"Rye" tips from Gasha

[mariana_aga]

Dedicated to lovers of rye bread!
In my family, rye-wheat and rye breads are very fond of, that is, those in which the content of rye flour is from 60 to 100 percent. Such breads are baked somewhat differently than wheat bread. And it is about the technology of baking such breads that I want to talk about.

Of course, this is all written mainly for beginners. More experienced comrades already have their own skills and secrets. I do not in any way consider myself a professor, which, for example, are mariana_aga
🔗

and crucide 🔗

But I am ready to share my own secrets.

Several years ago, having bought a bread maker and visiting this site, for a long time I remained in a state of shock from the abundance of information and my own helplessness. It seemed that I would never be able to figure it all out. The advice of experienced people often contradicted each other, and the goal - to bake delicious and beautiful bread, seemed unattainable. But, by nature, I am a man - stubborn to the point! And that is what worked in the first place.

Therefore: Rule One! Never give up! Do not give up, but keep looking for YOUR bread again and again!

I warn you right away: for someone, the path to their bread will be long and difficult. But, only by filling your own bumps, you can learn something!

Therefore - Rule Two: take a handwritten notebook with you to the kitchen, and each time write down your comments on each recipe.

Immediately it is necessary to firmly understand that
no recipe is an axiom!
Even in GOST recipes, for example, the exact amount of water is not indicated. Remember? In old cookbooks, there was often a phrase in dough recipes: flour - how much dough will take! After all, flour is different! Even flour of the same kind has a different moisture content. Therefore, in recipes it is difficult to indicate the exact amount of flour or water. But we will talk about this a little later and in more detail.

It was not for nothing that I gave at the beginning links to magazines of two luminaries of bakery. Read them! Let, at first, it will seem like books from the series "1000 and One Nights"! After all, the luminaries bake rye bread exclusively with sourdough, and this very leaven seems at first a terrible beast. And if you also have a hare in your soul, which every time hits in a panic, then we are on the way with you! Let's go side by side in small steps from simple to complex ...

In the themes of the breads that I baked, people ask the same questions, so I decided to put all the answers together. And, excuse me, but I will be guided only by my recipes, because it is always better to talk about what you know and can do.
It was a saying ... Let's move on to a fairy tale ...

We immediately determine the stages of the path, guided by the same principle - from simple to complex!
1. First, learn how to bake bread with dry yeast. Then - on the "wet". Then I baked bread on a piece of old dough (self-leavening) - Latvian spicy... And only then did it ripen for sourdough.

2. Gradually increase the content of rye flour in the dough. First, learn how to bake bread with 60% rye flour.

I had this was my first bread Darnitsky for her husband... Then I still did not know a lot (in particular, that there is no gluten in the rye dough, and, therefore, it does not need a long kneading, there is nothing to develop there!), Therefore, the technology of Darnitsky and subsequent breads with a high content of rye flour: Borodinsky, Black with cumin, Riga differs from later loaves: Without anything and With cottage cheese... There is not much rye flour in Darnitskiy, that's why the technology with long kneading came up. After all, at the same time, wheat flour worked, developing gluten. So, by a happy coincidence, my first experiment was successful!

3. Bake bread in the oven.

So it was with me ...And with you everything may be different ... if you are braver and more talented ...

So, we have chosen the recipe. We collected all the necessary ingredients and dishes on the table. Then everything was filled up, poured into the oven and we send the dough to knead. We remember that rye dough does not require a long kneading. We just need all the ingredients to mix well. (An important point! Due to poorly mixed dough, the bread may turn out to be "lumpy"!) For myself, I chose a batch on the Pizza program, equal to 15 minutes. Next, according to the program, there is a pause before the second batch. Well, at this moment I turn off the program with the Stop button. And I leave the dough to rise (stand) in the switched off oven with the lid closed until it increases (rises) by 2 - 2.5 times. This can happen after 40 minutes or 4 hours depending on the room temperature and the strength of the yeast. Why Pizza? Well, I just like this Program. On Dumplings, the dough chills more ...
What should be a rye bun?

