Rye Test Results
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Rye doughling - actually slimeling in fermentation dress
(I need to do this since air humidity is very low where Iive)
On my SD main page you will see that I am trying to get decent full size rye loaves to work. One idea was to use freshly milled full grain rye flour. However, the results I got were not really convincing that this is the ultimate. Mixed rye/wheat breads were coming fine, full grain rye - well.... I thought that this has something to do with the flour I am using. It appears that finer rye flours are not very common in US but I finally got hold of a bag of organic light rye flour from Heartland Mills and hey - biig difference. At least something has some greater resemblance to breads I know from Germany.

To attack the issue - I still want to get the full grain rye's going - I did some modified (see below) rye baking tests based on these baking tests (n. window) to be able to compare and see if I the rye flours I am using are bakeable at all.

In essence, the test breads are risen with baker's yeast and mixed in two ways - with and without souring. Souring is done by adding food grade lactic acid.

Organic Light Rye Flour Organic Full Grain Rye Flour
Heartland Mill Inc.
Lot # 12201HLW08262
Fine stone milled flour with berries from Twin Peaks Seed & Grain, LLC, Lot # TP2569
Yeast Test
Lactic Acid Test
Yeast Test
Lactic Acid Test
The yeast test shows higher crumb elasticity and a few little crumb cracks. The LA test has less crumb elasticity, a much moister crumb and less rise. Overall, this flour appears to have excellent baking capacities. The yeast test has no crumb elasticity, waterstripe on the bottom, missing rise and an indication for a tendency to lifted crust. The LA test had more rise and amazingly the highest crumb elasticity of all four tests. To me the flour has potential with very strong acidification and maybe a tad less water.
With both tests, I reduced the amounts by 1/2 so I won't waste 4 lbs of flour per test run. Water adjustments I made after doing the flour moisture test (n. window).

With the full grain flour test, I had to fudge the parameters since the tests (n. window) were only for finer flours, so I was out of range and for a full grain flour test, I did not have the equipment, like for volume measurement and it would have been overkill anyway for what my intentions are right now.

I did not know the ash content of this flour but I guessed, it would be around 2 %, so I used more water and lactc acid than in the tables of the original baking test (n. window) - 800 ml * 1/2 = 400 ml and lactic acid, I used 14 ml * 1/2 = 7 ml.

The steam issue I solved by having 2 bowls of water right on top of the heating coils right behind the door towards the front. By the time the oven was preheated, the water was on a rolling boil and created a lot of steam. After the bread was in for a minute or two, I took the bowls out.

A real eye opener was - and this is not visible on the pictures - the difference in dough behavior with the full grain flour when acid was used. The dough without acid was all over the place, just letting the gas out and loosing shape whereas the LA dough kept amazingly together.

Also, the hydrations I used were 70 % for the light rye and 80 % for the full grain - without compensation for lower moisture. With compensation, it was 78 % and 88 %. A new experience to go that high.

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