January 29, 2019 - 11:42am
My first sourdough rye bread: undercooked
Sticky inside. I cooked it 30 min @ 180 then 10 more min @ 180 then 10 min @ 200 but still not enough. I'll try 45min @ 200 next time.
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My first sourdough rye bread: undercooked
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Until you are experienced with a particular style and shape of bread, a thermometer with a thin probe can be a useful accessory to take the internal temperature of a loaf to assess doneness - aim for 203 F
Lance
A thermometer is a good idea.
You did not mention whether this is a 100% rye or a blend with wheat flour, but you should be aware that rye ferments much faster than wheat. From your crumb photo the bottom appears denser than the top of the loaf, while the top may be slightly collapsed. From this, I might guess that the dough was over fermented, especially if you are judging the “doneness” by a gummy crumb.
Another thing you did not mention is how long the loaf cooled before you cut into it. High percentage rye breads often need to sit for 24 hours or more to fully set. Insufficient cooling could also lead to a wet, sticky crumb.
I may not be the best person to offer advice since I have yet to master rye breads (Mini - are you following this thread?) and still occasionally encounter similar problems to what you describe. But I have found that reducing fermentation helps me a lot.
-Brad
Yes 100% rye
I cut it as soon as it got cold. Didn't know I had to wait 24h.
A. You seem to have loads of water there. I bake much denser ryes at 55-60 min at 200 °F.
B. Stickiness in rye is not always a result of insufficient baking time. Weak starter and/or too short fermentation will also produce sticky crumb.
And doesn't produce a sticky crumb. I gave Nicole some of my starter and it does make a nice rye loaf.
This is down to high hydration, possibly over fermentation, and cutting into it far too soon. The loaf has a sunken top, the crumb seems like the dough was very high hydration and I'm told it wasn't very long out of the oven before being sliced.
The dough was spread flat in the pan, therefore no middle rise, shaping with a wet spatula, mounding the dough down the middle can change that shape if desired. Looks properly baked to me. I think the loaf was cut too soon.
Looks just fine to me and would love to have some with my coffee right now!
It is so because I made so little that it only filled half of the baking tin. It expanded to the top of the baking tin, i.e. it doubled in volume but there was not enough dough to go higher. Yes, I cut it as soon as it got cold. Mistake.
I know that "Let it sit for 24 hours" and "Let it redistribute water" are local mantras, but when I was a kid we'd always try to catch rye breads just as they were delivered from the bakery, and cutting into a freshly baked, sometimes still warm loaf was never an issue.
I remember in the old days cutting a rye bread loaf and it was never sticky