advice and diagnosis on this rye sourdough
just wondering if anyone can diagnose this rye for me.
Its a 80% rye 20% spelt sourdough with rye and spelt berries and lots of seeds.
it involves a 2 stage sponge
i precooked rye and spelt berries and soaked cracked rye and spelt
I also toasted and soaked seeds.
It tastes fine but a little gummy. Its more gummy around the bottom of the loaf. Im just wondering if its a baking issue. I had it in oven for 70 minutes @ 210C with steam for 10-15 minutes. Internal temperature was fine @ 200F.
Im just wondering is it gummy because a] it might be overproofed
b] the weight of berries and seeds pushed down on bottom of loaf
c] water coming out of cooked berries
c] something else
what i can tell you is that when i had it proofing i saw no sign of cracks or holes on top but it was hitting 2 hour mark (previously i made another version of this bread which was fine and it proofed at 2 hours - my house is quite cool and recipe says 2 - 3 hours) and i was worried i was going to overproof it....
If your house is quite cool,
and if the recipe's timing is right (which many aren't),
then you'd want closer to 3 hours.
Plus if looking for cracks is a useful indicator but you didn't see any cracks but you baked it anyway, that sounds like you might have jumped the gun a bit.
You could be right - rye is a new one for me and dusting with flour and looking for cracks had been working for me...I’m just paranoid about over proofing rye - the recipe suggests 3-5 hours at a warmer temperature so I probably did jump too quick..,going to keep at it. Thanks for the advice
with the wheat (spelt)? Going up to 205°F would be my aim for 100% rye.
I did check internal temperature after 70min and it was around 200F so I figured it was done. However I had dusted it nd didn’t see any cracks or holes on surface. It was starting to get pillowy though so I went for it as time was against me. I should have known better. Last week had seen drop in temperature.
On the subject of baking rye are you best of baking covered for 15min in dry oven and then uncovered for rest or adding steam...I know both keep crust moist to allow expansion but rye doesn’t expand much anyway...also is it bet to bake longer on lower temperature eg. 180 rather than 210/20
Thanks
sharp straight blade knife and taking another crumb shot. Please.
I tend to cover for at least the first half hour or longer before removing foil and browning up the crust. I also get a nice gentle rise when putting the bread into the oven around 175° C during the 220°C preheat and turning it back to 200°C when it reaches 220°C. Wheat has a higher internal dough temp when done, more so than rye. The wheat will give you a longer proofing window, even just 20%. The finished internal temp should be higher to make sure the wheat has baked. Also, you can leave the loaf in the oven to dry out if the load feels too heavy and dense, stump sounding thud when knocking, just drop the temp a little bit and give it the extra 10 min or so to remove extra moisture.