Rye bread second try

I think this rye bread turned out slightly better. The previous post with the 4 kinds of beer grain rye bread slightly pancaked. I think I just didn’t stretch and fold the dough enough. This post is pretty much like the 4 ryes so I won’t go through everything.

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The float test worked nicely.


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With the Tartine book, everything is in grams.. a little confusing if you’re not used to it. I use this awesome calculator to figure it out.

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It rose for about 3 hours with “turns”, stretches and folds every 30min.


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I mixed in the grain after the first turn. The dough should be a bit tougher when mixing in big sized grains, so they wouldn’t shred the gluten strands in the dough.

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Rising, shaping and then popping it in the oven. It turned out pretty good.


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Can you see the shine though? The crumb is still sticky to the touch but chewy, airy and good to eat.

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