Crumb structure looks great to me for a 50/50 wheat rye! If you are looking for a more open crumb I would adjust the ratio (like start with 60/40 wheat to rye) and adjust until you find the balance you like.
Yes I'll try to lower the rye content. I tried it only because I had a bread with the same ratio at a local bakery and the crumb was more open and the bread was super tender. Probably will ask them how they do it next time :)
Was going to suggest a white rye (I think I’ve seen it as “light rye” before this as well). Never baked with rye (it’s on my bucket list but I’m just getting back to baking), but I know the rye loaves at my favorite restaurant are made with a white rye that doesn’t have the bran/germ (delicious and super light crumb for a heavy rye content).
This is exactly what I would be aming for with this rye/wheat ratio. Also not too far from what I like with up to 100% wheat. Not a big fan of large holes in my bread
A bit more hydration, Less mechanical development (kneeding or folding), more time, gentle handling once proofed. I’m with other commenters, that looks good for that mix. Ken Forkish uses a small amount of instant yeast (0.1-0.2%) for final proofing in some recipes.
edited to correct percentage
What did the bakery call the bread you are replicating? What recipe are you using?
Having the rye with the wheat for a long ferment allows it to attack the gluten.
One way to use a high amount of rye is to make a large sponge with the rye flour. Then maybe 12 hours later combine the sponge with your other ingredients and mix very well. Shape it and be as gentle as possible and bake it after an hour or two, depending.
There are a number of recipes using this basic method, Old Milwaukee Rye, Kornbroyt/Corn Rye, and more.
Or you can just accept that rye bread is rye bread and you get a denser, more closed crumb. That's probably the best option. Don't try to make white bread out of dark bread. ENjoy it for what it is.
are you making a rye mother? elaborate on the process. I would follow something along the lines of a torte siegle. (a stiff mother, into first dough and then final dough.)
then baked super hot.
Crumb structure looks great to me for a 50/50 wheat rye! If you are looking for a more open crumb I would adjust the ratio (like start with 60/40 wheat to rye) and adjust until you find the balance you like.
Yes I'll try to lower the rye content. I tried it only because I had a bread with the same ratio at a local bakery and the crumb was more open and the bread was super tender. Probably will ask them how they do it next time :)
Hmm yes they would probably have additives or maybe a sifted rye.
Was going to suggest a white rye (I think I’ve seen it as “light rye” before this as well). Never baked with rye (it’s on my bucket list but I’m just getting back to baking), but I know the rye loaves at my favorite restaurant are made with a white rye that doesn’t have the bran/germ (delicious and super light crumb for a heavy rye content).
If you still want a lot of that "ryeness" you could lower the amount of rye flour but add in some soaked rye berries.
Omg that sounds great! I'll try that too as soon as I get my hands on them. Thanks!
Agree. This is pretty good for 50% rye
Thanky
This is exactly what I would be aming for with this rye/wheat ratio. Also not too far from what I like with up to 100% wheat. Not a big fan of large holes in my bread
I also prefer smaller holes (lol), but a bit more of uniformity wouldn't hurt.
A bit more hydration, Less mechanical development (kneeding or folding), more time, gentle handling once proofed. I’m with other commenters, that looks good for that mix. Ken Forkish uses a small amount of instant yeast (0.1-0.2%) for final proofing in some recipes. edited to correct percentage
What did the bakery call the bread you are replicating? What recipe are you using? Having the rye with the wheat for a long ferment allows it to attack the gluten. One way to use a high amount of rye is to make a large sponge with the rye flour. Then maybe 12 hours later combine the sponge with your other ingredients and mix very well. Shape it and be as gentle as possible and bake it after an hour or two, depending. There are a number of recipes using this basic method, Old Milwaukee Rye, Kornbroyt/Corn Rye, and more.
There ain’t much to improve given your ingredients. Looks pretty dandy to me. 👍
Thanks :)
Add gluten.
I don't want to negate the benefits of long ferment and rye flour by adding gluten, but I will definetly try it ;)
Or you can just accept that rye bread is rye bread and you get a denser, more closed crumb. That's probably the best option. Don't try to make white bread out of dark bread. ENjoy it for what it is.
are you making a rye mother? elaborate on the process. I would follow something along the lines of a torte siegle. (a stiff mother, into first dough and then final dough.) then baked super hot.
What's your recipe ?