Oven spring for high percentage rye bread?
Hello,
How much of an oven spring can be expected for high percentage rye breads? Is it the case of not much gluten in dough, not much oven spring?
Just finished baking 2 loafs of Hamelman's 90% rye sourdough and there was very little in terms of oven spring. I did slightly modified the recipe - used dark rye flour (recipe called for medium) and KA bread flour (instead of high gluten) to build final dough - neither of the suggested flours were available locally unfortunately.
final proof was around 1 hour 20minutes, which is around 20min longer then suggested in the book - I just wanted to make sure I get oven hot enough for the bake. I did not try the poke test as I figured it won't work for this dough and also while I think there was some increase in volume during final proof, dough definitely did not doubled. Did I overproof? Or did I score bread too much? Or something else?
thank you!
increase in dough volume from shaped dough to finished baked including the oven spring on my high rye breads. I usually let half of that be the final proof and the other half oven spring. If conditions are right, and enough hydration, baked dough volume can triple from original mixed dough volume.
I tend to think in terms of thirds when watching high rye. After shaping the partially inflated dough, think of it as 2/3 of the finished loaf size... imagine it finished another third larger, bake when it is half way to that point while it is still rising. I don't wait for the oven to finish heating up completely anymore. I often put my loaf in the oven before it reaches temp around 150°C to 170°C and let it heat up with the oven to 200 or 220°C. Then when there, wait for the spring and reduce the temperature.
Your's look pretty good! (wish I could get mine to stick on the wall)
Mini
I take it the recipe is 90% rye, 10% wheat, in which case I don't think you did bad at all. Over proofing rye is indicated by the taste. When I make a 50% rye, I deliberately under proof (it tastes like Grape Nuts, very different from sour rye) and I get really good volume (and a boring, even crumb).