alex07
why when baking rye bread does not always rise and the crust turns out to be uneven HELP
Admin
Quote: alex07

why when baking rye bread does not always rise and the crust turns out to be uneven HELP

First, share the recipe and tell me how you kneaded and baked it, then we will HELP. More details, please!
alex07
m
Morphy richards machine add the following ingredients-water-1 cup + milk powder 2 tablespoons + canola oil 2 tablespoons + sugar 2s half a tablespoon + salt and a half teaspoon + gray flour 3 s
takana + yeast one and a half tablespoons of bruggemen (Belgian)
we bake on the first program for 3 hours This is the norm for a loaf weighing 680 grams The bread turns out to be very tasty, high enough, but the correct crust is not always obtained, or rather always ugly I want not only delicious but also beautiful bread The height of the bread is 7 cm in your opinion, is it normal or not
Uncle Sam
If the only problem is an uneven top crust, then before baking (check the exact time in your book), brush the top of the loaf with oil or water with a (silicone) brush.
You can sprinkle something with a thread (there is a separate topic on the site about sprinkles).
Rafira
During the year, I bake rye bread with sourdough every day (flour Shtibel No. 2 + Shtibel No. 7, 1/1). I have completely mastered the technology, it turns out to be consistently tasty, the whole family is very happy. The only problem: I can’t master the baking of a pound loaf, and my stable 600 grams is no longer enough.
I tried to experiment, but the mechanical doubling of the ingredients does not give a positive result: the bread only gets heavier, but does not rise, and the taste leaves much to be desired ... Maybe the connoisseurs will advise something?
Thank you.
Caprice
Rafira, and what HP do you have? You have not specified in your profile. Not every HP is designed for baking a kilogram loaf ...
Rafira
Morphy Richards-48290. Thank you.
Caprice
I have the same. I think it is intended for baking loaves of no more than 900 grams. If more - I just rested against the lid ... Also, as an option: knead a large portion of dough in the HP, and stand and bake in the oven. I did it in the case of Darnitskiy bread from Fugasca.
Rafira
Thank you for quick answer. The fact is that my version of bread is only up to 600 grams, just because it is rye, heavy. 900 grams is exactly my goal. Questions arise:
- is it possible to use, in the oven, a form from X \ B;
- what temperature to use;
- how necessary is the stone?
I use leaven and some yeast.
Caprice
You should not stick the form from HP into the oven. Ditch. Immediately after the second kneading, I transfer the dough into a large loaf mold intended for the oven, and already in it I stand and bake the bread. I do not use a stone, and I do not have one.

I almost forgot: the standing time in the oven is slightly longer than the standing time in HP. Personally, I warm up the oven a little while standing.
Rafira
Sorry for the tediousness ... And yet I don't understand why I can't get 900gr. in the stove. My bread, wonderful in taste and consistency, takes up only half of the mold. If it does not rise to X \ B, then what is the guarantee that with an increase in the norm of ingredients by 1/3, the desired weight and volume will be obtained.
Thank you.
Caprice
Well, what guarantees can there be? Try it, experiment. Maybe due to a longer proofing of the loaf in the oven, the bread will change its qualities
p-10-rar
Hello dear ladies and gentlemen!
My experiences with baking bread gave a lot of pleasant impressions and made the whole family happy.Great gray bread turned out (Shtibel 7 1/3 + Shtibel 2 2/3). Later, we managed to obtain an "eternal leaven" and, on its basis, prepare 100% rye bread. However, despite its excellent taste, I would like to know the correct technology for its preparation in a bread machine and not in an oven. I conducted this experience by eye. Water, salt and molasses were added to 350 ml of the awakened starter culture. I covered it all with rye flour (600 gr.) With an admixture of caraway seeds and after mixing for a while added 2 tbsp. tablespoons of ghee. After kneading it into the dough and shaping it into a round loaf, set it to stand warm. After two hours, the product rose one and a half times. Sprinkled with flour, I loaded the loaf into the oven preheated at 250 degrees. I put a container of water in it. After half an hour (it should have been earlier) lowered the temperature to 180 degrees. and half an hour later he took out the finished bread. Its only drawback was the slightly burnt upper crust.
Please correct my actions, if something was wrong, this is the first.
Second, how to create all this with a bread machine?
Vanya28
Quote: p-10-rar

Hello dear ladies and gentlemen!
My experiences with baking bread gave a lot of pleasant impressions and made the whole family happy. Great gray bread turned out (Shtibel 7 1/3 + Shtibel 2 2/3). Later, we managed to obtain an "eternal leaven" and, on its basis, prepare 100% rye bread. However, despite its excellent taste, I would like to know the correct technology for its preparation in a bread machine and not in an oven. I conducted this experience by eye. Water, salt and molasses were added to 350 ml of the awakened starter culture. I covered it all with rye flour (600 gr.) With an admixture of caraway seeds and after mixing for a while added 2 tbsp. tablespoons of ghee. After kneading it into the dough and shaping it into a round loaf, set it to stand warm. After two hours, the product rose one and a half times. Sprinkled with flour, I loaded the loaf into the oven preheated at 250 degrees. I put a container of water in it. After half an hour (it should have been earlier) lowered the temperature to 180 degrees. and half an hour later he took out the finished bread. Its only drawback was the slightly burnt upper crust.
Please correct my actions, if something was wrong, this is the first.
Second, how do you create all this with a bread machine?

Everything is not difficult with a bread maker, come to the topic here, we will decide.
Custard rye bread is real (almost forgotten taste). Baking methods and additives.
Your crust burned out due to inaccuracy in time, at a temperature of 250C = 10-15 minutes, and then 180C until cooked, this is 50-70 minutes. Depends on the size of the loaf.
Vanya28
Quote: Rafira

During the year, I bake rye bread with sourdough every day (flour Shtibel No. 2 + Shtibel No. 7, 1/1). I have completely mastered the technology, it turns out to be consistently tasty, the whole family is very happy. The only problem: I can’t master the baking of a pound loaf, and my stable 600 grams is no longer enough.
I tried to experiment, but the mechanical doubling of the ingredients does not give a positive result: the bread only gets heavier, but does not rise, and the taste leaves much to be desired ... Maybe the connoisseurs will advise something?
Thank you.

With Panasonic, a simple proportional increase did not cause problems.
Look at here
Custard rye bread is real (almost forgotten taste). Baking methods and additives.
If you have any questions, ask them there.

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