Back to my bread not doing what it should might be that I used instant yeast and it might have been old too. Will try another day. Did give you a thumbs up.
I use up to 20% rye to wheat and manage to maintain the crumb that I get in 100% wheat. I haven't tried scalding the rye . I found the video very informative. thank you
That’s a good ratio! You get all the benefits of a typical wheat loaf with some of the taste and health benefits of the rye! Yes, once you start going into higher percentages it becomes increasingly harder to work with, where scalding really becomes important, especially for moisture retention. It also becomes much harder to work with as the gluten strength and elasticity is much less. Thank you for watching my video, I appreciate it! Happy baking!
Yeah, unfortunately it can be trial and error sometimes with Rye. It’s a really hard grain to work with. Home ovens can vary but I personally do 450 F with steam for 20 minutes, then 15 minutes without steam at 450 F. I typically bring mine up to 180-190 and then let it finish and cool on the counter for a few hours. Sometimes I will let rye loaves cure overnight before i cut into them if I am using a lot of rye.
Well hello!!! New to your channel, through this video, but I will be watching your other videos when I'm done here. I went through your video list hoping to find a video further explaining the "formula/process/percentages" you are speaking of... You give specific numbers/percentages for this particular recipe but how do you adapt this to other kinds of grains??? I've heard other bakers talk formulas, but have no clue how/what to Google to learn the process. Thank you!!!🍞🫓🥐🥖🥯🥨
I did watch your video 'Start to finish Sourdough Bread'... So to answer my own question... I think, you start out with a set number of grams of flour and then base all other ingredients in a percentage on that number? But how do you come up with the grams of whatever flour type you're starting with? So I make fresh milled hard white wheat bread now - with a recipe/technique I got from Grains and Grit, but I want to try different grains (rye, how I found this video), spelt and einkorn just to name a few. I guess I'm trying to figure out how to adapt what you did for the rye to other grains... This formula 😉...
Hey, thanks for watching! Experimenting with different grains and ratios is one of the most fun parts of bread making! In the video, I used baker's math, which calculates ingredient proportions as percentages of the total flour weight, always set at 100%. For example, if I’m using 1000g of flour, '60% hydration' would mean 600g of water, and '1% salt' would be 10g of salt. This method makes it easy to scale recipes and maintain consistent results. For instance, my baguettes always use 82% hydration dough. No matter how much flour I start with, I can calculate the right amount of water to keep the hydration at 82%. This particular video was meant to demonstrate a specific technique for rye grain, but not a start to finish recipe, but I refer to my Start to Finish Sourdough video, because no matter what type of grain you are using the process is the same. You start with the autolyse, then the bulk fermentation and folds, shaping, cold proofing, and baking. :)
@@baked-with-bry thank you thank you thank you for the response... I know of one other baker, from the UK, that does this but he's never explained the logic behind it. You took the time in this video to go into much greater detail than he does so I felt comfortable asking you. Thx again!!!
I believe it’s pretty well liked in the UK. Maybe not so much in North America. I really like it personally, but it is very different than wheat. It’s high fiber and low glycemic and high in nutrients so it has that going for it. Try mixing it with wheat and honey like I did in the video 😀
Back to my bread not doing what it should might be that I used instant yeast and it might have been old too. Will try another day. Did give you a thumbs up.
Thanks, and let me know how it goes! Thanks for watching!
Thanks so much!!
I learn a lot.
Will definitely follow you.
From South Africa.
Thanks so much for watching, I really appreciate it! Happy baking!
I use up to 20% rye to wheat and manage to maintain the crumb that I get in 100% wheat. I haven't tried scalding the rye . I found the video very informative. thank you
That’s a good ratio! You get all the benefits of a typical wheat loaf with some of the taste and health benefits of the rye! Yes, once you start going into higher percentages it becomes increasingly harder to work with, where scalding really becomes important, especially for moisture retention. It also becomes much harder to work with as the gluten strength and elasticity is much less. Thank you for watching my video, I appreciate it! Happy baking!
Can’t wait to give this a try. I’ve been fighting the rye.
Super excited for you to try it! Let me know how it goes!
@@baked-with-bry Very comprehensive. Sadly, I don't have ALL the ingredients. I will hold off. I'm super-charged tho. TYSM
I didn’t know the time and bake temp so after a day of getting prepared it didn’t come out right was hard to get to plus 200 degrees inside
Yeah, unfortunately it can be trial and error sometimes with Rye. It’s a really hard grain to work with. Home ovens can vary but I personally do 450 F with steam for 20 minutes, then 15 minutes without steam at 450 F. I typically bring mine up to 180-190 and then let it finish and cool on the counter for a few hours. Sometimes I will let rye loaves cure overnight before i cut into them if I am using a lot of rye.
Nice work!!😊
Thanks for watching! 😄
Well hello!!! New to your channel, through this video, but I will be watching your other videos when I'm done here. I went through your video list hoping to find a video further explaining the "formula/process/percentages" you are speaking of... You give specific numbers/percentages for this particular recipe but how do you adapt this to other kinds of grains??? I've heard other bakers talk formulas, but have no clue how/what to Google to learn the process. Thank you!!!🍞🫓🥐🥖🥯🥨
I did watch your video 'Start to finish Sourdough Bread'... So to answer my own question... I think, you start out with a set number of grams of flour and then base all other ingredients in a percentage on that number? But how do you come up with the grams of whatever flour type you're starting with? So I make fresh milled hard white wheat bread now - with a recipe/technique I got from Grains and Grit, but I want to try different grains (rye, how I found this video), spelt and einkorn just to name a few. I guess I'm trying to figure out how to adapt what you did for the rye to other grains... This formula 😉...
Hey, thanks for watching! Experimenting with different grains and ratios is one of the most fun parts of bread making! In the video, I used baker's math, which calculates ingredient proportions as percentages of the total flour weight, always set at 100%. For example, if I’m using 1000g of flour, '60% hydration' would mean 600g of water, and '1% salt' would be 10g of salt. This method makes it easy to scale recipes and maintain consistent results.
For instance, my baguettes always use 82% hydration dough. No matter how much flour I start with, I can calculate the right amount of water to keep the hydration at 82%.
This particular video was meant to demonstrate a specific technique for rye grain, but not a start to finish recipe, but I refer to my Start to Finish Sourdough video, because no matter what type of grain you are using the process is the same. You start with the autolyse, then the bulk fermentation and folds, shaping, cold proofing, and baking. :)
@@baked-with-bry thank you thank you thank you for the response... I know of one other baker, from the UK, that does this but he's never explained the logic behind it. You took the time in this video to go into much greater detail than he does so I felt comfortable asking you. Thx again!!!
Happy to help! I make these videos for fun and to share knowledge! Let me know if you have any other questions
Do people actually enjoy rye bread? Every time I have had it I didn’t like it. Nice video
I believe it’s pretty well liked in the UK. Maybe not so much in North America. I really like it personally, but it is very different than wheat. It’s high fiber and low glycemic and high in nutrients so it has that going for it. Try mixing it with wheat and honey like I did in the video 😀
My favorite!
My favorite too!
More for us 🎉😂😅
@@JohnnyOKinnedy Reading My mind, I would have made a swap deal. Y in the world would I get on a site, & say "I really shouldn't be here?"
Not gram of watter it is militres
Thanks for watching Ana, I will keep that in mind for my next video!
Scale stays in grams
@@ComplexityUnveiled "cc" "gram" "ml" are all the same.
(regarding water)
Same thing