April 27, 2020 - 4:48am
Extremely slow rise when adding caraway seeds
Has anyone seen this?
When I add caraway seeds to my dough (10-20g seeds for 500g flour), it rises very very slowly. What normally takes 4 or 5 hours to bulk rise, now takes 10 hours or more! Bread tastes great though.
This happens every time I use caraway seeds. It happens both with sourdough and commercial yeast. It doesn't matter if I pre-soak the seeds or not.
Is this normal? What is going on?
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What recipe calls for 20g of caraway seeds for 500g of dough? It seems high to me. You give a range of 10g-20g, this is a 100% variance. Did you weigh the seeds with a scale? Or did you pour in seeds and estimate the weight with your eye?
Generally, add ins such as seeds, wheat berries, olives, fruit, etc., disrupt the dough structure. Structure is what bread is "built" from. Rise is increased with good dough structure. Add ins detract from structure.
Summary, it could be that you have added too much seed. Try with 5g and increase from there after you experience success.
Thanks,
I haven't followed any recipe per se, I just decided to add seeds one day because I like the taste. I weighed them, yes. The bread rises normally and it has good oven spring., it just takes longer to rise. The taste is phenomenal, perhaps because of the longer bulk fermentation.
I will try adding less seeds and report back.
Btw, the seeds are from the supermarket spice section. Maybe there's some preservative that slow down yeast?
Thanks!
Generally adding more dry stuff requires additional moisture or the dough is too dry to grow.
Also, some things kill yeast.
I read somewhere that adding half teaspoon of vinegar boosts rise without detriment. Perhaps try this or try an extra g or two of yeast.
No worries from supermarket caraway seeds.
Try reducing the caraway seed weight and see what happens. I don't see a concern with the seed weight affecting hydration.
What is your hydration for this bread, btw?
77%, and the seeds were pre-soaked the night before.
I will try reducing the amount of seeds.
Amount of caraway seeds seems too much.
When I bake a SD rye I use 9g caraway for about 800g flour
Rise to double seems as generally expected - about 2 or 3 hours, depending on temperature.