The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wet Crumb

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SylviaH's picture
October 17, 2008 - 10:16pm -- SylviaH

My first experience with rye flour.  This is Eric's favorite rye.  Im not sure how my crumb is supposed to look but I know it's not supposed to be this moist.  I have read this can be a problem when making rye breads and not knowing what Iam doing here please feel free to give any and all suggestions.  First mistake I know I did was slice it just as soon as it was barely cool.  Is it supposed to have this big of holes/open crumb?  I like rye bread and because it is so healthy to eat I had ordered medium rye and pumpernickel from KA...I don't want to waste please help.

Thank You, Sylvia


josordoni's picture
Submitted by josordoni on

Looks good to me!  Looks just like the rye finish I aim for LOL...

I am not sure what to advise if you want it to be less moist and holey, I think the most likely things are:

1) increase the wheat flour to rye ratio

2) cut the hydration level a bit

I got a tighter crumb when I added some oatmeal flour to my mix, you could try blending some rolled oats to a fine flour and adding some of that to the mix (not too much, just a couple of ounces).

Now I am no expert, I haven't been baking all that long and I am still experimenting, but I love all my breads, even though each one is different (and that's using the same recipe.....)




SylviaH's picture
Submitted by SylviaH on

I think maybe I could have let it sit in the oven for a bit with the door cracked before removing it to cool.  I'm like you I tend to never stick completely to written directions, or recipes....I guess everyone pretty much does cook and bake to their own tastes.  Half the funs getting there!