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Rye bread won't rise

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#1 deejaydan

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Posted 22 January 2013 - 08:55 PM

So, I've made 2 attempts at the light rye recipe of the marble rye in the Bread Baker's Apprentice book. Both times, the 2nd rise has been very slow, and nearly non-existent. I used butter, not shortening, as that's what I had on hand. First time, I added a couple of tablespoons of Vital Wheat Gluten... second time, I didn't... and the 2nd go round, it seemed like the had risen some, but fell once I put them in the oven... anyone else struggling with this? Should I go back, try a more basic bread, and go from there. And it's not *bad* bread, it's okay... but nowhere near sandwich worthy.. i take a couple of slices and mix it in with my soup at lunch... but it's too dense to really eat on it's own. I'm using King Arthur Flour and Fleischmann's yeast.
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#2 Deerslyr

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Posted 22 January 2013 - 09:00 PM

Have not tried the rye, but would like to sometime... After this new diet has settled down... Will keep an eye on this thread.
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#3 inv

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Posted 22 January 2013 - 09:06 PM

Try playing with the dough a little bit... maybe open up a cookbook with pictures of other bread.But maybe it's just had a long day and is tired. I hear it happens to a lot of breads.
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#4 al_bob

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Posted 22 January 2013 - 09:10 PM

Is your proofing area warm enough? Are you mixing good enough? You're not handling the loaf much once it's been proofed are you? it would tend to degas the loaf, I think.
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#5 bierboy

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Posted 22 January 2013 - 09:17 PM

Are you using instant yeast? IME, that makes a big difference. As al-bob asked, is your proofing area warm enough? A draft will retard proofing. If not, start preheating your over and put the dough on the stove top. Also, cover with a kitchen towel.
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#6 orudis

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Posted 22 January 2013 - 09:32 PM

Try playing with the dough a little bit... maybe open up a cookbook with pictures of other bread.But maybe it's just had a long day and is tired. I hear it happens to a lot of breads.

lol
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#7 Vagus

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Posted 23 January 2013 - 03:58 AM

Deshay, Deshay, Basara! Deshay, Deshay, Basara!Deshay, Deshay, Basara!Deshay, Deshay, Basara!Deshay, Deshay, Basara!
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#8 phalanxausage

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Posted 23 January 2013 - 06:32 AM

I'll have to look at that recipe when I get home. Since it's a light rye I assume there's a fair amount of wheat flour in it. I see where you added vital wheat gluten but have you been developing the gluten enough? In my experience, developing the gluten fully has made a tremendous difference over simply using a higher protein flour or adding vital wheat gluten. Sometimes too much protein can be detrimental, especially if you are kneading by hand. The dough will get so still that it becomes too difficult to work. It will be firm but it tears off in chunks instead of pulling thin.You mention the second rise, how has the first rise been?Are you using regular Fleishmann's yeast or Fleishmann's "Rapid-Rise?" If it's regular, you need to increase the amount & proof it before adding it to the dough.How warm is the space where you let it rise? I'd imagine in MI, your January room temp is lower than the optimal rising temp.
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#9 al_bob

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Posted 23 January 2013 - 06:58 AM

Yeah, I believe Reinhardt suggests using Instant yeast and I believe his formulas are based around that. I got a small brick of it at the grocery for $2-3. It'll last a long time.
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#10 Stains_not_here_man

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Posted 23 January 2013 - 10:50 AM

+1 to instant yeast, I use this kindPosted Imagethe 1lb block usually lasts me about a year.
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#11 BrewerGeorge

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Posted 23 January 2013 - 12:19 PM

Really groovy rye is made when you let your sponge ferment for 5-7 days. That's the trip. ;)

#12 inv

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Posted 23 January 2013 - 12:22 PM

lol

only one chuckle :(*goes back to his corner where they put Baby*
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#13 phalanxausage

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Posted 23 January 2013 - 12:32 PM

only one chuckle :(*goes back to his corner where they put Baby*

It was hilarious. I didn't feel I could respond in any way that would be a credit to your comedic genius, so I left alone & focused on the mundane. Please, baby, stop crying.
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#14 inv

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Posted 23 January 2013 - 12:38 PM

It's too late. My self esteem has fallen to deejaydan bread levels.
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#15 phalanxausage

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Posted 23 January 2013 - 12:39 PM

It's too late. My self esteem has fallen to deejaydan bread levels.

You know, nothing improves the self esteem like lifting your top & showing those puppies off.
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#16 miccullen

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Posted 23 January 2013 - 06:06 PM

+1 to instant yeast, I use this kindPosted Imagethe 1lb block usually lasts me about a year.

do you keep your in a mason jar in the freezer?

Edited by miccullen, 23 January 2013 - 06:21 PM.

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#17 al_bob

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Posted 23 January 2013 - 06:17 PM

do you keep your is a mason jar in the freezer?

I think mine said don't freeze, or I read it somewhere. Mine is in a sealed bag in the fridge. Prolly ought to vacuum seal it.
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#18 Stains_not_here_man

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Posted 23 January 2013 - 06:23 PM

do you keep your in a mason jar in the freezer?

Yes, I do. I keep a small amount in a tupperware in the fridge for immediate use, then what that runs out I refill it from the freezer stash.
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#19 miccullen

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Posted 23 January 2013 - 06:24 PM

Yes, I do. I keep a small amount in a tupperware in the fridge for immediate use, then what that runs out I refill it from the freezer stash.

:frank: we have the same yeast
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#20 bierboy

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Posted 23 January 2013 - 06:29 PM

do you keep your in a mason jar in the freezer?

I freeze it with no problems although I use the 1lb of Fleiscshmans Instant Yeast. It'll last years in the freezer.
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