Rye bread or what do improvers do?

Category: Sourdough bread
Rye bread or what do improvers do?

Ingredients

Rye sourdough 500 g
Water 240 g
Honey 1 tbsp. l.
Salt 2 tsp
Rust oil 2 tbsp. l.
Peeled rye flour 500

Cooking method

  • So, the continuation of the experiment. Now with rye bread.
  • At the request of the workers and for the purity of the experiment, the koloboks were separated, but by this home method.
  • Rye bread or what do improvers do?
  • 1. All ingredients in the specified order were immersed in the HP bucket. The dough was kneaded on the Pizza mode. The dough is thick, therefore, after the main joint work with HP, I continued to knead for a short time independently on a board smeared with water.
  • 2. Divided all the dough into 6 parts (211 grams each).
  • 3. Added ADDITIONS))):
  • 1. + 0.5 h. L. Dry leaven "RYE"
  • 2. Didn't add anything
  • 3. + 0.5 h. L. Dark Agram
  • 4. + 0.5 tsp. Gluten
  • 5. +3 tsp. Mixture "Borodino"
  • 6. + 0.5 h. L. Panifarin
  • 4. I kneaded each kolobochk and put them in the HP.
  • Rye bread or what do improvers do?
  • 5. After THREE hours of proofing:
  • Rye bread or what do improvers do?
  • 6. After 1 hour 10 minutes of baking:
  • Rye bread or what do improvers do?
  • 7. After 3 hours of cooling in the fresh air in a towel:
  • Rye bread or what do improvers do?
  • These are the LOADS (The order is saved as in the photo above)
  • Rye bread or what do improvers do?
  • TASTE QUALITIES:
  • If, honestly, it's hard to say.
  • - ACCORDING TO THE RECIPE, it turned out not too porous and slightly damp, although after a good cooling it is quite decent bread, but not the best.
  • - AGRAM is certainly a little sour. But half a teaspoon for 211 grams of finished dough - !!! lot!!! (follow the recommendation 0.5-1% of the amount of flour)! Excellent for acidification! The texture was not particularly affected, although it seems drier.
  • - DRY KERVASS "RYE" made bread drier and firmer. The structure can be seen in the photo.
  • - GLUTINE well done! ))) Made the bread as it should!
  • - BORODINO is almost identical in texture to RECIPE and has not brought the bread closer to BORODINSK by a gram.
  • - PANIFARIN is also great, although he is gluten, but there is still something there. Bread is both firmer and drier.
  • MY PERSONAL CONCLUSION:
  • The recipe needs to be finalized! It was compiled by the method of calculating moisture content, i.e. 65.5% of water from rye flour. The "kolobok" type seemed good to me, but in order to finalize this recipe, I would simply add 50-100 grams of wheat flour and achieve the result obtained with the help of gluten. Or she made the dough more liquid - pasty and monitored the proofing. In general, well, I do not trust these supplements. There is flour, there is water - there is something to work on! In the experiment, it’s good that the recipe was not ideal, so the effect of the additives was seen better.


lega
Well done! Perfectly thought of dividing the koloboks!
Excellent result for 100% rye. The conclusion is quite expected.
Vei
What a wonderful and visual experiment, well done !!!
Admin

Ksyusha, wonderful analysis and excellent design THANKS !!!
Cooking class
Great experiment, thanks!
Didn't understand how the koloboks were separated?
shakira


Hello! The experiment is necessary. I bake almost Borodino bread in a bread machine. 300 gr. rye flour, 300 g of wheat. I pre-steam 3 incomplete st. tablespoons of dark malt (50-75 mg. boiling water). Recipe water minus water in malt. Salt, sugar - by prescription. I add ground coriander, cumin. Yeast in a measuring spoon with the number 1 (a coffee spoon with a small hill. I put on the French bread setting, for 3 hours 40 minutes.
Peppercorn
Quote: Cooking class

Great experiment, thanks!
Didn't understand how the koloboks were separated?

I took a dense cardboard box, cut out the details from it, then wrapped the details with foil, then with parchment paper, grabbed them with a stapler around the edges ... Before baking, I smeared all the details with vegetable oil ... but it was not very easy to get it ...

That's all there is to it)))
Peppercorn
Quote: shakira


Hello! The experiment is necessary.

Yes, I also bake Borodinsky in almost the same way, but here it was necessary to check exactly how the ready-made store mix "Borodinsky" works ...
Merri
Ksyusha, thank you for experimenting with both wheat bread and rye! I also have various improvers inactive, so I read everything with interest.
Peppercorn
Quote: Merri

Ksyusha, thank you for experimenting with both wheat bread and rye! I also have various improvers inactive, so I read everything with interest.
To your health! They also stood at me ... and apparently they will continue to stand further
Merri
Quote: Peppercorn


To your health! They also stood at me ... and apparently they will continue to stand further

I think so too, although now I will try to put them in some types of bread, they should work out theirs!
Elena Bo
I put in a rye-wheat hoard except for kvass wort 1 tbsp. l. panifarina, 1 tsp. agama and 1 tsp. extra-r. The bread is great. Without these additives, the taste and quality are not at all the same.
Viki
Quote: Elena Bo

I put in a rye-wheat hoard except for kvass wort 1 tbsp. l. panifarina, 1 tsp. agama and 1 tsp. extra-r. The bread is great. Without these additives, the taste and quality are not at all the same.
In rye-wheat yeast - so yes. And the leaven is designed to replace all the improvers at once. Otherwise - - why am I feeding her?
Peppercorn
At the end of this story.

Bread after 3 days (in the same order):

Rye bread or what do improvers do?
vladpit1401
KsyushaThank you Ksenia for such a useful experiment with additives. I am not a supporter of them either.

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