Help with rye bread recipe from Bread Baker's Apprentice
I hope this is in the right forum and section!
I'm still pretty new to bread baking and tried out the dark rye recipe from Bread Baker's Apprentice twice. Both times, the loaf seemed to rise very quickly, despite the temperature in my house not being that warm (maybe 70 degrees F). He gives 90 minutes for first rise, but I checked the dough at 60 minutes and it was already very large. So went on to shaping. I was worried my loaf pan was too small, so I shaped it into a batard for baking on a sheet pan. After only about an hour, it rose a lot and I poked it and it seemed not to spring back. So, I deflated it but since I was going to be gone, I left the dough in the fridge for a few hours. When I came back I shaped again and left to rise. Despite having been in the fridge, the dough rose pretty fast again; I think I only left it for half an hour and it was already large. I baked it but it split massively (I'm pretty sure I didn't shape it correctly) and was pretty dense.
Second time, the dough rose fast on both the first rise (about 60 minutes for the first) and after shaping (again about 60 minutes, maybe less) (I did the batard again but thought I did a better job this time around). I poked it and even this time, it seemed not to spring back but I wasn't sure how that could be possible in so short a time, so I baked it to see what would happen. It didn't rise much, if at all, in the oven and was pretty dense.
Were the loaves overproofed? If so, why is the dough rising so quickly in an environment that's not even that warm? Here's the recipe:
6 oz white rye flour (I used medium rye)
13.5 oz bread flour
1.5 tsp salt
1.75 tsp instant yeast
1 tbsp molasses
2 tbsp shortening
11 oz water
1 oz water w/ coffee powder
Stir together flours, salt, yeast. Add in molasses, shortening, and water. Mix and add in 1-2 add tablespoons water only if needed. I mixed the first with the paddle attachment and the second time with just a spoon and my hands. Both times I kneaded by hand about 4-6 minutes per the directions. Then put in a bowl coated with oil for first proof.