The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Roggenmischbrot - today's bake

semolina_man's picture
semolina_man

Roggenmischbrot - today's bake

This came out of the oven yesterday and it rested 18 hours before slicing.  60% flour weight whole rye, 40% white unbleached all purpose.  Tom Cat's formula from this site.  The poolish had 12 hours at room temperature, the bulk fermentation was 4 hours refrigerated, and the final proof was an hour or a little more in the microwave with a cup of hot water.   Baked for 1 hr 5 minutes at 405F.   18 hour rest before slicing.  Finished loaf weight around 1.7 kg or so.

I liked the oven spring, color and aroma.  The crumb looks "rye-ish" to my eye.  Ate some this morning toasted with butter and honey, it was good.  

Need to think about adding acid, or not, as I have read about adding acid (lemon juice, vinegar, etc.) to rye breads.  To my taste I am not looking for a modified or different flavor, but because acid seems to be a common ingredient with rye breads I will try it. 

 

 

dabrownman's picture
dabrownman

rye flour that are more heat tolerant than the ones in wheat flour.  As a result the amylase enzymes can bread down the crumb structure in rye breads making them collapse or be very dense.  So rye breads ted to have sourdough in the mix which creates a lower pH and controls the adverse action of amylase enzymes.  You vcan do the same thing with other acids in rye bread too.  Here is the Wiki that explains it

https://en.wikipedia.org/wiki/Rye_bread

You don't say if your bread has SD in it but, if it does, no other acids are likely necessary in the mix.

You bread looks pretty good for 60% whole rye heavyweight.

Happy baking 

semolina_man's picture
semolina_man

Thanks dabrownman.  No SD in this loaf.  I have seen several acids, such as lemon juice and balsamic vinegar, in rye bread recipes and will start experimenting.