So this is another one of my own inventions, and I had to bake about 8 breads before I got all my ingredient percentages right in order to get the desired consistency in my final product. All the Rye breads I've bought all seemed to be the same, they were all very heavy and dense. I personally don't like having rye bread like that, I would have preferred it to be a bit more aerated with a nice crisp crust. So I took it upon myself to make the kind of rye bread I would enjoy having. But lets first talk a bit about the main things that make rye flour different to that of normal white flour. The two main components which jump out to me is the flavour profile as well as the significantly lower gluten content. The flavour of rye flour is much more prominent than that of white flour, thus rye seeds are also used to make whisky, vodka and even beers. The significantly reduced amount of gluten has a huge effect on the elasticity of the dough, it doesn't allow stretching and instead breaks. You will see when working with rye flour it resembles something more to that of a thick paste than dough. This makes it difficult to work with when your making your bread. Unlike when using white flour where the dough becomes stretched and strengthens when you knead it, rye flour simply does not strengthens at all. This causes a lot of people to add loads of white flour when they make their rye bread, which changes the ratios completely, meaning they won't get what the recipe intended at the end product. Making bread is a science, so when you make this recipe keep in mind not to add loads of white flour, simply combine all your ingredients as directed in the method and work it till everything is well incorporated.
Another very important aspect to remember when baking bread and intending to increase the volume of bread is that you can't just simply double or triple all the ingredients. Each ingredient is given a percentage of the complete dough, and to ensure you get what the recipe intended you need to adhere to those percentages. If you just double or triple the ingredients, you will not have the correct consistency. This will leave you with a dough that is either over hydrated or under hydrated, and in return you will add more or less flour than what was intended. You will have noticed that in the final product your dough is very dense, is not well aerated or is even under baked because of this.
I will be posting 2 pictures of examples where I increased the original recipe to 3.6kg. If you do not understand what I have done to get the new amounts simply leave a comment and I will be glad to help you out. I will discuss this topic at length on one of my other posts in the near future. In this recipe I've made use of a Poolish method (which is a loose preferment) to gain two different advantages from it, this being increased flavour and gluten development. When you make a preferment, you allow for the yeast and the flour to create a more intense flavour profile. I have also used a small amount of whole wheat flour in the recipe, and made use of the little amount of gluten in there to create some sort of a stretch in the final dough, thus by using it in the preferment I'm allow it to form gluten.
Note: The ingredients used in the Poolish method are not extra but instead are from the overall ingredients. Please don't use separate ingredient for the Poolish method.
Poolish Method (these amount are to be taken from the overall amount)
Edited by: Monique Boaventura
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I'm a chef at heart and by trade, enjoy what I do and have a passion for the culinary world.