Learn about rye bread (below)

There are two major types of rye bread, one is American bread with a large volume to form gluten tissue, and the other is German bread
that does not form gluten and uses acid seeds to make it.
American rye bread belongs to one of the fancy breads, and German bread
is mainly introduced here.
In Germany, although wheat consumption has surpassed rye, rye bread has advantages
over bread made from wheat due to its unique flavor, appearance and nutritional value.

Acid Acid plays an important role in rye bread raw materials, not only giving rye bread a unique sour taste, but also improving the viscosity of prolamin, coupled with the action of pentosan, thereby forming the bones of bread, so acid plays an important role
.
In Germany, it specializes in selling acids, which resemble fresh yeast
.
However, because we can't buy it, we need to make our own acid seeds, which are called "primary" pH 3.
9 and acidity 15 when they reach a fully ripe state, which is ideal.

Once the first seed is obtained, the sub-seed can be started, and there are many production methods that can be used to make the final acid seed
.

Baker's yeast For bread without added sugar, you need to use sugar-free baker's yeast or sugar-free special dry yeast
.
However, the fermentation time after rye dough is made is extremely short, so dry yeast
is not suitable.
Therefore, fresh yeast
is basically used in rye bread recipes.
There are different types of acids, and fresh yeast will show strong fermentation power
to some of them.
Therefore, it is necessary to
adjust baker's yeast according to the amount of acid.

Table salt Rock salt is generally used in Europe, but sea salt is generally used in Asia, and there is no problem
with using refined salt.
When the proportion of rye used in the formula is high, the amount of acid will inevitably increase, and the sour taste can highlight the salt taste more strongly, so it is necessary to
adjust the amount of salt.

The process and key points of rye bread making

Mixing is very different from wheat flour dough in terms of making logic, because there is no need to make gluten, so the raw materials can be mixed
well.
The reason for the failure of this project is more due to excessive
mixing than insufficient stirring.
Under normal circumstances, if the stirring time is short, it can be 3 minutes at low speed and about
6 minutes long.
There are exceptions, when the proportion of rye whole wheat flour is high, or when the tissue connection when forming bread is relatively weak, it is necessary to stir the viscosity at the mixing stage, so it takes about 10 minutes for a long time to stir.

Fermentation time The fermentation time is short, 5-15 minutes
.
For wheat flour dough, the significance of fermentation time is to increase the volume of bread and optimize the flavor, but for rye dough, it does not maintain the organization of carbon dioxide gas produced by fermentation, and the flavor mainly relies on acid, so there is no meaning
of long-term fermentation.

Splitting and forming In Germany, if the finished product of non-sliced bread is more than 500 grams, it is necessary to use 250 grams as the weight of the product, so when dividing the dough, it is more common to add an average burn reduction rate of 13% on this basis, and there is no such restriction
in China.
The molding process is mainly to correct the internal structure damaged by the division, and does not need to close and build an elastic structure
like baguette.
This is a characteristic of rye bread and must be deeply understood
theoretically and technically.

Intermediate fermentation (relaxation time) is not required in principle
.
If the rye ratio is low, it can be relaxed for 15 minutes, although this will cause the internal tissue to be rough and age quickly, but it will also increase the volume and light
taste.
In the Asian bread market, where the shelf life is relatively short, aging is not a problem, but it is important
to understand this part of the content before making bread.

Final fermentation In any case, the final fermentation takes 6 minutes, so adjust the mother amount accordingly
.
Rye bread has little time
to rise after the dough is stirred.
The flavor of bread mainly depends on acid, and sourdough is infiltrated to enhance the taste, and all that is needed is the final fermentation time
.
If the final fermentation time is too short, the flavor of the bread is not mellow and firm
enough.
When the final fermentation uses a fermentation basket (wood) or fermentation canvas, choose the same temperature as French bread with a temperature of 32 degrees Celsius and a relative humidity of 80%.

If it is fermented in a mold, a fermentation environment
with a temperature of 38 degrees Celsius and a relative humidity of 85% is chosen as toast bread.
Always keep in mind that rye bread has poor gas retention, so it is important
to determine the end point of final fermentation.
Especially for small breads, it is recommended to finish fermenting early for baking
.

Baking In principle, there are three baking methods
.
Either way, it takes into account that there is no gluten in the dough and does not stretch sharply in the oven, so these three are all methods
that comply with this principle.

The first is to bake at a high temperature of 260 degrees Celsius for 5 minutes, and then transfer to the oven at 220 degrees Celsius and bake for 55 minutes (in principle, 1150 grams of dough and bake for 60 minutes).

This method requires sufficient final fermentation and does not require steam
.
The second is to put it in the oven at 250 degrees Celsius, fill the steam for 10 seconds when entering the oven, open the ventilation valve to remove the steam in the furnace and then bake, and cool down to 210 degrees Celsius and bake for about
60 minutes.
The third is to bake for 60 minutes at a fixed temperature of 240 degrees Celsius, and the use of steam and valves refers to the second
one.

In all cases, the bread in the oven must be spaced sufficiently apart and in sufficient contact with the heat
.
Make full use of steam
when entering the furnace.
Rye bread does not have problems due to excessive use of steam like baguette, so it can be used
in large quantities with confidence.
But this steam, also for the surface of the dough can be sharply starch gelatinization, through this operation, rye bread without gluten can also be extended in the oven at the beginning of entering the oven
.
After 2-3 minutes in the oven, to ensure the burn reduction rate of bread, open the valve or oven door to remove steam
.
If you forget this operation, you will not be able to guarantee a sufficient burn reduction rate, and the inside of rye bread will become sticky
.

(Medium Roast)

China Food News (October 17, 2022, Version 05)