November 10, 2024 - 10:04pm
Chewy crust
Still trying to get a chewy crust on a light sandwich rye. Wrapping the bread overnight in saran softened, but not chewy. What happens if I drop loaf in boiling water like a giant pretzel? If I do that do I do it after shaping, before rising, or do I shape, let rise g then put in bath?
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Perhaps you could use a small portion of the dough to make a bun and test that with the bath. Bagels are allowed to rise, but not double (my recipe says 20%), so I'd go with a partial rise (40%?) after shaping, then the water. The easiest way to transfer dough into a bath is on parchment paper. The paper is removed from the water soon after.
Bagels also have a much denser crumb than many breads, so it may be worth a try to let it proof exactly like normal before boiling.
Initial experiments with a small portion of dough would be a good place to start, but also be careful generalizing those results to the full loaf, since the time it takes for the heat to penetrate to the center will be significantly different.
I always thought the rapid boil before baking is what made a good NY bagel crispy on the outside -- and so it would not be a tactic to promote a soft & chewy crust. Am I wrong?
Rob
To achieve a chewy crust on rye bread, you can try pouring boiling water over the loaf. This method is similar to how pretzels are made and can really help create the desired crust
You could try using a starch glaze on the baked loaf. This technique is often used on Baltic, Jewish, and Russian rye breads. It does soften the crust some but I find that it also lends a chewiness to the crust. An added bonus is a beautiful sheen imparted to the loaf.
Ginsberg describes this technique in The Rye Baker and uses it on several breads:
Prepare a slurry of 1 t. cornstarch (I often use potato starch) in 2 T. water. Add this slurry to 200 mL of boiling water and boil for several minutes, stirring constantly, until it thickens. Allow the mixture to cool to room temperature. Brush the loaf with this glaze immediately on removing from the oven.