First Rye Sourdough (Thanks PiPs!)
I love rye bread, but have never made one, so got started today by following PiPs illustrative post of his 40% Rye w/Caraway (I left out the Caraway.) Everything went according to plan, no major issues, except for when I was shaping after the bulk proof. As I tightened the sheath on the boule, it seemed to want to tear. Is that indicative of underdevelopment? I may have rushed things a bit from a timetable perspective, but based on appearance of the loaf I'm pretty pleased (I'll know about the crumb and flavor tomorrow.) If anyone has any comments on the tearing, or other comments based on the pics below, I'm open to any/all suggestions.
Oh, and I halved this recipe to have a smaller quantity for the first run.....
Out of the oven:
Thank you, Phil, for your very informative post. I hope that I did it some justice.
Rich
the slight char is always a sign og a well baked bread. The tearing is signaling overdeveloped gluten, Its good that you see this as very key to work dough to limit, then you know you bring flavor to the table. With more runs you will know when to stop kneading or S & F so that its just borderline gluten worked to max and goes into oven
Might also be you let go too far during bulk proof, though doesn't look like you suffered much from outside:)
On the other hand it could you be shaped too aggressively, though most probably the first scenario
Well done it sure looks tasty
This looks so good,I would LOVE a slice please!
Very well done.
I have that tearing, but only if I use rye in my bread to a higher percentage.
Ghazi, thanks for your thoughts on the tearing. It was my first time working with a dough with rye, and it was a bit different. I'll learn it in time.
Petra, I would gladly provide a slice, though I think it may not be at its peak by the time you got it.
Here's the crumb shot.....I little more dense than I'd prefer, but still looks pretty good. Oh, and it TASTES great! :)
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Thanks!
Rich
That is not dense at all, for a rye bread that is * to me and my taste * perfect.
That looks comforting. Enjoy the rest im sure it wont last too long:)
That is as good as anyone would want their 40% rye to turn out. Very nice bake!
John
I think the tearing is the % of Rye and not anything done wrong with the dough based on the profile and crumb.. You just can't handle it as firmly as a white dough with 40% Rye in there. As John said that's about what anyone would want out of this type of bread inside and out.
Cheers
Josh
instead of the more common 30% for a deli rye. Yours looks about as good as it gets. Well done and
Happy baking
Thanks for all of the nice comments! I will be making this one again (and variations), so I will get more comfortable with the differences in the dough as compared to my normal SD bread.
....and, Ghazi, you are right, this one won't last long because my kids seem to like it, too! :)
Rich
Nice looking loaf!
I have found that when I do a rye sourdough loaf, I have to be really, really patient. The yeast takes a lot more time to develop when compared to a white or whole wheat sourdough. That's my experience, at least. I just plan on ferments and rises that are hours in length, even in warm environments. Works for me.
My favorite formula is Eric's Favorite Rye (search TFL and you'll find it) using BRM organic dark rye and KAF first clear flours. I halve the recipe and form it in a long rectangular brotform so it works better for sandwich slices. I usually leave out the instant yeast and just go with the sourdough.
Jaywillie, I will look up that recipe. I probably would have done a rectangular loaf this time, but my one brotform had another dough in it, so this one proofed in a plastic bowl lined with a floured linen. :)
Rich
The joy and excitement of cutting my very first Rye Sourdough... the aroma was almost intoxicating...:)
Rich, congratulations!
Excellent job! You've been bit by the rye bug. Yeah! Kids too, Great!
Come over to the "Dark side" we've got rye.
That sort of torn edge look is so typical of rye loaves. A good way to tell if a rye has a decent amount of rye as judged by the eye.
Aye, it looks like rye, Captain! (said with a pirate accent, an' a colourful bird on me shoulder. Gotta really roll that "r") :)