It shouldn't be liquid. Rather matte. It is denser than wheat, but more moist. He sticks to his hands (and in general he gets to nothing !!!). The more rye flour, the more it sticks.

When kneading, the dough under the kolobok is slightly smeared with a small puddle circle.



The circle under the bun will be much smaller in the case of a higher content of rye flour.



Dough after proofing. It's time to turn on the Baking!



But there is not enough water in this kolobok. The roof can be cracked. I would add 10 ml.



My advice: when baking rye breads, do not add water (liquid) to the dough in full, as written in the recipe. For example, the recipe contains 420 ml of water. In this case, I immediately pour 400 ml into the bucket, and I have 20 ml in my glass at the ready, just in case. There is a bag of rye flour nearby. When the kneading takes place, I, by the state of the kolobok, figure out what exactly he wants ... it's not a pity to throw it away ...)

It happens that when kneading, the dough does not want to gather in a bun, but spreads over the bucket and sticks to the walls. We need help! We take a silicone spatula in our hands and push the dough towards the center. Try this option, maybe you will like it: add half of the vegetable oil included in the recipe towards the end of the batch, about five minutes before the end of the process. Then the bun will stop sticking to the bucket and will be shiny and round.

Sometimes after the formation of the bun it turns out to be angular. Then, immediately after kneading, before proofing, we wet our hands in warm water and smooth the crest for him. We try to do it affectionately and tenderly, you can whisper something good to him at the same time, because "an affectionate word is pleasant to the cat!"

[Panifarin]

Rye bread recipes often contain "special additives". And the question arises: why do you need them and can you do without them? Oh, yes, easy! You just need to figure out which additive is what it gives and try to find a suitable replacement.

Panifarin (gluten) or gluten is added to all rye breads from two to four teaspoons, depending on the amount of rye flour in the recipe, for better raising the dough and splendor of the bread, because rye flour does not contain this gluten.

Dry starter cultures:

Extra-R - with a malt flavor, gives bread a richer color and a malty sweet flavor. Added in a quantity of 1-1.5 tsp.

Agram - white sour dry sourdough, gives rye bread this very "sourness". Add one teaspoon and no vinegar is needed. Let's try some bread, and decide for ourselves - maybe we need a little sour. Next time we'll add another half a teaspoon (and in order not to forget - we'll write it down in a notebook!). But these two additives are simply called dry starter cultures, in fact, in fact, they are just flavoring additives and they cannot replace the real starter culture.

Malt, well, the taste of malt is well known to many ... Kvass, dark beer, bread: Borodinsky, Riga and Zavarny.In addition to the pronounced rye taste, it is he who gives rye bread a dark color.
Panifarin gives rise to bread. You can replace part of the psh. flour for semolina, but not more than 50 gr. This is for pomp. Agram gives sourness, instead of vinegar or lemon juice, or ascorbic acid (and ascorbic acid still gives an additional rise), even a grated sour apple can be added (acid plus rise), even jam. You can replace water with potato broth - also for lifting. You can use serum. You can use kefir or fermented baked milk (it is better to pre-dilute them with water). You can mix 50 grams of cottage cheese with water - and go! Extra-r gives additional color. If you take buckwheat honey or brown sugar instead of sugar, it will be the same. Malt can be replaced with dry and liquid kvass and kvass wort. Instead of liquid, you can take dark beer, which includes hops and malt. Just read the composition of what you are replacing. If there is sugar in the composition, then it must be reduced in the recipe.

[Andreevna]

Now a little more about proofing. If you want to achieve a beautiful and convex roof, you also need to be very careful here! Proofing time will take not an hour or two, but as much as necessary in each case! The benchmark is to increase the dough by 2-2.5 times. It is important not to miss the moment! For poorly risen bread will be unbaked inside, and overstayed dough will look like a sponge - with holes that are difficult to fix, and after Baking the bread will have a concave roof.

