July 22, 2011 - 2:38pm
russian rye bread with coriander
Hi All,
I am making Russian rye bread that has aproximately 50 % whole rye starter 83% hydrated. My problem is that it is to sour and the top split before I even baked. I think that the yeast % is to high and it has fermented to long. I am using high gluten flour and all but 7 % of the rye flour is prefermented. Also does anyone know what S500 does in a a bread dough? It is a preservative and would it change the overall texture? Any feedback would be appreciated.
Gena
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S500 is a dough improver made by Puratos. Here's link to the site with a full description.
http://www.puratos.us/products_solutions/bakery/bread_improvers/default.aspx
What a great link you gave for the improver. A lot of that stuff is available in 50 pound bags but it would be fun to experiment with the Po Boy dough using an improver.
Eric
If your loaves are spliting before they're baked it sounds like your hydration level in the final dough mixture is too low. What is the hydration level of the final dough? Also, if you're using whole rye flour and/or pumpernickel flour in a long preferment/levain that process usually increases the sourness. Incidentally, 50% whole rye starter sounds like a lot of starter. This may account for the sourness. In the formulas that I have experience with the starter/levain mixture usually makes up somewhere between 20-30% of the final dough mixture.
Howard
I think you are right I will reduce the starter percentage. The hydration is ok, I think I over fermented as well dough tolerance was not good. I will try it again. I just found out that the original baker use big loaf flour as well as S500 which is a dough improver, helps dough tolerance as well acts as a preservative. Thank you for the imput.
Gena