August 4, 2013 - 5:18pm
Sourdough Rye Bread
This is the results of a sourdough rye I created, using the "Caraway Rye" recipe from Fundamentals of Classic Bread Baking but adding 3 oz. of liquid sourdough starter to the rye levain.
I am having 2 minor problems:
1. I can't make good slashes in the dough. Maybe this is from using a sharp knife instead of a lame? The dough always tears before I can make a deep cut.
2. The loaf spreads out during proofing even though it was in a couche. The dough was rather sticky and soft during the ferments, would added more flour have made a stiffer dough? How to keep the dough from spreading out during the final proof?
Those are really minor problems because the bread was light and fluffy and tasted GREAT!
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The crumb in these really do look nice. How much rye did you use in the final dough?
John
Hodgson Mills whole-grain rye flour and KA bread flour, the sourdough was made using Reinhart's formula.
This seems to be a problem especially with sourdough and whole-grain loaves. The loaf just can't keep its shape even when proofed in a couche.
I don't want to add more flour to make a stiffer dough since this one had such a nice crumb, but what else can be done to make the loaf rise vertically instead of horizontally? Other than putting it in a pan. Should I try another stretch and fold before the final proofing?