Sandwich Rye Help
I have had mixed results with my sandwich rye and could use some advice. I want a high loaf for sandwich loaves. There have been times where I've gotten the results I want but I can't reproduce it at will.
There seems to be a fine line between not being proofed enough - where it turns out short and dense - and proofed too much - where the raised loaf looks beautiful but once it goes into the oven it collapses and turns out short and dense.
I know from my other sandwich breads that even if it hasn't grown to full size during proofing it blossoms during the oven spring. The oven spring for the rye does not seem to occur or at least not as significantly as with my white, wheat and Italian loaves. I bumped up the yeast in the rye recipe to the same bakers' percentage as my other recipes (1.6) and it's still not there.
Any ideas are appreciated. Thank you.
Here are the ingredients for 2 - 12" x 4.5" inch loaf pans:
Water: 885 grams (62.8%)
Sugar, Granulated: 47 grams (3.3%)
Yeast: 22 grams (1.6%)
Flour, Rye: 238 grams (16.9%)
Flour, Commander: 1171 grams (83.1%)
Caraway Seeds: 30 grams (2.1%)
Salt, Table: 26 grams (1.8%)
Calcium Propionate: 4 grams (0.3%)
Total: 2423 grams
Technique is:
Yeast proofed in warm sugar water.
Add flours, Caraway seeds, Salt and Calcium Propionate.
Mix/Knead for 6 minutes.
Empty into proofing bucket, put in proofer for 1.5 hours.
Shape and pan into two 12" x 4.5" inch loaf pans.
Put pans in proofer for an hour or so.
Bake at 400 for 30 minutes.
An absorption level of 62.8% seems low for rye bread using a high protein flour like Commander, but this may be necessary to avoid stickiness when using the straight dough technique. The sponge and dough technique usually yields superior results in the production of rye bread, as does the sourdough method. The use of a preparatory sour is sometimes employed. It is believed that lowering the pH of rye dough helps to break down the pentosans in rye flour, which contribute to the sticky nature of rye dough.
http://www.thefreshloaf.com/node/41424/milwaukee-dark-rye-bread
think this bread would act like a rye bread at all? I would do a poolish at 100%b hydration with a pinch of yeast overnight for 12 hours with 20% of the dough flour in the preferment. Then I would get the hydration up to 72% for this white bread and make sure It didn't over proof. Should be fine that way.
Happy baking
Here's another tip: Rye dough can be easily overdeveloped, so take care not to over-mix. If using a mixer, use slow speed and reduce mixing time (compared to 100% white bread).
Bob