help needed
Gurus: I am in the midst of making a Danish rye bread, loaded w seeds and grain berries. Prep yesterday and today for baking tomorrow. Until I get my 2 pullman pans I am relegated to using 9 x 5 and 8 1/2 x 4 1/2 " pans. As usual, my eyes are bigger than my stomach and I have soaking now an enormous quantity of seeds and grain berries as well as a levain. The flour will be added tomorrow, after combining levain w soaker tonight.
The recipe is usually baked in 2 large pullman pans for 75 minutes at 350F. After 75 minutes the bread is removed from pan and with oven off, the bread is returned to the oven for an hour (after spritzing, to keep loaf moist.).. as oven cools down.
Obviously instead of 2 large pullman pans I'll be using probably 4 (or 5) of my pans. Do I need to adjust downward the cook time? I'm thinking the baking is mostly from the sides inward so my 'gut' says to keep it at 75 minutes cooking and 45-60 minutes in cooling oven.
Luckily we are visiting Scandinavian friends this weekend, so I can bring a nice gift.
Thank you in advance for your help
hester
I'm no expert, but based on reading Hamelman, cooking times are adjusted per the size of the loaf, i.e., longer for rounds than oblong. You could also look into the internal temperature recommended for those breads. Please show us how these come out.
I should have a whole loaf pic tomorrow. No crumb shot until Sunday probably. This particular one says to wait 24 hours to slice, but I might wait 48.
hester
for at least the first 30 minutes - Mega Steam would be best. 350 F seems very low for only 75 minutes of baking for thos kind of bread. You want to get this bread to 196 F minimum and I like 202 F. So don't turn off the oven till you get to the minimum. I baked my last one on Friday at 450 then 425 foir longer than that and still it wasn't 196 F.
Happy baking Hester
I was hoping someone would tell me what internal temp to shoot for.
I made a mistake. The pans are Eva tins (http://www.evasolo.com/Baking/EN-Rugbrodsform/211022/) and have no top or lid. They look like pullmans and are large, but the loaf is NOT baked w the top on. That said, Hamelman's Vollkornbrot are also baked w steam for 15 minutes @ 470F and then lowered to 380 for another 75 minutes. I think I"m gonna do something like that. 450 - 475 for 15 then 350-375 for 75 minutes.
Wish me luck. Flying by the seat of my pants w this one. The recipe is loaded and i'm eager to try even if I fail.
Thanks
hester
that I use is 200 degrees F at the minimum and 211 degrees at the maximum. Keep in mind that water evaporates at 212 degrees F so at that point the loaf burns. In my case I find that below 200 degrees F results in a slightly but noticeably under-baked center. Once I fine tune my recipes I get my timing to result in 205 degrees F almost every time.
Now I know what to shoot for. I am doing something I've never done so I know now just to leave it in the oven until about 200 and then turn it off. I can't wait to bake this and see what happens.
I have incredible bubbles arising above: soaked wheat berries, rye berries, cracked rye, bulgur wheat, flax mixed w a levain. Next I'll add sunflower and real flours (dark rye, AP) and then do the rises and bakes.
Thanks again.
hester
lid and not have to steam the oven that way. I do that all the time. Just calculate the dough amount like you would for a Pullman to fill it completely during spring. Just spray the foil that touches the dough with PAM so it doesn't stick and comes of easy. I did this all the time before I got a Pullman from Yippee as a gift. She is so sweet!