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Chiltern Bakery

27/29 Coness Street, Chiltern, 3683 - Phone/Fax 03 5726 1000

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Rye Formulae for Light and Dark Rye

Ingredients: Light Rye	1kg Dough	%
Bakers Flour	1 kg	100%
Rye Flour	200 grams	20%
Rye Sour	300 grams	30%
Gluten	50 grams	5%
Salt	20 grams	2%
Sugar	20 grams	2%
Margarine	20 grams	2%
Milk Powder	20 grams	2%
Improver	10 grams	1%
Yeast	10 grams	1%
Water	liters	54% - 58%
Ingredients: Dark Rye	1kg Dough	%
Bakers Flour	1 kg	100%
Rye Flour	500 grams	50%
Dark Malt	50 grams	5%
Gluten	50 grams	5%
Salt	20 grams	2%
Sugar	20 grams	2%
Margarine	20 grams	2%
Milk Powder	20 grams	2%
Improver	10 grams	1%
Yeast	10 grams	1%
Water	litres	54% - 58%

Dark Rye Bread

Light Rye Bread

NB. The above is a base formulae - both the white and rye flours can be altered in % to obtain a different loaf/outcome from this one described.

Method

* Dry mix on slow to evenly disperse ingredients.

* Add water slowly with mixer on slow speed.

*Mix on slow speed for 2 minutes.

* Mix on fast speed for 4 - 6 minutes. (Until the dough is sufficiently developed. The development of Rye Doughs can be better improved with a series of mini bench proofs. Mould the dough each 5-7 minutes, tightening the dough to help the formation of gluten for a more developed final product)

* Once final moulding proof has been reached, turn onto the bench and scale up @ 770 grams for Dark Rye and @ 600 grams for Light Rye. Rolls or tin breads can also be prepared with these doughs.

* Mould up round and bench or box proof for 15 - 20 minutes.

* Run the dough through the final moulding up by hand or crescent machine and tray up for final proof.

* Keep and eye on this stage as over proofing can lead to a poorly shaped and wild looking loaf. Lid up when the dough is half way up the tin.

* With steam added to the oven, place in the preset oven of 220 - 230 Celsius top and bottom for a period of 26 - 29 minutes.

The Sour Process for Rye Sour Breads

Rye Sour - Made Easy

Step 1. Place 500 grams of Rye Flour into a bucket that has a tight fitting lid.

Step 2. Place 600ml of cold water into the bucket with the flour and mix then together thoroughly. This can also be done a a mixer in a bowl with a paddle until smooth.

Step 3. Place the mixture into the cool room for 3-4 days and allow the natural yeast to feed on the ingredients in the Rye Flour and sour up.

Step 4. Use as required - replacing the used portion with new Rye Flour and water to re-feed the sour with new ingredient and allowing it to expand into the new Rye Flour you have added.

Step 5. You now have your very own Rye Sour. It will live for an indefinite period of time. Some Rye sours in Europe are many years old passing from generation to generation and are still alive today. It is that simple!

Faults that may occur

* Loaf sunken in at the sides/top or bottom = less proof. Watch these doughs as gluten development is generally at a minimum. The final proof is a very crucial stage to these type of doughs.

* Poor oven spring = underdeveloped dough. Mix it more to obtain a smooth textured dough. Remember, the smoother dough (with out over mixing ) the more air you can trap in the proofing periods.

* Dry cracking on the top of my loaf. It looks a funny uneven colour too = the dough is not proved enough. Allow it to ripen more before placing it into the oven.