Advice from Andreevna:

After 1.5 hours (I did not look there) I went up under the roof and was all nostril, obviously stopped. I reined in him maleho (I turned on the pizza literally 2-3 turns of the spatula so that the dough was deflated) and again left it to rise, but then I looked at him. I went up a little over half of the bucket, and I turned on the baking. Everything worked out, the bread turned out!

Therefore, we will periodically look in and check - how is our dough there? This must be done very quickly so that a draft does not blow on the risen dough, otherwise it will settle. Rye dough is very moody!

Tip: If the room is cool, the bread will rise longer. To speed up the process, you can get a bucket of dough from the HP, cover it with a foil and send it to the oven with the light on for proofing. (The oven itself is turned off!).

The dough has risen. Can be placed on Baking. But for beauty, you can grease the roof just before baking. The bread is greased quickly and gently, without pressing, with the help of a silicone brush either with a beaten egg or yolk - for me these are the best options ... And also with warm milk, paste, egg + sour cream, egg + milk, egg + art. spoon of milk + st. l. Rust oil ...

Then the top crust will be shiny and dark ...

Set the baking time to 60-70 minutes using the timer button. The more rye flour, the longer it will take for baking. Well, and accordingly 600 grams of flour takes more time than 400.

Can rye breads be baked using automatic programs? You can, of course. But in this case, we get a "pig in a poke" at the exit. After all, nobody inspired the beauty of bread and did not put a soul into it ... What has grown has grown!

Warm rye bread must not be cut! It is necessary to let it cool completely on the wire rack, covering it with a linen towel, because until the very end of the temperature drop, the ripening process takes place inside the bread!

And finally ...
Taste is a delicate matter! Feel free to tweak the original recipe to your liking.
You have baked and tasted your bread ... Do you like it saltier? Write in a notepad that next time you need to add a half teaspoon of salt more. Do you like herb bread? Feel free to pour it without asking anyone! Change everything to your taste .. but little by little, don't overdo it! Good bread to you!

[Gasha]

Gasha! Stormy, prolonged applause! Indeed, it is never too late to learn! It seems that I have been baking for several years, and I have read everything! BUT it turns out "When kneading under the bun, the dough is slightly smeared with a small circle." And I was trying to achieve a persistent kolobok! As a result, the rye's roof, if not falling, was flat. Therefore, I have not baked rye in HP for a long time. I switched to the oven. Thank you! for the hint!

[Omela]

Omela, always happy to help! I also switched to the oven long ago. It is more interesting to bake in it ... But sometimes I bake in KhP, because it happens that there is not enough time, or there is such a terrible heat that the thought of turning on the oven shudders ...

Gasha, did I understand you correctly that you can take dark beer instead of malt? And then I did not dare to bake rye bread due to the lack of malt.

[https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=9999&topic=2756.msg52583]

Gasha, did I understand you correctly that you can take dark beer instead of malt? Otherwise, I did not dare to bake rye bread due to the lack of malt.

Yes, such a substitution is possible for those breads where there is little malt. Dark beer contains malt and hops, so you can safely replace water with beer, but read the composition carefully. If there is sugar or yeast there, then the amount in the recipe should be reduced.

But Riga and Borodinsky will not work without malt. It is the malt that gives flavor and color. Do you have bakeries? Here you can buy malt. Replace malt with liquid kvass concentrate, dry kvass, just kvass or dark beer. But the last two substitutions are not very suitable for baking Riga and Borodinsky, because the concentration of malt in them is too low for such recipes.

I must say right away that I did not replace malt for anything, because I always have it. But others replaced, you can read about this in this thread:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=9999&topic=2756.msg52583

and here:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=179.0

Are you from Voronezh? Here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=8745.0 you can ask your fellow countrymen where you can buy malt or something ...

[the crust lags behind the bread]

From an article on Bread from the 1960 Concise Encyclopedia of Household.

