Re: Rye Flour Shelf Life?
- From: Espressopithecus (Java Man) <Espressopithecus<javaman@xxxxxxxxxxxx>>
- Date: Sat, 29 Sep 2007 00:39:45 GMT
In article <46FA8D62.6030900@xxxxxxx>, dilly@xxxxxxx says...
Mike Romain wrote:
Jonathan Kandell wrote:My rye flour is raw rye grain, which I grind myself in a VitaMix, and it
On Sep 11, 12:11 pm, Mike Avery <mav...@xxxxxxxxxxxxxxxxxx> wrote:
However, I would be more concerned with the impact of dark rye on the
rise of your breads. When you use more than about 10% (bakers
percentage) dark rye, the rise becomes dramatically impacted. I'd hunt
around and see if you can find some medium rye.
Or you can count your blessings for having a good source of one of the
world's most amazing flours: dark coarse rye!
I have only found 'dark' rye flour and it has worked really well so far
for me. I am getting nice rises and good oven bounce using 60% dark rye
to 40% unbleached flour by volume. This is in both my 'basic' loaf and
my 'adulterated' with milk, egg and sugar rye loaf.
My last 'basic' loaf grew about 2X in height from panning it to oven
finish. That was over 2 times volume. One of my best of that style yet
works just great, I just finished a cheese sandwich with bread made with
Cheers, Doug in BC
It must be the water!
Java in BC
- Re: Flattened Hearth Loaves
... I'm using pretty low-end flour too, so maybe adding some whole-wheat would help. ... Also - fermentation seems to create more water and the longer you ferment, the more wetter the dough gets - this "dough sticking" may also be caused by destruction of the gluten - I don't know. ... So - with a more vibrant starter, you can effort a shorter fermentation time, avoid the degradation and still get a good rise - a lot of it as oven spring. ... (This all refers to "white" flour breads, with rye, the effects are similar with lower rye content, but diminish more and more with higher rye % - 60++) ...
- Re: Crazy question
... I've put my dough in overnight at 52 degrees or so starting at 8PM. ... used Samartha's calculator with AP flour and a few tablespoons of rye, ... but I had to add a little extra flour to get the dough to stop sticking ... so I hope that the 85 degree rise will be done within about 3 hours. ...
- Whole-grain rye [Was: Re: Sourest sourdough starter?]
... > Stores around here sell Hodgson Mill whole rye flour, ... I believe that the Bob's Red Mill dark rye is in fact the entire rye ...
- Re: Rye Flour Shelf Life?
... percentage) dark rye, the rise becomes dramatically impacted. ... I am getting nice rises and good oven bounce using 60% dark rye to 40% unbleached flour by volume. ... This is in both my 'basic' loaf and my 'adulterated' with milk, ...
- Re: "Crumbly" texture
... I use a rye starter using: ... 215g of rye flour and 285g water built up over a week, ... I used to use all water and found the bread too crumbly, ... I believe it is important for the final rise to be almost ...