jimtrue.com : school : CUL115 : Week 7 - All about Rye

Posted by Jim True on March 22, 2010 3:18 PM. Last Updated March 22, 2010 3:18 PM

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Week 7 - All about Rye

Rye

• Rye flour has Gliadin (the ability of the dough to stretch without tearing)
• Rye flour has very little glutenin (the resistance to stretching) = Dough's structure is reduced, which in turn will make the dough denser
• Rye flour is higher in bran and fiber than wheat, making these breads have a higher water absorption (holds more water)
• The higher level of bran and minerals in Rye bread, the denser the loaf, because the sharp pieces of bran cuts the gluten network
• Rye has more soluble sugars than wheat, so they ferment more quickly than wheat doughs, and can overferment and collapse
• It grows in poor soils, does well in cool environments and yields a good crop in areas of high humidity
• the 8% of pentosans (a polysaccharide that contains a group of complex carbohydrates, that decompose into a monosaccharide by hydrolysis), contribute to the high water absorption
• Gently mix the dough, so the pentosans don't break
• Amylase (converts starch into sugar) is high in rye flour, so by using a sourdough, it stops the enzymatic activity from creating a gummy (too much starch being converted into sugar too quickly) crumb in the bread
• Phytic acid is a substance found in bran that inhibits the minerals in the bran from being absorbed by the human body. The natural bacterial action in sourdough environment neutralizes the phytic acid, resulting in a more nutritious whole-grain bread
• As the amount of rye flour increases, the less gluten structure is available, the use of bannetons or loaf pans become more useful as they provide lateral support to these fragile loaves
• As the percentage of rye flour in a dough increases, mixing should be gentler - to prevent the fragile pentosans from releasing water and causing a pasty dough to form
• Rye doughs should be fairly loose textured, so be cautious about adding flour
• When the amount of rye flour increases in the recipe, bulk fermentation decreases - because there are less gas trapping properties in rye bread vs. wheat based bread
• Baking rye bread directly onto the hearth brings out the fullest flavor.
• Breads leavened with only sourdough will require more proofing time. Rye doughs made with 80% or more rye flour should be docked with a dough docker, and not cut or scored with a lame
• Doughs with up to 50% rye flour should be mixed on first speed for 3 minutes (spiral and planetary mixers), second speed for 3 -4 minutes (spiral) and 6-8 minutes (planetary). Perceived gluten development of the white flour should be noted when the dough is tugged. The desired dough temperature for these doughs is 78º to 80ºF.
• Rye breads have a rich fullness of aroma, bold sour flavor, and an excellent keeping quality
• Rye bread is the bread of peasants for centuries because it grows in places not tolerable for wheat cultivation
• Bulk fermentation for doughs with rye content of up to 40%, is 60 minutes (30 with a proof box)
• Bulk fermentation for doughs with rye content of 40-60% is 45-60 minutes (23-30 minutes with a proof box)
• Bulk fermentation for doughs with rye content of 60-80% is 30 minutes (15 minutes with a proof box)
• Bulk fermentation for doughs with rye content of 90-100%, is 10-20 minutes (5-10 minutes with a proof box)

Brioche

• Is an enriched dough
• A rich tender bread made with a generous amount of eggs and butter
• The large amounts of eggs, butter and sugar make the dough heavy
• Using higher protein flours develops the gluten structure needed to support the weight of these ingredients
• Traditionally braided and baked on sheet pans, can be baked in pullman loaves or in fluted pans with a cap/topknot (brioche a tete - 2 oz)
• Washed with eggs, yolks and milk/cream before and after proof
• Fats added while the dough is mixing will coat the flour, inhibiting the development of gluten, use stronger flour
• Butter is the preferred fat in these products because of its flavor and browning ability
• Room temperature fat blends easier into dough, but has tendency to become oily. Use cold butter so the dough remains cool throughout the mixing process
• Because of the large amount of eggss (12) in the recipe, the quantity of liquid (water is 4.2 oz) is reduced
• Needs longer kneading time for the gluten to develop - high eggs and fat
• Longer retarding time brings out the flavor in the dough
• Braiding
• Braiding is used to help hold its shape in the oven
• Spray parchment paper before panning bread onto the sheet pan
• Proofing and Baking
• Brush with egg wash before proofing; helps keep the dough moist, so that it expands fully during baking
• Proof 85ºF, so butter doesn't melt
• Underproof the bread (70%) to ensure that yeast energy remains to leaven these heavy doughs = oven spring
• Bake 380ºF

Docker

• A hand tool designed to pierce holes in the surface of the bread, cracker, pastry and pizza dough before baking to release air bubbles so the product bakes evenly

Disclaimer: These are MY notes taken from classroom lectures while I'm in the classroom. While I'm perfectly happy to share my notes with my classmates and I know I take very good notes, you should still make every effort to attend the class and TAKE YOUR OWN NOTES. I will not transcribe everything the instructor says in the classroom, and I will NEVER post pre-exam reviews. My notes will not replace the value of actually attending class and taking your own class notes.I also cannot attest to their accuracy, other than they are what was provided in the lecture; you should not reference my notes as "expert opionion" by any means, and if you notice an error or omission, please do me the favor of e-mailing me with the correction and I will re-post my notes. End of Disclaimer.