Normally, I let the dough double in size during bulk fermentation. I took it out at 7:00am and let it warm up until 11:00 and it was starting to rise a bit. Your email address will not be published. Stir in … As I am reading these comments regarding the moisture problem I am wondering if it is related to the humidity level of the air where you live. Maybe they do that to compensate for the yeast. Still, most people seem to favor wheat bread. Such a great web site — I’ve been wanting to try a rye loaf for awhile and a higher hydration loaf. But there's one oldie-but-goodie bread out there that deserves a bit more love: rye bread.The Scandinavi I don’t know if I will bake it or not. Sourdough Rye Bread stays fresh at room temperature for 2-3 days. Perfect. You can see the pictures from my test bake on my Facebook page. Let the dough rest for an hour. It can be too hot, so I use to open the lid now and then and check the temperature with a thermometer. If you bake with 100% rye it’s impossible to anything with the dough unless dumping it into a bread pan. I’m trying the easy sourdough rye and wondering if I can do an overnight prove in the fridge? You can always add more flour if the dough feels overly wet and sticky. What should I do to get the right form before baking it? Storing. It can range from being made mostly from white wheat flour with a small amount of rye flour to a loaf made entirely from rye. However, it was super wet and sticky so the loaves were a bit flat. I have described that process earlier in this recipe. In order to keep the dough a little warmer than my cold apartment, I proofed it in the microwave with some hot water in the microwave with it. The mixture will be thick. Cook for 50-55 mins until hollow sounding when tapped. Well, I put it in the fridge overnight and it was still very wet but I went ahead and baked it anyway. There has been a lot of questions here lately. baking with rye is a bit special, but you will be rewarded with very tasty bread. Method 1. Especially since so many seem to experience problems with this recipe. 40% Rye Sourdough Bread. (It can be made using traditional methods, of course.) Do you think it is a problem that I used home-ground rye flour? Not for the moment. Both of them are whole rye. The details in your instructions and the links you provided I am sure have had a lot to do with the delicious bread I am enjoying every morning. I think it’s possible that I slightly overproofed my bread, but for a first shot I think it was pretty darn delicious. It is usually too wet, or I get no rise, or a floppy rise! But I honestly think that the taste will be better. Thanks. Today I followed the recipe exactly, and I have two beauties!! Let me know when you have the ebook giveaway for new subscribers! I just don’t experience these problems. I have the dough resting an hour. The time required for the final rise depends on many factors. This dough has a hydration of 75%. Just be prepared that fermentation time will increase a bit. If you don’t have any of those items, It’s OK to use an oven sheet. I do envy you. This came out wonderfully. I usually make a 50% spelt 50% AP sourdough but I wanted to try working with rye flour. Giving this a try tomorrow for a party on Saturday, along with my normal sourdough and white boules. You decide how you want it to be. Try t bake with less water next time and see if there are any difference. The surrounding temperature and the strength of the starter are just two of many. That can be tricky if you are living in the northern hemisphere at this time of year. Thanks for responding to my emails. I’m very sorry about that. Hi – The need for being flexible when baking bread. Keep it in the fridge (it will stay dormant) and 12 hrs before you want to use it, spoon half of it off and feed it with 100g flour and 100g water. But I don’t complain. Tip 100g of the starter into a bowl and add 400g of tepid water. Steam? You will never have the same smooth, elastic dough with this much rye, compared to wheat only. It was nearly my first bread baking adventure. Try to add some more flour next time. Whole grain flour absorbs more water, so it can be an explanation. However, it sounds like you are having some issues with your starter. I’ve used my wheat starter (coaxed with some rye), but feel free to use a rye starter if that’s what you have available. Never again this loaf! Ionly have one bread form and let the otherlong loaf rise on a cookie sheet and it made it really flat. There seems to be a lot of people having problems with it. Every time I make this bread I swear to God, this was the last try – never again. That’s what so exciting about baking bread. It will be very dense but loaded with flavor. I have used a baking stone for the bread on the pictures, but you can also use a dutch oven with good result. 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