Rising Problem with Harry Germany's Rye Bread
I have made the following Rye Bread recipe and this is my third try. However I have trouble with the rising of the dough when I put it in my loaf pan. It rises but flows over the pan as if it does not have enough strength in the dough.
Now I know with rye that I am not dealing with gluten as much as starch. And that I should keep the dough wet and sticky and not load it up with flour.
I am following the ingredients exactly. I have a scale and am doing everything pretty precisely. Why doesn't the dough rise up versus overflow the plan.
The recipe I followed is listed below:
Rye Bread of Harry Germany’s with notations by Country Boy
80/20 with buttermilk ============== hydration 100%
Ingredients: Please note that conversion to cups is by Country Boy
- 815 g or 3.545 cups of buttermilk…1 quart minus 1 cup…scalded
- 650 g or 2.827 cups of King Arthur fine milled white rye flour (German type 1150)
- 165 g or 0.718 cups of King Arthur Sir Lancelot Bread flour (German type 550)Bread flower.
- 20 g or 4.215 teaspoons of salt…
- 1 pouch (7g) 0.492 Tablespoons of dry yeast or …1.475 teaspoons?
- * Mix all ingredients, knead for 7 minutes by machine, let dough rest for 20 minutes.
- * Don’t over knead and fold dough, just 2-3 minutes by hand. Give dough a rough form.
- * Let dough rest for 10 minutes.
- * Shape dough & put in loaf pan.
- * Let it rest until volume has minimum doubled (ca. 120 minutes).
- It should double in volume before baking. Put loaf on baking sheet with baking paper, wet loaf surface with wet hands.
- * Start baking with 480°F for 20 minutes. * Finish baking in 60 more minutes with 375°F, otherwise Doughy. Note here that the time and the rising are critical. Don’t over do the rising w/rye. …………………………………………
- Note: type 550 wheat flour => white bread flour type 1150 rye flour => "medium" rye flour (though I use whole-meal rye successfully. Just make sure that it's milled fine)
Major Note: There is only One folding. I confirmed this with Harry about 10 days ago.