Rye Wheat Sourdough Loaves

[sandyut]

First attempt:
120g starter
412g water
120g rye
120g wheat
360g white
14g salt

Followed standard dough making through bulk ferment then split in half into two bread pans, sat out for about 6 hours and rose to the edge of the pans. Bakes 425 for 20, then 375 for 20.

Bread is good but more wheaty than rye tasting and it didit rise any further than when it went in the oven. I was hoping it would rise more in the oven. Airiness and text is very good.
Feedback/suggestions are appreciated

 

[BGKYSmoker]

600g flours
If it was me I would go.
400g white
150g wheat
50g rye
water 400g
stay same on starter and salt, do 6 rounds of coil folds
But thats just meeeeez.

 

[sandyut]

600g flours
If it was me I would go.
400g white
150g wheat
50g rye
water 400g
stay same on starter and salt, do 6 rounds of coil folds
But thats just meeeeez.

ok! many thanks. good to know I was close.

 

[BrianGSDTexoma]

David do you use steam while baking? Might help some? I put a cookie sheet in bottom rack and pour boiling water in as I put my loaf in. Just make sure to wear protective glove when pouring water.

 

[LoydB]

Look at a Dutch oven/challenger pan/cloche, it made a huge difference to my 100% milled loaves oven spring.

 

[sandyut]

Look at a Dutch oven/challenger pan/cloche, it made a huge difference to my 100% milled loaves oven spring.

one of those is on the wish list. cash is tight right now. but one day

 

[sandyut]

David do you use steam while baking? Might help some? I put a cookie sheet in bottom rack and pour boiling water in as I put my loaf in. Just make sure to wear protective glove when pouring water.

I thought about that. humidity up here is running about 10% these days. so maybe a little steam add will boost it a little. Many thanks!

 

[voyager 663rd]

This is why you don't get the rise IMO--lack of gluten in non-wheat flours.

For every cup of non-white flour, remove 1t of that flour and add 1t of vital wheat gluten.

Start with that. If you still don't get a rise, move to 2t per cup. TOO much will leave the baked bread "not so nice" though so no more than 3t per cup of non-white flour.

 

[chopsaw]

sat out for about 6 hours and rose to the edge of the pans.

It's possible that it was maxed out .
Here's one ( just white flour ) that I left sit to long before baking .
It's fully risen and started to slump before even getting in the oven .


Never had a chance .

 

[sandyut]

It's possible that it was maxed out .
Here's one ( just white flour ) that I left sit to long before baking .
It's fully risen and started to slump before even getting in the oven .

View attachment 717561
Never had a chance .
View attachment 717562

if anything, I probably didnt wait long enough. I was out of time and my starter was slow from the get go. the bulk ferment needed a couple hours in the proofer before I split it in two. Feels like a couple different issues were going on.

 

[BrianGSDTexoma]

This is why you don't get the rise IMO--lack of gluten in non-wheat flours.

For every cup of non-white flour, remove 1t of that flour and add 1t of vital wheat gluten.

Start with that. If you still don't get a rise, move to 2t per cup. TOO much will leave the baked bread "not so nice" though so no more than 3t per cup of non-white flour.

I always had problem with Rye until i started adding gluten.

 

[sandyut]

I always had problem with Rye until i started adding gluten.

Good to know. I may try a dry yeast version I found on King Arthur’s site next. Sounds tasty. Thank you!

 

[G8trwood]

For Rye, I make sure my starter has tripled or use the overnight mash build so half the mix is ready to go.
just don’t do like I did last night and leave the bread dough on the counter overnight.. 1000g of starter this am…. We will see how this turns out. Damn old timers kicking in again

 

[sandyut]

For Rye, I make sure my starter has tripled or use the overnight mash build so half the mix is ready to go.
just don’t do like I did last night and leave the bread dough on the counter overnight.. 1000g of starter this am…. We will see how this turns out. Damn old timers kicking in again

my starter was likely not up to the task. for white SD I tend to push it a bit and it works fine. the rye factor pushed it too far and the starter was not active enough I am sure. thanks!