The Rye Bread Experiment

I tried making a small loaf of rye bread. I found two different recipes with two different rising/proving directions. One recipe had only one rise and was for 8 hours or overnight. The other had an initial rise of 4 hours, knock the dough back, fold into loaf again, then rise a second time.

I chose the overnight rise first. I started the dough early afternoon and put in oven at 6 am the following day. I think this was too long. Finding a warm, consistent place overnight was also an issue. I have cats so I couldn’t leave the dough out on counter. I figured the next best place would be my oven. (turned off of course). The dough didn’t seem to rise much. I ended up with a stretched out ,heavy, flat loaf that ended up being undercooked in the middle. The outside rose and split, the inside collapsed. I even added extra time in the oven after the first check. In this case, I think the two rise method would’ve given the flour a chance to develop better. Today I am going to try the two rise method. After all, I’m up early enough lol

Loaf #1 Overnight rise method- Not successful

Loaf #2 Two rise method- better but still not pretty

Day two of rye bread experiment. I mixed and kneaded dough this am, put in a slightly oiled bowl, covered and let it rise for approx. 4 hours. Once it doubled in size I knocked back the dough and shaped into a smooth ball. I placed the ball into a floured banneton proofing basket. Once it doubled, about three hours, I scored and baked. As you can see I scored too deeply, again, so it split open in oven. The two rise method definitely gave me a higher raised loaf. I added 4 extra minutes onto the initial bake and it is cooling now. Let the bread cool a bit before cutting open. The bread is still stabilizing and releasing steam. If you attempt rye bread..be patient. It takes much longer to rise then other wheat breads. Good Luck!

4 Comments

  1. I proof 3 times. I also use a little more all purpose flour and a little less rye flour for a better rise. First proof is 90 minutes, second is 45 minutes. I then loaf the dough and let that rise an hour. I always proof in the oven. I put a damp towel on the rack, loosely over parchment paper and cover with another damp cloth. Turning on the oven light gives it just enough warmth.
    Regardless of what the recipe says, I do it this way for all my breads and they all come out perfectly.
    Good luck! โ˜บ๏ธ ๐Ÿž

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      1. I canโ€™t even eat bread ๐Ÿ˜ณ.
        However, it makes great bribes…er… loving gifts for friends! I do a dark pumpernickel with a light rye, roll them together for a marbles bread. Pretty easy yet super impressive. ๐Ÿ˜

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      2. That bread sounds amazing! Weโ€™ve had to make transition to a mostly vegan diet so a lot of my fun stuff has to go to friends and neighbors too. If you can Iโ€™d love that pumpernickel recipe ๐Ÿ˜Š

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