The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Finnish rye

BreadLee's picture
BreadLee

Finnish rye

I made a slow baked Finnish rye over the past few days.  It used a two stage sponge with malt and buckwheat added to the mix. Very interesting.  

Anyway, I botched the final proof,  misjudged time, threw it in fridge a few hours where I kept proving.  This caused a collapse while in its 6 hour bake.  Yes.  6 hours.  Lol. 

It'll still be a good one I can tell.  Smells fantastic.  Here's the collapse. It's small.  

Mini Oven's picture
Mini Oven

The rye keeps fermenting but dough becomes brittle in the cold so the gas tends to crack and gas leaks out the cracks. Then cracks may close up but rye has a delicate matrix and a good memory so the cracks will open again during the bake. This memory ability can be applied to docking & scoring too where scoring can be done early in the proof allowing the dough to rise and appear un-scored yet separate during baking.

BreadLee's picture
BreadLee

Thanks mini.  I had remembered you saying that as I placed it in the fridge.  Lol. Felt like I had no choice though due to a scheduling conflict. I said oh well.  I thought it'd go way worse leaving it out. 

I'll try to avoid the rye retarding better on the next ones.  Thanks mini! Great info as usual.