The Fresh Loaf

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success at last

mickeyk44's picture
mickeyk44

success at last

all my attempts to bake ww and rye sourdough came out flattish

 I gave up on no knead bread and switches to bob's ww bread flour instead of ap ww

 I have been using bob's dark rye for all my breads

 this is what I did

 I mixed

52 gm rye  

386 gm bob's ww bread flour

300 gm of water (I added 10 gm more after the flour was to dry )

 8 gm olive oil

I let it sit for 2 hours

 then mixed in

 8 gm salt

154 gm ww starter ( feed with the ww bread for a week)

I then kneaded this for 15 minutes (first time kneading bread by hand) after 10 I windowed it and seen light thru it , but decided to kneed it for 5 more minutes

 I put it in the microwave with hot water in a glass to rise for 7 1/2 hours , stretching and folding it every 1/2 hour for the first 90 minutes

 after the 7 1/2 hours I put it in the frig for 10 hours  over night

did a stretch and fold and shaped it , let it rest for 10 minutes and raise for 2 hours ( finger test slow mostly filled holes )

 put in aluminum dutch oven that was pre heated to 550f oiled and floured , cut marks in the dough and put a little olive oil on top as a glace  ., covered the dutch oven baked  for 20 minutes at 450 with cover on and 10 minutes with it off at 350f , tested with thermometer and it read 97c so took it out and am cooling it now but took a picture of it hot 

will take pictures of it sliced in an hour ,if I can keep the wife from nibbling it

 only thing needs improving so far is it burst , how do I stop that ?

 

mickeyk44's picture
mickeyk44
  • DSC08025.JPGI cut it after 1/2 hour it was still warm taste ok a little dense , probly from the rye flour , would like some bigger bubbles
msneuropil's picture
msneuropil

Sooo, does ww means whole wheat, white wheat or what??  It makes a big difference if your recipe is all whole grain vs rye with a significant amount of white flour.

For starters if it is totally whole grain...I'd have waited much longer before I attempted to cut it cause it can be a bit gummy.  

Also is the rye Dk rye, medium, or white?  

mickeyk44's picture
mickeyk44

whole wheat bread flours , bob's

 bob's dark rye (whole grain)

 totally whole grain ( my doctor put me on the spectrum diet  which pushes whole grains )

nmygarden's picture
nmygarden

Patience, patience... 100% whole grain bread is is kind of its own animal, it often ferments quicker, is definitely thirstier (80-85% or higher) and often benefits from gentle handling during shaping to avoid degassing too much. I'm no expert, for certain, but would suggest searching this site for some of the high% whole grain breads others have made and find guidance in their experience.

Do I see caraway seeds in there? Bet it tastes great, even if not exactly what you're hoping for! Keep going!

Cathy

mickeyk44's picture
mickeyk44

I like the dense bread and it is caraway , what would rye bread( even partial rye ) be without caraway seeds

maybe a drop more water would help