March 7, 2019 - 3:49am
wondering if these are photos of an overproofed rye or just badly docked?
i made this yesterday...left it bulk for 4 hours, shaped and proofed for 2 before putting in fridge over night. (i got the recipe from abreaducation and bringing up to room temperature (which isnt very high). Its a rugbrod with over 100% seeds and berries so like wet concrete going in. It didnt rise before going into oven but did when it hit the heat. I docked it with a wet toothpick but obviously didnt do well enough as it cracked in the oven. The result is a bread that is higher on one side than the other with a dip in the middle where the eruption happen...is this sign of overproofed bread or just bad docking or both?
advice please
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Definitely looks like a rye (and maybe spelt) issue. I have had the same issue with my rye breads, but unfortunately don’t have enough experience to make a decisive comment. Breads lacking gluten or quality gluten present a real challenge, as I’m sure you know.
Looking forward to the crumb shot.
Question - I’m curious, why is the bread docked?
Dan
It looks like the crust split and allowed the gas to escape. I am interested to learn from others.
i usually score the bread but thought id try docking this one as it seems to be a rye thing to do. I prefer scoring to be honest. Anyway think i screwed up there. Im looking forward to crumb shot to but kind of dreading it at the same time. im going to keep at it. have another rye on the go...determined to master this before i pull out all my hair - ill post crumb shot tomorrow
the dough was 'over proofed=- but really 'over amylased'. Since the crumb structure depends on amylase enzymes not breaking down the structure, unlike other non rye breads, once it goes too far it will collapse. Rye breads should always be dick right before baking to get rid of large bubbles under the surface if there are any, I assume that docking was done in this case. The dough is ready for the oven when little pin pricks first appear on the surface. Another good way to know is to dust the top of the loaf with rye flour and when it first starts to crack inti the oven it goes,
i did dock it...definitely overproofed. My mistake was to take it out of fridge and leave it for over 70/90 minutes - in kitchen as it wasnt rising at all (and the recipe said it would) - before it went in oven.
heres a crumb shot to proof (sorry about the pun) it was a disaster....the 100% rye sourdough ive been working on (not this one which is more seeds/rye sourdough/rye berries/spelt) is finally there I think. I reckon ive cracked the difference (again more stupid puns)...like you said @ dabrownman ive started dusting an waiting for wee holes and small cracks and then putting into oven. As a result proofing time has dropped drastically...suffice to say i think im getting the hang of it..although you wouldnt know it from this screw up:
Maybe you can feed a levain the gummy stuff. Looks like cookie batter.
How was the first bulk rise? 4 hours is a long time before shaping or spooning. I find 2 to 3 hours plenty and Retarding was the killer for this loaf. Bread flour instead of spelt would be a different story. Spelt works with rye but it won't extend the working time much on a rye loaf.
I went too long on everything - 4 hours bulk, shape/spoon into tin and then retard and then sit for hour on kitchen counter and into oven. Disaster but I think I’m gettibg the hang of rye as I’ve made 3 loaves since (a different recipe) and am starting to get the look of them ie cracks, small holes, etc.,,,,I’ll come back to this recipe in due course.,,not to fussed either way as it’s an expensive bread to make...thanks for all the help