Any Home Bakers Here?

[BigBlueHen53]

Eew. I don't like it. This was my first attempt at rye bread. It's dense, heavy and gummy and the flavor is intense to the point of bitterness. It's about half organic rye and half KA bread flour. Not pleased. DH likes it, though. He likes complex flavors.

 

[ronott1]

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View attachment 3566161

Eew. I don't like it. This was my first attempt at rye bread. It's dense, heavy and gummy and the flavor is intense to the point of bitterness. It's about half organic rye and half KA bread flour. Not pleased. DH likes it, though. He likes complex flavors.

I would change the wheat flour to rye flour ratio and or add gluten powder to the dough.

50% non wheat flour is the maximum for getting enough gluten to get a good rise.

It looks like you used light rye. Maybe try using 75% white bread flour and 25% dark rye.

Watch the proofing too. Under proofed will cause odd flavors as well as crumb issues.

Good job on the bread! The first time through with a new recipe helps one figure out adjustments for next time.

 

[BigBlueHen53]

I would change the wheat flour to rye flour ratio and or add gluten powder to the dough.

50% wheat flour is the maximum for getting enough gluten to get a good rise.

It looks like you used light rye. Maybe try using 75% white bread flour and 25% dark rye.

Watch the proofing too. Under proofed will cause odd flavors as well as crumb issues.

Good job on the bread! The first time through with a new recipe helps one figure out adjustments for next time.

Thanks. Yeah, it was really slow to rise. I think AP flour rises better/faster than bread flour, which has a lot of gluten.

50% wheat flour is the maximum for getting enough gluten to get a good rise.

Are you sure you meant maximum here?

 

[jnicholes]

Anyone heard from @Aria lately? I sent a PM, but I don’t think she saw it.

This is just speculation, but I think she is having issues getting on still.

 

[MotherofOrpies]

to not get dense rye bread, I use only 10-20 % of rye in the bread, the rest I use spelt flour

Here is the rye spelt bread I baked yesterday, I only use freshly milled whole grain flour cos I got a (small) mill, what I found out is proofing the dough in the refrigerator makes for a better bread ( in my opinion) it takes longer, but also hold the shape better, before baking, take it out of the fridge at least 30 minutes( depends on how heavy the bread is) for small breads 30 minutes is sufficient, larger breads may need 1 hr.
weekend temp. are going up to the 90

 

[Ladies-Eight]

Bakers good morning one and all!

The baked goods look great.

Temperature is in the 70s.

Happy baking for everyone!

Have a great day!

 

[Aria]

Anyone heard from @Aria lately? I sent a PM, but I don’t think she saw it.

This is just speculation, but I think she is having issues getting on still.

Jared, THANK YOU. I got your message and it said not to reply to the message.
Have your phone number. I also got a message from Ron and had his email
and I tried to install it in my email list....came back invalid. EEK. All will be fine
I think, Thanks Jared. You are a very caring person and do appreciate it. Fond
regards, Aria

 

[Aria]

@Aria -- Contact the provider to see if they are able to restore your contact list.

Things are a mess with this computer....and I am NOT a computer Guru. Will do
my best. TRIED TO INSTALL RON'S MAIL ...could not said: invalid. Thank you

 

[Ladies-Eight]

Things are a mess with this computer....and I am NOT a computer Guru. Will do
my best. TRIED TO INSTALL RON'S MAIL ...could not said: invalid. Thank you

@Aria

Call the company who set up your computer to help you.

 

[jnicholes]

Perhaps try sending me an email? If it happens again with my email, it may be a problem. If not, it may be that you input Ron’s email incorrectly.