March 3, 2010 - 12:37am
Shaping a 1/3 rye, 1/3 whole wheat, 1/3 bread wheat dough
Hi Bakers,
I am baking this very nice recipe for months and even though the outcome is great I see that I'm having difficult time shaping it to a ball.
After watching many videos I see that white dough are much easier to work with and when I am trying to shape the rye/whole doughs I ended up with an unclosed ball with many signs of trying to "close" it.
Any thoughts on this? How can I end up with a real ball?
Thanks a lot,
David
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I also bake with white, wheat and rye -- but less rye than you describe.
Shape the boule "upside down." The top is always smoothe, and the folds tuck under. I do this in the air... no dough toching the board.
This strengthens the dough, tightens the top -- Then the folded "bottom" goes into the pre-heated 450F Dutch Oven, or cloche.. or onto the stone.
I then drop the temp for 12-14 minutes to 420F, then [remove the lid] and drop the temp again to 390 until the bread comes to 195F-205F internal.
When baking over charcoal or over a direct heat source, I make sure there is a heat barrier between the "coals" and the cloche... or the bottom will burn.
~ Broc
Very helpful. Will be tested this evening.
Thanks a lot