November 14, 2012 - 4:49am
Question on Eric's Favorite rye
I am having issues with the loaves bursting sometimes even beyond the slashes. I beleive this is due to overproofing. My second proofing seems to be happening way to fast and I keep getting caught off guard. Would sticking the loaves in the fridge to delay the second proof help this matter? I mean... they seem to be ready in under 20 minutes for that second proof! Any words of wisdom appreciated...
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Hi Abbygirl,
An overproofed loaf would be flat and have no oven spring. If I understand your description, this is not what you are getting. Instead, your loaves are getting too much oven spring which usually indicates underproofing. 20 minutes for a final proof seems very short. How are you testing to see if they are proofed enough?
-Brad
Pretty much the finger-poke. I popped them in the fridge almost right after shaping earlier this morning and I intend on baking them later this afternoon...
I had much greater success with ITJB old school rye...certainly a different hydration than this one....maybe I ought to stick with that recipe..lol..
The finger poke is not always reliable after refrigerating the dough, so do let it come to room temperature before you test. Of course it depends on the recipe, but my experience with levain-only breads (no commercial yeast) is that it takes several hours to fully proof after removing from the refrigerator. I'm not familiar with Eric's recipe, but rye doughs do tend to proof faster than all wheat doughs.
Good luck, and let us know how it goes.
-Brad
There is a small amount of yeast added to this recipe (like most ryes it seems). I am a "fairly" experienced baker but working with rye is somewhat new to me. I had better results this go around....but I guess after seeing the perfectly shaped and tasty loaf from ITJB with great height as well... I guess I am spoiled ...thank you for your insight. My camera battery is recharging otherwise I would post a photo. Thanks again!