The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bouchon Bakery Rye Bread recipe

SteveTab's picture
SteveTab

Bouchon Bakery Rye Bread recipe

I just tried making the above bread. I followed recipe exactly using a Kitchenaid 600 mixer, KAF all purpose and pumpernickel flours with 65% hydration. The recipe calls for 20 minutes of kneading at # 2 speed. After about 7 minutes the kneading looked like it should be the end — with about 13 minutes left to go (!). I continued to knead at #2, and at 10 minutes the dough began to “unspool” off dough hook — was as if the kneading was in reverse. when I took dough from bowl it felt like a rock. I am still pretty  new at this (3 months) but neither I nor my wife (More experienced) has ever seen 20 minutes for kneading.  And the result was really strange. Any thoughts?

suminandi's picture
suminandi

And what did it turn out like? It does seem like a lot of kneading for a lean bread.