Rye, the more you add the denser the crumb will get.
My Tip: you can't do it. Many have tried and all have failed.
Now what else can I help you with? The meaning of life?
No such a thing as fluffy rye. Give up before you go insane! Lol ROFL
Please don't think I'm heartless. I do care. You might just want to jump straight into the deep end with rye and enjoy it for what it is but please, for your sake, don't make rye into wheat. (if you do succeed however, there are millions out there waiting for your $ecret.) :)
Mini Oven is right! However you might want to check out Mike Avery's recipe for New Bohemian Rye Bread at his web site: Mike Avery, www.sourdoughhome.com. This is a reasonably light bread, but not Wonder Bread light. But who wants Wonder Bread?
Some ways to increase a softer loftier crumb with high rye doughs is to 1) know your starter and how it behaves 2) add something the dough can stick to, to make a scaffolding in the matrix like bread crumbs, coarse rye flour and fibre 3) add enough hydration to the rye so that the protein bonds stretch, this becomes more important the higher the % of rye 4) combine with Spelt flour, the two seem to complement each other. :)
Also, might want to check into rye recipes that pre-gel some of the flour before making a dough. Tangzhong methods tend to soften crumb, even with rye. The dough will also be less sticky. Lots of info all over the site. :)
Rye dough gets stiffer when chilled as compared to wheat dough. Rye tends to tear if risen too quickly but a long rise is not good either, the matrix breaks down quickly. That is why it is good to study the rye starter and note how it changes with time and temp and hydration.
Rye, the more you add the denser the crumb will get.
My Tip: you can't do it. Many have tried and all have failed.
Now what else can I help you with? The meaning of life?
No such a thing as fluffy rye. Give up before you go insane! Lol ROFL
Please don't think I'm heartless. I do care. You might just want to jump straight into the deep end with rye and enjoy it for what it is but please, for your sake, don't make rye into wheat. (if you do succeed however, there are millions out there waiting for your $ecret.) :)
maybe I test some day and use 80% wheat and 20% rye flour just to see how big difference it will be.
I am still on the earth and probably will be there forever if you dont have a space rocket that I can borrow :)
Mini Oven is right! However you might want to check out Mike Avery's recipe for New Bohemian Rye Bread at his web site: Mike Avery, www.sourdoughhome.com. This is a reasonably light bread, but not Wonder Bread light. But who wants Wonder Bread?
Ford
too much weighing down.
Some ways to increase a softer loftier crumb with high rye doughs is to 1) know your starter and how it behaves 2) add something the dough can stick to, to make a scaffolding in the matrix like bread crumbs, coarse rye flour and fibre 3) add enough hydration to the rye so that the protein bonds stretch, this becomes more important the higher the % of rye 4) combine with Spelt flour, the two seem to complement each other. :)
Also, might want to check into rye recipes that pre-gel some of the flour before making a dough. Tangzhong methods tend to soften crumb, even with rye. The dough will also be less sticky. Lots of info all over the site. :)
Rye dough gets stiffer when chilled as compared to wheat dough. Rye tends to tear if risen too quickly but a long rise is not good either, the matrix breaks down quickly. That is why it is good to study the rye starter and note how it changes with time and temp and hydration.