Cutting a cooled loaf of good bread, you can see the same small pores - this is finely porous bread. If the dough is not fermented enough, poorly mixed, or the flour was of poor quality, then the bread is obtained with large uneven pores, and sometimes the dough does not fit at all. With undercooked or peroxidized dough, rotten flour, or freshly baked bread, the crust lags behind the bread.

The correct ratio of flour and water in the dough (i.e. normal dough consistency) determines the quality of the bread. The baking process will go wrong with both thick and excessively weak dough: in the first case, the crumb of the bread will be dense, with cracks, and quickly stale; in the second, the crumb of bread is moist and sticky.

The readiness of the dough or dough is determined by the height of rise, elasticity of the dough, and fermentation time. The quality of the dough can be judged by its elasticity: if the dough is slightly pressed with a finger and released, then with insufficient fermentation and the dough is not ready, the hole from the finger quickly levels out; with normal readiness, the hole is leveled slowly, but with excessive fermentation of the dough, the hole remains.
Well fermenting dough has a convex shape, strong alcoholic smell and good porosity. A flat surface, sour and unpleasant odor indicate abnormal fermentation of the dough.

(I also came across this advice: In order to find out if the bread has risen enough, you can make a test: put a piece of prepared dough in cold water. The piece first feeds to the bottom, and if it floats up, then the dough is ready.)

Lightly moisten the surface of the baked bread with hot water, then cover the loaf with a clean, dry linen cloth. This makes the crust softer.

Gasha, tell me why hw crust. bread began to turn out to be clumsy, began to use additives (panif, extra-r) recipe:
trembling-2chl
extra-1stl
panif-4chl
salt-1.5 tsp
molasses-1.5 tablespoon
malt-3stl
flour r-250g
flour psh-300g
serum-410ml

[tat-63]

tat-63 , panifarin is gluten ... when you add it to the dough, additional liquid is required to swell it ... hence the clumsy ...

[Gasha]

Gasha
I really hope for your advice on rye sourdough dough.You have described in detail the technology of making rye bread in a bread maker, but probably the sourdough and the oven bring their own nuances! Borodinsky doesn’t work for me at all: I baked according to the GOST recipe with cooking, then according to the versions of Luda (mariana-aga) and Misha (crucide), strictly observing the entire recipe and technology, but with the same result: tasty, baked - and very dense, almost non-rising brick. I feel that every time I step on the same rake, and, most likely, this is too steep kneading of dough, and my wallpaper flour absorbs more liquid than in recipes.

The point is, I don't know what the consistency of a proper rye sourdough dough is. The density of my dough is such that it is almost impossible to scoop it up with a spoon. and my powerful stationary mixer doesn't stir it. The dough collects in a heavy lump on the shoulder blade and you have to stop the machine every few seconds to remove this lump. Of 15 minutes of slow kneading, a good part goes to stopping the car and fighting / rubbing the coma with a spoon! You cannot drive such dough under the blades of the bread machine either.

So what should it be - maybe like thick pancakes? Are there any guidelines?

Please, help!

[tinaff]

tinaff, don't panic !!! Calm, most importantly, calm! Let's figure it out now
Well, firstly, there is no hard and fast rule about what consistency rye dough should be. Here - who loves what kind of bread. Add more liquid - there will be a more spongy crumb, the dough rises better, because it becomes lighter, and accordingly the bread will be taller. But, if there is a lot of liquid in the dough, then it is difficult to bake it with a hearth loaf, the dough will spread on the baking sheet into a cake. Then it is better to use baking dishes. Try adding literally 20 ml of water to the original recipe. Every now and again. Gradually you will reach exactly that splendor of the bread, and that crumb that you like. The fact is that the true connoisseurs of rye bread - the Finns and the Germans - love dense, low breads. There it is even believed that the more cracks on the surface of the baked bread, the better it is. If the result is absolutely bread without cracks, with a smooth surface, then they get upset, they think that the bread did not work out. You see how everything is relative in this world ... So everything is fine with you, and everything is going right. And you will gradually reach the desired consistency yourself ... Remember? Over and over again add liquid a little bit ... Good luck!

