October 11, 2013 - 8:43am
How does baking temp affect a high percentage rye dough?
I am trying to figure out the BEST practice in baking a high percentage rye dough to get the most rise and driest crumb without being crumbly. I will be using a finely milled flour with NO large particles. I want to use this as a sandwich bread that can be somewhat chewy and a little moist.
I guess I am trying to understand what happens inside this type of dough as it hits the heat of the oven and the differences of what occurs with various temps and timings.
Your experience and sharing are much appreciated.
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If you look at my blog entry for the high percentage rye - you will note that the German baker's manual calls for a very hot oven with a lot of steam when the loaf is loaded - and then give a temperature at the finish. This is a "receding" oven and depending on your oven and how it cools, you may wish to set a reduced temperature shortly into the bake - or later in the bake.
The high heat will give the yeast (of whatever sort) one last, furious burst of activity. The steam gives the loaf the best opportunity for expansion. The lowered heat later allows for thorough baking of the crumb.
I've seen the results of this and they are pretty nice.
Hope this helps.
The reasons for doing it different ways were tumbling around in my head. Thank you! You clarified that beautifully for me.