I really want to perfect my rye bread. I’ve been making it over and over again from the Tartine Bread book, but with slight variations. My first try in this post was with beer yeast.
I try to make just one loaf for experiment sake. So after the first rise, I shaped the dough into a ball, trying to create tension on the surface. Let it rest for about 30 min and see if it’s pancaked. If it has, it needs more kneading or stretches/folds.
Then shape again, and place the ball upside down in a prepared bowl. In the Tartine book they use wheat and rice flour dusted on a cloth lined basket. I just use an oil sprayed bowl, but it does stick a little.
I was very exciting about using my new combo cooker. A combo cooker is 2 cast iron pans, one shallow and one deep AND only 35$! The bread dough is baked in the shallow pan and the deep pan is the cover to seal the bread in. Heat up the combo cooker, separated, in the oven for about 20min before baking.
Immediately into the oven; cover with the deep pan to create the seal. This seal doesn’t let the steam escape from inside the pan, creating an almost bakery style bread! I was always scared to spray water inside my oven. I heard if water hits the glass door, it could crack and your oven is toast.
So bake the bread for 20min then cover off. The bread should have a shiny light gold colour and nice oven spring!
I left it in the fridge for about 16 hours and I think it over rose. I left it on the counter for 2 more hours.. not a good idea. I wanted to lift the chill from the dough, but it over rose some more and also became to sticky to shape.
My last rye bread turned out nice. I added more flour because I couldn’t get used to the stickiness and it did well. It turned out tacky and not sticky. However, it didn’t have as many big holes. Still nice and chewy though!