Irina2010
Good afternoon, members of the forum!
Please tell me what to change in the recipe?
-Rye flour 300g (100g bakery and 200g whole grain)
-35o ml of water
- 4 tablespoons of everlasting leaven
- 1 tbsp rye malt
-1 tbsp maltose molasses
-4 members of the panifresh
-1 tbsp of oil grows
-1 tbsp of extra leaven
- 1 tsp salt
I bake it for the second time, the first bread was still with the addition of gluten, it came out even, smooth, but low and very fine-pored, I wanted more lush, therefore this time I put a "dough" with sourdough, removed the gluten, the proofing was 2 hours, it rose , but the "roof" is cracked, what needs to be changed: proofing time, amount of panifresh or less water?
100% sourdough rye bread, what's wrong?
Incision
100% sourdough rye bread, what's wrong?

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