November 4, 2010 - 10:43pm
Please, help with diagnosis of this bread
Hi,
yeasterday a friend of mine showed me a picture of his last bread and asked what he did wrong. Do you have an idea?
Here is the recipe he used:
210g rye starter 150% hydration
250g water
300g white flour T650
200g medium rye T930
50g whole wheat flour
1/4 tsp instant yeast
2 tsp salt
Dough cycle in the bread machine, then put in a clay pot, let proof 30 minutes and baked 70 minutes 200°C (uncovered for the last 15 minutes)
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Got a crumb shot?
if all else is fine but he envisioned a higher rise, it might just be that the clay pot is too large for the amount of dough used.
It may have been long enough to allow acids or enzymes from the starter to damage the gluten.
Or, with the combination the starter and the added yeast, the dough may have overproofed.
Maybe.
Paul
Not cause I'm an expert but for it happened exactly the same to me 2 days ago....I made a challah based on sourdough and did not expect the local temp would be so high: I could not bake until 7 pm, that is after almost 22 hours and I got a similar risult to the brad posted...flavour however was very good! Happy baking and cheers from Quito. Paolo
AnnaInMD: it is the strange bubbles on the top that matter.
Mini: sorry, it was me who forgot mentioning salt in the recipe. i have just sent my friend a message about the drumb shot
PMcCool: the dough cycle is 1 1/2 hour. 20 minutes kneading, 30 minutes rise,
gentle punching down and 40 minutes rise. 1/4 tsp instant yeast is not so much, I do not know. But proteolysis was what I was thinking about.
Too long, too warm and too fermented. Looks like typical enzyme attack and the resulting tearing of the gluten strands. It has risen a little as evident in the rounded edges.
One solution: Mix all the non-rye ingredients first in the machine and then add the starter and rye by hand to avoid overmixing the rye.
setting, the dough was very heavy and compact, the crumb very dense. Should have added more water. I agree though, it tasted great - I had added 8 grams of salt, some caraway seeds and coriander.
anna
Could the proof have become overextended by the time the clay pot got up to bake temp? Ray