At 10:29 AM 11/27/2004, Gary wrote:
>Samartha > wrote:
>
> >If you have the volume you want, deduct 10 % and plug it into my sourdough
> >calculator and you should get the dough/water/starter/salt weights.
>
>Done!
>
>And a semi-dumb followup: I don't have a mixer with enough testosterone
>for dough, so I mix/knead by hand. Not so bad, and I can use some excess
>energy in a socially acceptable way. With rye flour, you're not really
>developing gluten are you? So the objective is just to get the ingredients
>thoroughly mixed?

For Pumpernickles probably fine - the dough is (MYEXP.) very soft, so with
additional fermenting time and long low temp baking, there is no problem
with absorbing time.

With rye mix breads, that's one question I have not yet resolved: Rye water
absorbing capacity and speed.

Currently - not Pumpernickel - I use 2/3 of all dough water, mix with the
starter first foamy, then all rye and let it sit for 5 minutes, then mix
the white wheat flour and let it autolize (sp?) more before kneading.

I picked up a snipped from Laurel's Kitchen Bread Book about an apparently
race condition between rye and wheat in water absorption and it's good to
give rye a head start. But what I remember is that the folks writing this
book were not so great with sourdough - so, verification from other sources
appears adequate.

If there is enough water for both - rye and wheat, why would the timing matter?
Possibly, if one takes longer than the other, give it more time so both are
ready at the same time. But with 4 hours fermentation, do 10 minutes
matter? Maybe when kneading follows?

Well, reason for more exploration.

One thing is for sure that the rye can pick up significantly more water
with scalding and that changes crumb structure.

Samartha



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