The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Less Rye, Less Water

Dixongexpat's picture
Dixongexpat

Less Rye, Less Water

So I added some bread flour, reduced the rye flour and left the H2O the same. Net reduction in hydration.

Came out very well - taller loaf

not quite as dense as the previous loaf - acidentally left in in the oven about five minutes too long, so some crispy black edges on the top split crust wings

 

Comments

Danni3ll3's picture
Danni3ll3

I love those crispy black edges! Lots of flavour there.  And your loaf looks great!

Dixongexpat's picture
Dixongexpat

I feel like I need to learn to fold the dough differently. By the time I finish, I'm left with a thin layer on the top. It's nice that it peels back to give the 'artisinal' look, but it exposes a layer of fruits/nuts below.

Lazy Loafer's picture
Lazy Loafer

Do you fold the fruit, etc. in at the end? I find that the folding and rounding efforts often end up with all the add-ins clustered in one place close to the top. That's why I now mix the fruit and nuts in before the stretch and fold stage, after the gluten has started to develop but before the dough is fully smooth. They get distributed throughout the dough that way.

Danni3ll3's picture
Danni3ll3

I proof with the seam side down and just let it rip in the oven. I do have a few add-ins that show after baking but for the most part they stay in the loaf. 

You might also want to try the letter fold way of shaping. I don't find a lot of difference between that and going around the dough pulling it out, up and over, but you might.