Rye flour
trouble shooting-Artisan
trouble shooting Rye
Rye vs Wheat
More Rye and Artisan
100
Gummy substance that absorbs water.
What is Pentosans?
100
Insufficient proof in an artisan bread will cause this.
What is poor volume?
100
Your rye bread is stickier than usual, you may have done this when mixing.
What is overmixed?
100
White flour has this flavour.
What is neutral?
100
The addition of wheat flour makes a rye bread less this.
What is dense?
200
Rye flour has less of this gluten strand and it is weaker.
What is Glutenin?
200
Poor volume in Artisan breads can also happen when your oven is Not________enough.
What is hot?
200
If your oven was too hot, your rye bread may look like this.
What is extremely round?
200
Rye flour is darker in what than wheat flour.
What is color?
200
The interior temperature of a baked loaf should be this.
What is 94C or 200F?
300
This provides most of the structure in rye breads
What is starches?
300
If your dough is dry, your loaf will be this.
What is dry?
300
A loaf that is too flat may be due to a sour that is this.
What is over-ripe or unripe?
300
This accelerates fermentation and is higher in Rye doughs.
What is acidity?
300
The weaker gluten in rye breads cause the dough to ______easily.
What is tear?
400
Rye flour has this flavour.
What is sour?
400
If you did not cut your bread deep enough, this will happen.
What is irregular shape?
400
If you underbake your rye bread the middle will be this.
What is moist?
400
This is often added to rye bread to contribute to gluten development.
What is wheat flour?
400
Too much dusting flour can cause this in your final baked product.
What is streaks?
500
Although gluten development is low, rye flour is still high in this.
What is protein?
500
Irregular shapes in baked artisan bread can come from doing this poorly.
What is molding?
500
My bread did not seal properly. I must have used this.
What is too much dusting flour?
500
The pentosans in rye flour make it ____________than wheat flour.
What is stickier?
500
Rye breads are mixed to this point because of the weaker gluten.
What is undermixed?
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