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Simple and clear about rye dough

A source: 🔗 by Elena Zheleznyak

Rye dough is very different from wheat dough, anyone who tried to mix rye flour with water noticed that the resulting mixture is very plastic, but not at all elastic, as is the case with wheat flour dough. We recently talked about the difference between wheat and rye flour, in particular, whether there is gluten in rye flour and why it does not develop as well as wheat. The article can be viewed at this link , here I will briefly remind you that rye flour contains protein and in this protein there are gluteins and gliadin, which provide wheat dough with elasticity, elasticity and plasticity at the same time. But in rye dough, they cannot exhibit such properties and create viscous gluten threads, because their molecules, when mixed with water, are heavily enveloped in rye flour mucus, which interfere with the "development of gluten" in our usual sense. Of course, this feature of rye flour makes working with rye dough special.

Simple and clear about rye dough

I became interested in sourdough baking because I wanted homemade rye bread. I already wrote once that I tried to bring out different sourdoughs, in particular, I continued with kefir for a long time, according to completely eccentric schemes. In the same way, I tried to bake rye bread, not knowing and not understanding the peculiarities of rye flour and dough. I knew that normal wheat dough turns into a bun in a bread maker, and I expected the same from rye. More precisely, no, I read somewhere that it should not be a kolobok, but, not having a drop of knowledge, I still hoped for the “kolobok rule”. The recipe, as I remember now, was wonderful and amazing and began with "take a cup of leaven." The fact that there is a concept of moisture and that there are different leavens did not even occur to me. I loaded all the ingredients into the bucket of the bread maker, chose a program from the menu and pressed start. The dough was smeared on the bucket, there was no kolobok at all.

Simple and clear about rye dough

I added rye flour on a spoon, until the dough really wrapped around the spatula and almost turned into a bun.

Simple and clear about rye dough

About how much flour was spent on a measly 200-250 ml. water, I'm even afraid to think. Especially for illustrations, I repeated the "feat". The dough after adding flour and trying to get a "bun" during kneading was so thick that it stopped sticking to the hands.

Simple and clear about rye dough

Karelian "gates" are molded from this dough and stuffed with mashed potatoes, and you can also mold a rose

I remember, "kneading", I took out the dough, and, without exchanging for fermentation before molding, rolled it up with a roll, cut it with an oblique grate and put it to part in the microwave, accompanied by a glass of boiling water. The bread stood for a day and a half, and then I resigned myself to the fact that it would not grow and baked it. When it was baked, it became clear that it was impossible to eat it - it was too hard. Cut into small cubes to dry in the oven and then add to the soup. Surprisingly, these croutons did not get soaked even in the soup!

In fact, rye dough should not become a bun, and it does not need a long-term kneading at all, the duration of the kneading does not affect its properties in any way and does not improve them in any way. Moreover, rye flour has about the same moisture capacity as wheat flour, it just looks and behaves differently. Here, for example, wheat dough from 50 grams. water and 100 gr. rye flour, but wheat flour from the same amount of ingredients. Wheat was kneaded and it rolled into a ball and does not stick to hands, rye mesi, not mesi, remains the same pasty as it was.

Simple and clear about rye dough Simple and clear about rye dough

The properties of rye dough are influenced by acidity, in other words, sourdough... Rye dough reveals its full potential during fermentation, when the amount of lactic acid bacteria and, as a result, yeast increases in it. The high acidity of the dough contributes to the good swelling of mucus and proteins of rye flour, at the same time, during the fermentation process, which begins from the moment the dough is mixed and ends already during baking, the acidity increases all the time. As a result, rye dough should reach a certain acidity (10-12 degrees), when the number of lactic acid bacteria is 60-80 times higher than the number of yeast fungi. Of course, it is not possible to count the number of lactic acid "souls of the population" by the amount of yeast at home, and even without special equipment, so I suggest just looking at the baking result - the finished bread will show itself whether the lactic acid test was enough.

Proteins of rye flour absorb water and swell much faster than wheat flour; when kneading, we only need to dilute the sourdough well with water before kneading the dough, and mix thoroughly so that all the flour is moistened. Further, all the processes that should occur in the test will occur practically without our participation, we only have to provide conditions - peace and warmth.

Simple and clear about rye dough

Over time, lactic acid fermentation will develop in the dough, proteins and mucus will swell and it will acquire its special structure and ability to loosen. If you knead rye dough with yeast, it will not be loose and aromatic enough, because, as I wrote above, in order for a kind of rye dough to form, a high acidity of the dough is required. By the way, I recently learned that, in addition to the yeast of the type Saccharomyces cerevisiae, which, in fact, is cultivated on an industrial scale and used in baking, the type of yeast Saccharomyces minor, resistant to an acidic environment, prevails in rye sourdough. The thicker the leaven, the higher its acidity and there are more of these yeasts, because other species are not able to maintain activity in conditions of high acidity. I know there are bakers who don’t use industrial yeast in principle and are upset when they find out that their sourdough bread turns out to be not “yeast-free”. Yeast, but, in general, with other yeast, its own, although, in fairness, the presence of Saccharomyces cerevisiae was also not ruled out.

