a good one though the last time I baked it, I got a flying crust on it.  I'm not quite sure what caused it, though I have some ideas as to why it might have happened. There are two things I did differently the last time I made it as opposed to the first one (the good one). 

rye flour type 997 (from germany) 90%

coarsely ground malted wheat        10%

saf insant yeast                                   0.4%

Water                                                    100%

Salt                                                             3%

stiff levain                                               10%

 

Mix dough

bulk ferment at room temp 1 hour (i didnt do this the first time i made it)

Retard overnight 

degass and shape (the first time i did it, i let it sit at room temp for 1 hour)

proof for around 30 mins

bake at 425F for 50 mins. steam for the first 5 mins. (I docked the breads with a fork first time i made it. I totally forgot this step the second time i made 'em)

 

sorry for the low quality pictures. I'm a terrible photographer. Though I did not manage to get a crumb shot of the first one. We ate it all up too fast!

 

 

 

Wiggy14's picture
Wiggy14

Sorry I'm new to posting, though I've been a long time forum reader. It's only now that I'm starting to post things. Anyway, I wasn't sure what forum to post this in. Since ruisleipa is a flat bread, i decided to post it here. I also am having trouble posting with my phone and managed to only get the title shot image into the post. I was gonna save my draft and edit it on my pc later, but "save" apparently posts what's been typed. 

 

Thanks!

Mini Oven's picture
Mini Oven

especially overnight may be the problem.  High% rye doughs do not retard well.  I suggest a repeat skipping the retarding step.  Bulk for 2-3 hrs and then shape dough for a final rise.

Wiggy14's picture
Wiggy14

ThankS!

 

I tried skipping the retarding step though and docked the dough before being baked this time. It still had some (albeit less) flying crust. I'll try to modify the recipe once again by lowering the hydration just a bit. Although most recipes for ruisleipa that I've found are normally at 100% hydration. Will post another update once I've done more tests.

Boron Elgar's picture
Boron Elgar

I have not made this in a long, long time, but retarding the dough has never been a problem. However, when I have made it, I used all rye flour.

I could not find a sourdough recipe for the bread and my Finnish friend could
only find one using yeast, which was bare bones at best, and so I
improvised. I began with ripe starter and made a pre-ferment with
that, more rye flour and water. The next day, I mixed a dough made up
of the pre-ferment, more rye, water and salt. I confess, I also tossed
in about a teaspoon full of vital wheat gluten, likely not too
influential within the 6 lbs or so of dough that resulted. 

I put the dough into the fridge overnight, removed it this morning,
shaped half of it into its traditional donut, and the rest into a
free-form loaf. The loaves were allowed to proof, I slashed them, then
baked them on a stone with an oven temp of 400 degrees.

Much of the process (but no specific recipe) is detailed in photos here:

http://www.flickr.com/photos/25648800@N04/

Mini Oven's picture
Mini Oven

than I think you want to share.  (erase the link, quick, use edit)  I picked out this one.  Is this the 100% rye?   

Boron Elgar's picture
Boron Elgar

Actually, those are sour cream coffee cakes.

Mini Oven's picture
Mini Oven

with all those scrumptious nuts and no slashes.  Yummy looking.  What time is coffee?   

Wiggy14's picture
Wiggy14

Well, I think the retarding isn't the problem as well. Since I tried yesterday to skip the retarding step and I still got some flying crust. You said you baked yours at 400F? Could it be that my oven temp at 425F is too high? Also I use a convection oven and I don't have a stone. So I start it on a baking sheet and halfway through, I just take it off the sheet and leave it directly on the oven racks. Is my hydration too high as well? I've researched recipes online and they seem to be at 100% hydration but maybe I can reduce this a little?

 

 

Thanks!

Mini Oven's picture
Mini Oven

This being a flat bread recipe, have you tried flattening it out?  Try shaping the dough as big and thin as it ought to be, dock all over and bake.  

Use a different formula with less fermentation stimulants for a loaf.  Malt, yeast, along with sd could be pushing the protein matrix beyond its ability to hold itself up.  It could simply be that the dough rose too fast and ripped apart inside.

What do you think of this recipe?

http://cookeatshare.com/recipes/ruisleipa-sour-rye-bread-410293

Wiggy14's picture
Wiggy14

I've asked a Finnish friend and he says they do the authentic one with 100% rye flour at 100% hydration. So I'm not too sure about that recipe that uses 50% rye and 50% wheat flour. The taste of the 100% rye one is great. I may try the lower baking temp though and lower hydration. I'll also try to get it flatter like you said this time.

Mini Oven's picture
Mini Oven

myself.  Don't go under 83% hydration if you can help it.  Let it rise slowly when it does.  Cool but not cold.  Hundred % rye doughs get stiff when very cold and then crack instead of trapping gas.  Any amount of wheat will make the dough act differently as wheat can take lower rising temperatures.  

Wiggy14's picture
Wiggy14

Okay. I will try again in a day or two and let you know how it goes. I'll keep the 83% hydration in mind. thanks! Hopefully i'll get to take a photo of it too.