Any tips for me to archieve my goal for my new bread?
Baked a sourdough bread with a lots of holes in the crumb, nearly 100 % wheat flour.
http://www.thefreshloaf.com/node/41333/sourdough-bread-much-holes-lightweight-class
I am interested to replace as much wheat flour as possible to rye flour (whole meal rye or maybe sifted rye flour). My goal is to keep the open crumb (with a lots of holes). The question is, what changes should I do to achieve that. One problem I guess I have is that wheat flour contains much more gluten which help to create the holes.
Some of my thoughts
*How many procent of the wheat flour can I replace? 30,40,50,60%...100%? any guess?
* will it be easier to get the open crumb with sifted rye flour instead of whole meal rye flour?
*Maybe much more sourdough, instead of 50-70 g for one bread, 200-400 % more, 100-200 g sourdough
*should I have wetter dough, higher hydration? How much then?
*shorter proof time since the increased sourdough?
*warm water (30-40 degree celcius) instead of cold water (6 degree celcius)?
Recipe
Instructions, 2 bread
day 1 sourdough: late evening before bedtime
*100 g sourdough starter, non active
*200 g water, 40 degree celcius
*150 g wheat flour, high protein
*50 g rye flour
Mix all ingrediens in a bowl and cover it with plastic film and let it stand in room temperature (20-24 degree celcius) overnight until it has been very bubbly.
Day 2 morning
*sourdough from day 1
*450 g cold water
*750 g wheat flour, high protein
*20 g fine salt
1)Mix all ingredients, except the salt and knead the dough in the machine for 8 minutes, 5 minutes low, 3 minutes high speed. Add the salt and knee it 2 minutes more. When the dough is done it should have good elasticity and be little sticky
2) Grease a plastic box (not to big) with oil. The dough should rise in it at the height, not at the width. Let it proof in room temperature until the dough has double its volume which can take 3-5 hours, in my case 5 hours. Meanwhile fold the dough in the plastic boxs 3 times, after 60, 90, 120 minutes. Then let it proof the rest of the time in peace and quiet but my dough like symphonic metal bands so I dont know quiet is the right word. Fold the dough with wet cold hands by fold the dough from the left into the middle, from the right into the middle, from from above to the middle and from below to the middle an turn the dough with the folded side down.
3)Put the oven on 275 degree celcius. Place one baking sheet/stone in the middle and one sheet at the lowest shelf in the oven.
4)Take the dough out from the plastic box on a floured surface and fold it one time as the instructions above. Put the dough in the oven and some throw some cold water (maybe 100 g) on the lowest sheet in the oven to create steam. Lower the temperature to 250 degree celcius
5)after 15 minutes lowering the temperature to 200 degree celcius and ventilate the oven by open and close the hatch. repeat the ventilation every 5 minutes until the bread is done. Total time maybe 30-40 minutes, the inner temperature should be 96-98 degree celcius.
6)let it cold and enjoy with butter a good cheese or other good stuff.
Rye, the more you add the denser the crumb will get.
My Tip: you can't do it. Many have tried and all have failed.
Now what else can I help you with? The meaning of life?
No such a thing as fluffy rye. Give up before you go insane! Lol ROFL
Please don't think I'm heartless. I do care. You might just want to jump straight into the deep end with rye and enjoy it for what it is but please, for your sake, don't make rye into wheat. (if you do succeed however, there are millions out there waiting for your $ecret.) :)
maybe I test some day and use 80% wheat and 20% rye flour just to see how big difference it will be.
I am still on the earth and probably will be there forever if you dont have a space rocket that I can borrow :)
Mini Oven is right! However you might want to check out Mike Avery's recipe for New Bohemian Rye Bread at his web site: Mike Avery, www.sourdoughhome.com. This is a reasonably light bread, but not Wonder Bread light. But who wants Wonder Bread?
Ford
too much weighing down.
Some ways to increase a softer loftier crumb with high rye doughs is to 1) know your starter and how it behaves 2) add something the dough can stick to, to make a scaffolding in the matrix like bread crumbs, coarse rye flour and fibre 3) add enough hydration to the rye so that the protein bonds stretch, this becomes more important the higher the % of rye 4) combine with Spelt flour, the two seem to complement each other. :)
Also, might want to check into rye recipes that pre-gel some of the flour before making a dough. Tangzhong methods tend to soften crumb, even with rye. The dough will also be less sticky. Lots of info all over the site. :)
Rye dough gets stiffer when chilled as compared to wheat dough. Rye tends to tear if risen too quickly but a long rise is not good either, the matrix breaks down quickly. That is why it is good to study the rye starter and note how it changes with time and temp and hydration.