For those who are just starting to work with rye dough, it may be a discovery that it ferments much faster than wheat dough. The enzymatic activity of rye dough is by definition higher than wheat dough due to the composition of the grain. Rye grains are rich in starch (like wheat, in general), they will also contain certain active amylase enzymes (α-amylase and β-amylase), which break down starch into sugars: glucose, dextrins and maltose. These enzymes are found in many living organisms, for example, α-amylase is the main digestive enzyme in animals; in humans, this enzyme is produced by the salivary glands and pancreas. β-amylase is found only in plants; it breaks down starch into maltose, a sugar that causes fermentation. Thanks to her, the fruits, when ripe, become sweet and, if the right conditions are created, they can ferment and turn into wine or, at worst, into a "mash". It is worth noting that this enzyme is most active before plant germination, when a lot of hidden and very active processes take place. This is especially true in malt preparation, because malt is essentially a germinated and dried grain.

Both of these enzymes are of great importance in rye flour, but their activity, in addition to the obvious benefits, can lead to a number of defects in rye bread. For example, they can produce a large amount of dextrins in the dough, making the crumb sticky, crumbling and sweet in taste.To avoid this, you need to "regulate", that is, to reduce the activity of enzymes, and this can be done only by increasing the acidity of the dough with the help of sourdough. High acidity will "pacify" α-amylase a little, it will cease to decompose starch too actively. High acidity may not help if sprouted flour is used where amylase activity is too high to be inhibited by the acidity of the starter.

At the same time, there is a downside to the high acidity of the dough: proteins can swell excessively and almost completely turn into a liquid state, due to which the dough can liquefy greatly during fermentation and lose its shape. But even in this case, we have something to do - add salt! Salt inhibits protein swelling and has a good effect on the physical properties of the dough

During the formation of rye dough, it is not crumpled or folded, as is done with wheat... It is better to mold it on a work surface well oiled with vegetable oil, with wet hands and a scraper, giving the bread the desired shape.

Simple and clear about rye dough

To make the finished bread smooth and beautiful, you need to try to carefully iron it with your hands. Any unevenness and groove in the bread piece during baking will turn into cracks and breaks in the crust. This applies to both pan and hearth bread. Before proofing, it is customary to level the surface of pan bread both along the edges adjacent to the form and on top.

Simple and clear about rye dough

I recently baked rye bread, got lazy with leveling and ended up with cracks on the surface of the loaf. In general, it does not affect the taste, but it upsets perfectionists.

Simple and clear about rye dough

Another technique used by pecri to achieve a ruddy, smooth and shiny crust of bread is to smear the bread with "jelly" shortly, 10-15 minutes before the end of baking. 200 gr. water is taken 1 tsp. starch, dissolves in water and is brewed.

Simple and clear about rye dough Simple and clear about rye dough

It turns out a natural jelly on water, which can be used to grease both rye bread and wheat, and then the bread will sparkle! I recently soaked the top of the "Black Hamster", it turned out brilliantly, moreover, in the literal sense.

Simple and clear about rye dough

I would also like a few words about how and where to melt rye dough... Again, I want to compare with wheat, because with it there are a lot of attractive proofing options: in the form, and on a towel, and in a basket, and on a silicone mat, moreover, even bread made from very wet dough with good gluten development and tight molding will withstand proofing and baked goods without support and will not blur. With rye bread, everything is different: the hearth should always be made of sufficiently thick and heavy dough so as not to blur during proofing and baking. Even if you put it in a proofing basket to keep it in shape, it will surely float during baking, like this one.

Simple and clear about rye dough

Therefore, you need to understand that for tin bread, you can make the dough more moist and pliable, but it still should not pour, otherwise the bread will not bake and remain sticky inside. For hearth bread, the optimum moisture content is 50-55%, when there is twice as much flour as water. Bread made from thicker dough will turn out to be finer and coarser than its shaped version made from wetter dough.

Bakery products... Rye bread is baked without moisture, at rather high temperatures at the beginning of baking: 250-320 degrees and 200-190 in the baking process. 250-260 is the optimum temperature to start baking tin bread. It is also sprayed with water before planting in the oven so that a smooth crust forms in the process. The hearth is not sprayed to avoid spreading the workpiece. With bread that is baked without a shape, the opposite is true - it needs to ensure the drying of the top layer of the dough as soon as possible, that is, to make a crust so that it retains its shape and volume. For this, the "roasting" method is used, when at the beginning of baking the oven is heated to 300-20 degrees and after 5 minutes it is reduced to 200-190. This is enough for the dough to form the thinnest crust-film, which fixes the volume of the dough and prevents spreading.By the way, if it is customary to make cuts on wheat bread before baking in order to protect the bread from arbitrary breaks and allow steam to come out of the workpiece, then rye bread is pricked with wooden skewers or grooves are made.
Elena Pavlovna
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For the dull (alternatively gifted)
Does all of the above mean that for delicious rye bread you need to master baking for sourdough, and simple yeast does not roll?
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You can bake with rye flour both with yeast and sourdough, there are no contraindications!
But it is also worth knowing about the behavior of rye dough - it will come in handy These rules can also be useful for a x / stove

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