[Gasha]

Dear, Gasha! Can you please tell me if I understood correctly that the "roof" of rye bread falls through because the dough has stopped?
I, like, tried to observe. When the dough rose and a "dome" appeared on top, I turned on the bake. And then I looked, and the top fell through ...

This is one of the reasons .. the second - the presence of a large amount of liquid ... the third - nailed by a draft, the dough was blown away ...

Gasha, I have two main questions. First, why do you pour Narzan and do you release gas from it beforehand?
And the second thing. I have 257 Panasonic, and he has a shovel for rye bread. which I will not fail to use. But is it necessary to use it in all the rye bread recipes that you share here on the forum and which I dream of trying?
My mom also has a Panasonic, but without this special paddle. Do you think she can make rye bread and what are the recipes? Thank you very much!

[Marlena]

Marlena, I pour Narzan to loosen the dough (if there is one, I don't buy it on purpose), but even without Narzan on ordinary water, everything will turn out great. I knead all the bread with one spatula - for wheat bread. I also tried rye, I did not notice much difference. So your mom will succeed !!!

Hello to all bakers !!!
I want to try to knead rye bread like Borodinsky in cotton, and bake in the oven. There were questions:
1 to do short or normal?
2 put in the oven for proofing with incl. light bulb. When the increase is 2.5 times - without taking it out immediately, turn it on for baking? But then the oven will gradually heat up.Or should you take out and heat the oven? And what temperature is needed?
3 60-70 minutes to bake?
thanks for answers

[nata41]

nata41, I have HP Panasonic, and there is no such thing in it - a short batch or a long batch. If your dough is well kneaded with a short one, then a long kneading is not needed. In the first posts on this topic, I explained this.
2. There are different ways of proving-baking. I do this: I put the dough to stand in the switched off closed microwave oven, next to the bowl of dough I put a mug of boiling water. If necessary, then after about an hour I change the cooled water to boiling water. But this is during the cold season. Now maybe one mug of boiling water is enough. Advantages of this method: Small confined space provides better lifting and no drafts. If you take out the dough after proofing in order to heat up the oven, and it is imperative to heat the oven, then the dough may fall off from the temperature drop. First, they set a high temperature of 220-250 degrees, usually in recipes they indicate which one. Rye bread requires an obligatory roasting, so it is important that the dough is placed in a hot oven, and not heated with it. The formed loaf must be moistened before this. Again, in different ways, depending on the oven, etc. After 15 minutes, the temperature is lowered to about 180 degrees and baked until tender.

3. Baking time depends on the capabilities of your oven and many more reasons. The temperature inside the finished bread is 95 degrees. The finished bread will make a dull sound when tapped on the bottom.

I answered you in general terms, because in a nutshell you cannot tell the whole theory of baking ... Bake, try, ask specific questions ... We will deal with each case ... Good luck!

I would not dare to risk it with a bucket. the temperature is higher in the oven. how the oil seals will react to this is unknown.

If the oven is electric and with good temperature control, then you can oven without problems up to 210-220C. The lowest-temperature Teflon keeps the temperature up to 230C, and the more resistant teflon up to 270C.
So, you can figure out for yourself what is possible and what is not.

[Cartoon-Mulya]

Cartoon-Mulya, that's right ... I'll add a little ..

Grated apple gives both sourness and splendor, works as a baking powder.

2 tbsp. l. semolina is also a good baking powder

Hello,
when baking rye bread (Panasonic 2501), the dough does not interfere well, there is flour at the bottom of the roll. What to do?

