The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye Loaf Fail

JerryLG's picture
JerryLG

Rye Loaf Fail

Looking for feedback on the cause of this unexpected fail of my regular sourdough rye pullman loaf.... thanks

Mini Oven's picture
Mini Oven

Overfermented.  Classic, big vacancy from fallen crumb inside, dense and heavy just above the lower crust, Top crust still standing but indented a bit.  Could also happen when too much yeast is giving a powerful rise too fast.

JerryLG's picture
JerryLG

The makes perfect sense. My preferment sour did indeed sit for longer than usual and in a warmer environment. 

No yeast in the dough. But as an experiment for this bake I gave it a couple of strong shots of steam at the start which I guess would produce a too fast rise as well. Usually I begin this loaf with the pullman pan cover on for 10-12 minutes, then finish uncovered.

Lesson learned.....thanks for the feedback.

semolina_man's picture
semolina_man

Change in method (covering and steam) are likely reasons.  If you have had success with this loaf in the past, suggest returning to formula and method. 

My diagnosis is oven temp too high.  Steam treatment is similar to too high oven temp in practical terms.  Absence of cover also exposes the loaf to higher temp than otherwise would be the case. 

Ilya Flyamer's picture
Ilya Flyamer

Oh my god, looks like you stole a picture from my phone from a few weeks ago.

 

It was my first ever rye loaf, but I had the same conclusion that I overproofed! Recipe said it should double, and it did - but later successful bakes I only took to 50% increase and they were spot on.

JerryLG's picture
JerryLG

Same formula as above.

Shorter pre-ferment, lower bake temp, pan cover on for the first 12 minutes.

Mini Oven's picture
Mini Oven

That's a good looking loaf!   

Ilya Flyamer's picture
Ilya Flyamer

Looks beautiful, congrats!