Rose L. Beranbaum Rye Bread
I have a problem and would like advice that anyone could provide. My rye bread is waxy rather than light and chewy. Do you know what I mean? I have tried this recipe 4 times and I am not improving. Could you advise? Please note that she expressly suggests Bread flour for this recipe.
The following is the recipe I am following. I quote it in full so you will know my process for this.
Basic Rye Bread-This Yields 3 Loaves…
6…Cups of wrist-temp water
2 tsp … active dry yeast
3 .…Cups Bread flour
3 Tbs .. of Honey
3 ….Cups of rye
Additional Flour: mix the below items altogether
9….cups unbleached bread flour
1 … Pkg of active dry yeast
4….. Tbs. of Vegatable oil or 4 Ts of butter
Optional: 6 Tbs of Caraway seeds to soak in evening before..
2 ½ ….. Tbs. sea salt before kneading
DAY I: Sponge
o Place 3 Cups water in large bowl; sprinkle in yeast; wait 10-20 mins.
o Beat in The Sponge Ingredients; should be thick batter consistancy.
o Cover the bowl, wait for 1-2 hours.
o Put in fridge overnight 8-24 hrs.
o Next day take out and allow 1-2 hours to warm.
DAY II: Mix, etc.
? Add the Addt'l flour 1 cup at a time, graduating from wooden spoon.
? When all the flour is added then allow to set for 1-4 hours.
o Levy says autolyse not necessary.
? Do Bulk Ferment:Kneade on 2 different occasions
o As needed at 1 hour + intervals; w/2 foldings at Each interval.
? Divide Wait ½ hour and then form loaves. .
? Put in oiled pans and then wait 1-2 hours to rise.
? Meanwhile preheat oven to 450 degrees.
? Brush top with water for crust.
? S L A S H….. ½ ''.
? Put in oven at 400 degrees; Bake for 20 mins. And then tent appropriately.
? Open door to release the steam w / spoon.
? Then bring down heat to 375 for 40 mins.
? Per Levy, with Rye necessary to bake 60 mins. !!!!!!
o Allow to cool in oven
o Allow 6-12 hours to realign before cutting and eating.