Take a silicone spatula and push the flour towards the mixer

Girls, hello everyone. Please help me, I dreamed of baking rye bread for a long time, bought the necessary components for a long time, everything seemed to work out fine - the bread is delicious, but very very low and the roof, how to say, does not exist, as such. I did not get a bun when kneading, but such a high swirling tail, like a tornado on the sea, baked in this form, of course, then, when rising, calmed down a little, lay down on the bottom and even rose a little. But it turned out a delicious brick with a height of 7 cm on one side and 10 cm on the other.What do I need to add to make it look like you write, a bun with a blot, I want that too, please

[Erine]

Erine, with a large amount of rye flour, the bread should not be too high ... What recipe did you bake?

I did not get a bun when kneading, but such a high swirling tail, like a tornado in the sea, baked in this form

Answer, post nr 2 (answer nr 1) of this thread:

Sometimes after the formation of the bun it turns out to be angular. Then, immediately after kneading, before proofing, we moisten our hands in warm water and smooth his crest. We try to do it kindly and tenderly

What do I need to add to make it look like you write, kolobok with a blot

Flour, just add it little by little when kneading ... a tablespoon, and help with a spatula, pushing the dough towards the mixer ...

And, please, re-read this topic again ... Write down all your actions in a notebook, baking any bread, try to analyze mistakes in order to correct them in the future. Don't panic Everything comes with experience ...

[Kino - Kneading rye dough.]

Hello,
when baking rye bread (Panasonic 2501), the dough does not interfere well, there is flour at the bottom of the roll. What to do?

Watch a movie on how to knead rye dough correctly,
how to deal with impurities of flour and how to do it correctly,
and how it looks in general.
Here Kino - Kneading rye dough.

Automatic kneading of rye dough to the chagrin of getting,
unlike kneading wheat dough, it does not work.
You always need help with mixing.
Look, everything is clear there
and everything will work out.

By the way, the kneading is done in Panasonic.
Show your result.
Glad to help.

[petuniya80]

petuniya80, it seems to me that this movie does not quite coincide with the advice of this topic ... Maybe it is better to leave it where it is shown?

[petuniya80]

petuniya80, it seems to me that this movie does not quite coincide with the advice of this topic ... Maybe it is better to leave it where it is shown?

Gasha, and what confused you?
It is better to see once than to tell many times.
A question about kneading rye dough, a movie about kneading rye dough, this topic is "Rye" tips (or how to bake a correct and tasty rye bread). What's wrong?
The projectionist did not bring a movie to this topic,
although it may be that a movie should be filmed and placed here.
The link was given to our forum, not to someone else's.
Perplexed!

[petuniya80]

petuniya80, everyone chooses for himself ... including the cooking technology ...

I'm not ready to answer questions about someone else's video and someone else's technology, but I will gladly read your advice or someone else, if you write them in a separate topic

Dedicated to lovers of rye bread!
I do not in any way consider myself a professor, which, for example, are mariana_aga
🔗 and crucide

But I am ready to share my own secrets.

In the themes of the breads that I baked, people ask the same questions, so I decided to put all the answers together. And, excuse me, but I will be guided only by my recipes, because it is always better to talk about what you know and can do.

I give links to my advice in the topics of the breads that I exhibited ... Vanya answers questions about his video in the topic of his bread ...

Do not mix everything in one heap ...

Gasha, I have a Panasonic 2500, I baked according to the recipe suggested in the book.
BREADED BREAD:
yeast 2 tsp
wheat flour 225 g
rye flour 325 g
salt 1.5 tsp
vegetable oil 2 tbsp
rye malt 4 tbsp l (40g)
boiling water for malt 80 ml
honey 2 tbsp
coriander 1 tsp
water 330 ml
_______________

I have malt in the form of a paste, they said to add 3 percent of rye flour, I counted everything and added 10 g (also diluted with boiling water), well, we can get a little more honey, 2.5 tbsp.
it turned out flour 550 g
only 410 ml of water, (maybe that's a lot?)

I baked on the machine on program 07. I helped the bun, for the first time I was scared to get into the process, but I say, my tail was so high that it rolled over the edge of the cup

I also read here that you can knead the dough on one program, and then put it on baking, and for that amount how long should it bake?

