Make Better Rye Bread: One Step You Can’t Skip! | Technique Video скачать в хорошем качестве

Make Better Rye Bread: One Step You Can’t Skip! | Technique Video

Hey everyone! If you’re making rye bread, you do NOT want to skip this step—it’ll take your rye game to the next level. I’m diving into what makes rye flour different from wheat, how to handle it, and the one key technique that changes everything. Whether you’re using sourdough or commercial yeast, this will help you get better flavor, texture, and results. I’ll walk you through flour ratios, hydration tips, and all the stuff you need to know to bake the perfect loaf. Let’s get into it! Since this is primarily a technique video and not a full start to finish recipe I wanted to add this piece of information for those curious, I typically bake a country loaf of rye at 450°F (230°C) for 20 minutes with steam, followed by 10-15 minutes without steam, or until the internal temperature reaches 190°F (88°C). I then let it finish reaching 200°F (93°C) as it cools on the counter. After baking, I allow the loaf to cure for a few hours before slicing into it. The higher the rye content, the longer you should let it rest before slicing to ensure the crumb sets properly. 💥 Support my small channel & save money on some baking stuff! 💥 🍞 20% Off Organic Heritage Flour https://www.sunriseflourmill.com/BRYA... 🔪 10% Off WireMonkey Bread Lames/Scoring Tools https://wiremonkey.com/discount/C1Z5Y... 🥖 Baking Steel - 10% Off - I love the Baking Steel Use coupon code BAKERBRY at checkout or my link: https://bakingsteel.com/bakerbry 🛠️ My Favorite Amazon Baking Tools 🛠️ These are my go-to tools for baking (affiliate links): Jar Spatula: https://amzn.to/44hKOUA Food Scale: https://amzn.to/4aVCo7U Pastry Brush: https://amzn.to/3xSFtHs Lava Rocks for Open Baking: https://amzn.to/4gFhnkJ #rye #sourdough #ryebread