Sour corn rye, didn't rise after refrigerating dough

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Jackiems on 16 Mar 2025 at 14:43
Photo of cut loaf, showing texture.

I tried making the sour corn rye from The Laurel's Kitchen Bread Book. I've made this bread before and it has come out well. This time after the second rise, I refrigerated the dough overnight. This morning I took it out, and left it on the counter for almost an hour, and then shaped the doughs, putting them in the oven with the light on. After nearly two hours, the rise wasn't adequate but I baked them anyway. The flavor is good, but I'm disappointed with the result. I appreciate any input. 

I sometimes have difficulty getting doughs to rise after refrigeration, and can't identify what I am doing wrong. I also can have difficulty getting Laurel's whole grain breads to rise well. Any thoughts on this book, if you have used it?

Thanks for your help.

  1. Give up the overnight thing. It's not necessary.
  2. There is rising overnight - how much is the question. Plan on a rise or more overnight.
  3. Expect a change - whatever and whenever it happens to be.
  4. I don't follow books. Too complicated.

Enjoy!

As Rob mentioned, the general consensus (from German blogs and Stanley Ginsberg's The Rye Baker) is that cold-proofing high% rye breads is not recommended. There is always the potential for starch degradation ("attack") the longer it is before the bread is baked.

WRT Laurel's Kitchen Bread Book, I had some issues with the recipes early on. I switched to Peter Reinhart's Whole Grain Breads method and have had much more success. In retrospect, my problems with LKBB probably was insufficient kneading and gluten development.