Tutorials Needed on Shaping Rye Breads
I will be attempting my first rye bread tomorrow. I have searched the internet, trying to find some video tutorials on making rye breads and found very little out there compared to sourdoughs, etc. Tuorials helped me a great deal when trying sourdough, multi-grains, ciabatta breads for the first time.
Does anyone have any photos, videos that can help me in the shaping process of this particular type of rye bread? Below is the recipe to give an idea of how wet/dry the dough I will be working with:
German Mischbrot (Mixedbread) [1]Here the recipe : Mischbrot 30/70 (30%Rye / 70% Wheat/Bread flour) . 2 loaves 860g. Color of the bread will be brighter if you will use medium rye or darker if use dark rye flour.
Sourdough: ripen for 14-18 h at 21°c/70°F
Medium Rye or Dark rye(better medium)...... 160g (100%)
Water...... 128g (80%)
Rye Starter (100%)....... 8g (5%) If you like more sour taste use 10% starter (16g)
Total weight ...... 296g
Final dough:
Bread flour...... 700g
Medium rye(or Dark rye)...... 140g
Salt....... 21g
Fresh yeast....... 22g
Water....... 540g
Sourdough....... 296g