Guy Snape wrote:
> Roy wrote:
>
>> Your dough I estimate as given your ingredients weights as 890 grams
>> then I reckon that you add about 10 grams both salt and yeast will
>> weigh approximately 900 grams after mixing. Then bulk fermeniting it
>> will alllow for at least 5% weight loss due to fermentation you will
>> end up with approximately 850 grams of molded dough prior to proofing.
>> Now you said that you are using a 2 lb loaf tin size( 908 grams). It
>> looks like you do not even have enough dough for your loaf tin<g>. Are
>> you sure that it is a 2lb tin?
>
>
> I think so ... measurements in cm, taken roughly halfway up the tin (it
> tapers from top to bottom): 18 x 11 (w) x 9 (h). I bought it ages ago,
> and it's certainly bigger than the 1lb tins I usually see in shops.

I just checked the recipe - on p.256 of Elizabeth David's English Bread
and Yeast Cookery - and I have used the right quantities, and it does
say use a 2lb loaf tin. I did another loaf to the same recipe last
night, but with wholemeal instead of rye. I also left it to prove very
well, so the unbaked loaf was well domed. I prove under a semi-rigid
plastic bag with a cup of near-boiling water next to the loaf, so it's
very moist in there. The tearing still happened, but not so badly as
before. I'll try slashing the top as another poster suggested.

Cheers,

- guy

>
> Thanks again for the help.
>
> - guy
>
>
>
>> Even with 100% bread flour the dough amount is not even enough.
>> A 2 lb tin was designed that the loaf weight will come ouit
>> approximately two pounds.
>> Hence the dough weight put in it should be more than 2 lbs to
>> accomodate the bake out loss.
>> Now your bread if the recipe quantities are right then adding a bake
>> out loss of say at least 5%you will end up with around 800 grams loaf(
>> barely 2 pounds)..
>> Sorry IMO I think There is something askew in this recipe and tin
>> size<g>.
>> But anyway that is not related to your problem, ....
>> But be reminded this rye bread loaf tends to promote wild breaks( like
>> what happened to your loaf).
>> you have to look at the problem carefully considering the possible
>> reasons I enumerated above.
>> Roy
>>
>
>


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