Rye bread: proof until soft

Rye bread: proof until soft - High angle of fresh baked bread with soft buns with sesame seeds served on surface in light place

I see this instruction when making rye bread: let it proof until soft. How can I tell when it's soft? I keep baking Jewish rye and letting it proof longer and longer and it certainly starts to feel pillowy and smooth (not sticky) but I don't know how long that should go on for. I ask because my bread is splitting down the sides which suggests to me that it's under-proofed. It tastes good and isn't gummy but the loaf is flat(ish) and splits.

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I wonder if it's worth mentioning that I'm proofing this loaf in a parchment paper 'couche' supported by kitchen towels. I pick up the paper and set it on a baking sheet that goes into the oven. The paper is typically at least a little stuck to the sides of the loaf when it goes in.

bakingproofingrye


Best Answer

Having your bread split isn't necessarily a sign that your dough is underproofed. Many breads get considerable oven-spring, that is expansion due to the expansion of air and last gasp of yeast from the heat of the oven. If your crust hardens before the oven spring is complete the loaf may split to release the pressure. There's a couple of ways to prevent this:

  • Slash your bread more deeply before baking. The goal of slashes is not just cosmetic, it allows the bread to expand
  • Introduce moisture into the oven to keep the crust from hardening too quickly. A pan of water works well for this, you put enough water to last for the first 20 minutes of baking. After 20 minutes the oven spring should be done and you'll want the crust to harden. You can also bake the bread in a closed pot in the oven for the first 20 minutes to trap moisture, then take the lid off for the rest of the baking


Pictures about "Rye bread: proof until soft"

Rye bread: proof until soft - Assorted bread pieces in box on table
Rye bread: proof until soft - White Bread on White Paper
Rye bread: proof until soft - Woman making pastry on table with flour


How do you know when rye bread is proofed?

The very best thing to do is get a probe thermometer. Bread is around 98 degrees C on the inside when it is done. Rye bread is sticky by nature.

Does proofing make bread softer?

With a longer proofed artisan style bread, extending the fermentation time is going to hydrate the gluten and make a softer bread.

Can you overproof rye dough?

An overproofed dough won't expand much during baking, and neither will an underproofed one. Overproofed doughs collapse due to a weakened gluten structure and excessive gas production, while underproofed doughs do not yet have quite enough carbon dioxide production to expand the dough significantly.

How long should rye bread rise?

Cover the loaf with lightly greased plastic wrap, and let it rise until it's very puffy, about 60 to 90 minutes.


Rye Sourdough from Start to Finish | Proof Bread



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Images: Nikita Belokhonov, Julia Filirovska, Sonny Sixteen, Klaus Nielsen

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