I run a very small artisan Danish style cake and bread business.
We mainly make 'life loafs' and small treats.
I've started making Danish rugbrod...it's absolutely delicious and customers LOVE it but the crust is so hard! I make too many to be able to put them all in plastic bags, so maybe there's a different way (or recipe!)
I use a Rational steam oven.
Here's my recipe:
Day 1:
3 tbls rye sourdough
750ml water
8g salt
500g stone ground rye flour
250 white flour
I let it double in size then...
Day 2:
500g cracked rye
250 ml water
Then I put it in tin to rise again (3 hours ish)
Then I bake it at 150C for 1.5 hours at a 75% steam.
Perhaps that's too much steam that's making the crust so hard? Or not enough?
Would appreciate your thoughts.
I also do a seeded version which has not worked yet - the top crust always separates from the main bit of bread so I haven't been able to sell it yet no matter how tasty. This one is also super hard crust.
Thanks!!!
Lyndsey
I the crust thick or thin? Chewy or just plain hard? Crispy at all?
A picture of the dough in the pan may be helpful as well as a picture of the crust and crumb.
With that amount of white flour, the dough should require shaping and I believe the "flying crust" or "flying roof" situation on the seeded loaf is a proofing issue. Type these phrses in the search box and you will find a lot of useful information.
We also have some very helpful rye experts here-I just dabble. Perhaps one of them will show up soon.