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I make a 60% rye bread, and I use a buttermilk & rye soaker. Hydration is around 65%; remainder of flour is generic bread flour. I knead in a Kitchenaid for about 7-10 minutes total. I also stretch and fold 2-4 times, depending on how lazy I am. 

The unbaked dough of the last 2 I've made starts to "rip" after I start to fold it. I doubt I could windowpane it. Is that typical? I know rye is low-gluten, but could I be overkneading it? Seems unlikely, but I'm looking forward to feedback.

Thanks!

hi all,

thought you might be interested in what i've been up to lately, so here are some recent pics.

the book is moving along.  the editing is done and i'm going over the corrected manuscript and getting some more photos together.  our publisher has a designer working on the internal design, and i gather that the finished book is going to run somewhere around 320-360 pages.  we're moving toward the prepublication home stretch and i can't believe it's actually happening.

This is one of my favorite whole grain breads, Miller's Loaf @ 100 'sourdough hydration' for the added wholegrains.  I added the 'harvest grains blend' from KAF, I often order this mix when they have free shipping...it's very convenient and always very fresh.  The Miller's Loaf with whole grains is a recipe from the Northwest Sourdough breadsite.  Since I was baking today I decided it would be a good opportunity to make a French Apple Tart by Sarah Moulten, it is featured this month in Saveur Magazine's 100 Chefs edition.  

Ok, hope I am doing this right, just making an entry to my original blog. 

I thought I would try creating a blog of my bread making, starting this new year with my new Kitchenaid 600 pro and a new book, The Bread Baker's Apprentice.  I am also determined to learn how to use baker's math, although I find it rather confusing especially when I am so used to looking and feeling the dough to see if it needs more water or flour. 

The microwave oven is a fine proofing box. With the door ajar, to keep the light on, its internal temperature is 78°F. Two small, round brotforms, or two oblong ones fit snuggly, but forget baguettes, or family size challah. And if I want 89°F I'm stymied--until now.

Chicken, brie and apple panino

My brother, Glenn, and his wife gave us a panini press a few years ago. I confess to using it infrequently. Every time I do use it I wonder why we don't use it more often, because we really love panini.

Why are there so many repeat posts? The post regarding the baker with bad working conditions was posted here a few month age.

This is my first post on The Fresh Loaf, so here we go! This is the Flaxseed Loaf from The Bread Bible.

In trying to digest all the helpful advice I received from this list on managing fermenting, shaping, scoring, proper sourdough culture and so forth, I found myself in areas of Hamelman where I had never wandered before.   I looked with some amazement at the instructions for Three stage 90% Sourdough Rye.  This uses the Detmolder method of rye bread production.   What struck me as altogether improbable, is that you start with a teaspoon - yes that is .1 oz, or less than 3 grams - of ripe starter and build it up to a pound and a half (672g) over t