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!