[Erine]

Erine, in my opinion there is a lot of liquid in the recipe. Try to follow. times take 30 ml less. I would put the baking for 1 hour and ten minutes ...

scary for the first time

I understand, I myself was scared ... But now it will already be - the second !!! So get in if you see that you need to help the flour intervene.

THANK YOU VERY MUCH, I will definitely try, I will help.

Gasha, tell me please ... I'm just getting my first bread maker ... I want to take a Panasonic SD-2500 ... I understand correctly that I can bake rye bread in it too ...?
Thank you..

[Legnachka]

Legnachka, yes, you understand everything correctly! Buy and we will learn!

Girls, I looked at the model of my Panasonic 2501 bread machine, there is an automatic dispenser for nuts and dried fruits and there is a spatula for rye bread. (otherwise I wrote 2500 earlier - what if it's some other model)

[Erine]

Erine, I also have a dispenser and a spatula - 255 model ... (I do not use either one or the other ...)

just like that, add nuts to the dough?

Yes, I pour it into a bucket in the middle of the batch ... but someone might be more comfortable with a dispenser

how interesting everything is !!! I can't wait for my stove to arrive ...

In the meantime, read the theory ... There is so much useful information on our site !!! You can find the answer to any question!

I'm doing this))
thank you for your answers))

Dear Gasha, Happy New Year to you. of course I'm new. I think the stove Sonya 257 got a miracle. and every time I try a new bread. and I am happy as a child when it turns out but still two questions are already there. 1. According to the recipe, the buckwheat crumb on beer came out a little stringy, it seemed not raw, but still not the same as it should be. Is it from an excess of liquid or the result of beer? I just haven't tried it with sourdough, malt is nowhere to be found in Saratov's stores, but it is present in beer. and 2. someone read that you can first set the dough mode and then select any program. but this is for all HP or a select few. I tried the main accelerated mode. but the batch has started again. in which I am wrong. I will be grateful for the answer

[alcazar]

alcazar, and you with Coming! This topic is devoted specifically to the baking of Rye Yeast Breads, so it is better to ask your first question in the Buckwheat Bread topic, choosing a suitable recipe for the table of contents. The second question is also better to ask in the relevant topics - where you read such advice ... I do not understand the meaning of choosing such a difficult path ... Dough mode, then any program ... Why all this?

[Gasha,]

Gasha, thanks for the topic! I read it and got a lot of useful information !!!

Glad to help, Vikus!

[Gasha !!!]

Gasha !!!, Hello! So I got to rye bread, read everything inside and out.
I'll make a reservation right away that I became a baker at the age of 15 (that is, I already have a lot of experience), but I have been baking bread only since 01.01.2012. DM brought a present under the tree
The main program does kneading, sludge, again kneading, again sludge and baking.
One question. for rye bread - only necessary one batch, long-term sludge and baking? And the second batch kills the dough in the bud?
Explain in more detail, please, since our topic is rye tips
By the way, in vain here people spoke about the film, he helped me a lot, because with such a dough consistency, I only baked cakes for cakes
On the contrary, I tried to make the kolobok not stick to my hands, although I haven’t tried to bake 100% rye yet ... so far I’m just reading and dreaming)))

[Irink @]

Irink @, rye dough needs one short kneading, proofing and baking.

Nobody said anything about the film, except that it illustrates well the topic where it is exhibited, and it would be more logical to discuss it there. Good luck!

[Gasha,]

Gasha, then here's another question. In consistency, rye dough should be like thick sour cream or still a bun?

[Irink @]

Irink @, the consistency of the dough depends on what you want to get in the end. If you like dense rye bread with uniform fine porosity, then when kneading there should be a bun with a smearing puddle under it. If the crumb is spongy with large pores, then the dough should be thin.

Gasha, thank you ... otherwise there are some misunderstandings with this test