What are you baking?
- Thread starter kittyP
- Start date
Artaxerxes
Look out, he's got a gnu!
Turned out well I think and still one loaf to put in the oven
RubyToogood
RubyTwobikes
Rye will always be heavier and rise less. Was it 50/50? I've been doing 50/50 and it works well but I think it depends on the rye flour a bit as it hasn't always.So, what the fuck happened here thenSame starter, same method, same amount of flour etc. White is fine, white/rye mix is like a biscuit. Any ideas?
View attachment 98780
I used to live near a bakery in Southampton that did rye bread in various grades from about 20% through to 90%. Even 50% is quite full on. 90% you could build houses with.
polly
Well-Known Member
Thanks Ruby. It was 50/50. I'll obviously need to experiment a bit, I guess. Which flour do you use, out of interest?
RubyToogood
RubyTwobikes
Dove's Farm wholemeal rye flour. I actually think it rises a bit better than the non-wholemeal one. But it will never rise as much as white. Try 30% or 40%.
Also, looking at your photo, were the two loaves cooked in different dishes, and if so, do you think they got equally hot before you put the dough in?
polly
Well-Known Member
Ah ok, don't think my flour is wholemeal but pinned under a cat so can't check right now.
That's very perceptive of you! Yes, different dishes and no, the dish for the rye wasn't as hot because I was getting bored waiting. Thanks so much. Will try more water as per mrsq's suggestion and less rye and hotter dish as per yours
Artaxerxes
Look out, he's got a gnu!
Ooh right on the knuckle, that's going to hurt like a bastard I bet.
Loaf number 2 turned out right proper.
ViolentPanda
Hardly getting over it.
Having another sleepless night last night, I took a tip from a friend, and got up and did something constructive: Breadmaking!
I did a dough listed under "Dutch Pumpernickel" (Ann and I used to write recipes from friends in notebooks, and try them out). Supposed to be enough for 2 x 2lb loafs, but I had to use 2 x 2lb and 1 x 1lb in the end. This is a lot less heavy than German pumpernickel, and less tangy too, but still pleasant. Think I might try this with a sourdough starter next time.
I did a dough listed under "Dutch Pumpernickel" (Ann and I used to write recipes from friends in notebooks, and try them out). Supposed to be enough for 2 x 2lb loafs, but I had to use 2 x 2lb and 1 x 1lb in the end. This is a lot less heavy than German pumpernickel, and less tangy too, but still pleasant. Think I might try this with a sourdough starter next time.
ViolentPanda
Hardly getting over it.
I do that about every second time I use the oven.
polly
Well-Known Member
Coupla loaves. Both 80%, one in a cloche, one done normally.
Frankly a bit wet for normal, but I was impressed it held height as well as it did.
(The cloche loaf splooged a bit - wanted a tighter cross on the top, but didn't think about the effect of putting a lesser-diameter dough ball in a wider bowl. (Expansion widthways. Obvs.) Oops.)
Frankly a bit wet for normal, but I was impressed it held height as well as it did.
(The cloche loaf splooged a bit - wanted a tighter cross on the top, but didn't think about the effect of putting a lesser-diameter dough ball in a wider bowl. (Expansion widthways. Obvs.) Oops.)
100% (white) rye. Surprised by / happy with this - was going for the crackly top, but thought I'd fucked it. (It looked abysmal after proving - one long, messy crack where it'd been shaped. And then I spannered huge indentations in it whilst getting it out of the banneton).
Don't usually like rye, but we're out of raisins and too well stocked with everything else!
Don't usually like rye, but we're out of raisins and too well stocked with everything else!
polly
Well-Known Member
They are beautiful, mrs quoad. Is the crackly top to do with the steam oven?
It's my daughter's birthday this weekend. She's asked for a rainbow cake (and pulled pork for lunch - it's like we're stuck in 2012
). I made one for her 3rd birthday and no one ate it except me. I had purple poo for weeks. I will post photos. Of the cake 
It's my daughter's birthday this weekend. She's asked for a rainbow cake (and pulled pork for lunch - it's like we're stuck in 2012
). I made one for her 3rd birthday and no one ate it except me. I had purple poo for weeks. I will post photos. Of the cake It's a product of a low-rise, floured loaf.
If you shape a loaf (knock it out and fold it, to help develop the structure) then you're left with a crease.
If you flour the dough ball and leave the crease facing upwards as it rises, then it ruptures along the crease(s) / folds.
And if you then flop it onto your hand then onto your baking surface (hard to explain - but basically transfer it so what WAS the upper surface STAYS the upper surface) then it continues to expand and crackles like ^^^ that as it bakes.
It's far more simple to do than explain! It's just basically a floured dough ball cracking along the faults, which are purposefully kept on top.
Edit: here's the same effect, but on a (better-risen
) round rye loaf:
Two veggie, two not, basically made w cupboard and fridge dregs cos our car is fucked (and in the garage) and I wanted to have sth to eat tomorrow.
Turned out ok, but pissed around with the dough far too much and blates overproofed it!
Edit: tried a nibble off a particularly dirty chilli and chorizo effort, and accidentally ate three quarters of it.
Last edited:
RubyToogood
RubyTwobikes
One of the reasons I bought an oval casserole dish in the end was that you can't get any kind of portion control at all from a round loaf. The ends aren't worth bothering with, then you have a small number of massive slices, then it's all over.
BoatieBird
Well-Known Member
Pies are definitely baking
kittyP
Pluviophile
If you can make it to my parents in Bexleyheath in 45 you're welcomeYep definitely.
What time should I come round?
xx
ViolentPanda
Hardly getting over it.
Currently giving my sourdough a final proving before baking, so should be baking tomorrow.
