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    You are in: Home / Community Forums / Breads & Baking / Fall Bake Along Challenge #6
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    Fall Bake Along Challenge #6

    Go to page << Previous Page  1, 2, 3
    Red Apple Guy
    Thu Oct 31, 2013 2:01 pm
    Forum Host
    I used a sourdough starter and a cold soaker for the rye and retardation. I think with all that, the enzymes went nuts. It might be better with a straight dough or a small amount of sourdough starter to acidify it.
    sloe cooker
    Thu Oct 31, 2013 3:49 pm
    Food.com Groupie
    Absolutely delicious looking bread, Red.

    Do you soak the rye independent of the starter? And for how long? Sorry, I am full of questions but what is the purpose to retard the dough? (I am thinking maybe to enhance the sourdough taste?)
    Red Apple Guy
    Thu Oct 31, 2013 4:46 pm
    Forum Host
    Oh...don't do what I did. I think that's part of the problem with that loaf.

    Somewhere I have a book from Peter Reinhart that is devoted to only whole grain breads. He basically cuts the flours and liquids in half. One half gets a little yeast and goes in the fridge overnight (that's called the biga). The other half gets a little salt and sits on the counter overnight (that's the soaker). That method makes the best whole grain bread I've ever eaten. But...my book is currently hidden somewhere.

    But, yeah, soaking coarse grains is usually a good thing. Rye is strange and enzymes can turn the loaf into mush if not done correctly. I guess I goofed that one up.

    Retarding is letting the dough do its thang in the fridge. Be sure to follow a good recipe. Preferments (like starters, bigas, poolishes and pate fermentes) and retarding help improve flavors in the dough.
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