Working with rye dough
Last night was my first attempt at a rye loaf. The texture of the dough was completely different than anything I had worked with before (usually I bake 100% whole wheat), and I was wondering if perhaps I did something wrong.
I used the recipe for 65% sourdough rye in Reinhardt's WGB. I used Hodgson Mills All Natural Stone Ground Rye Flour and King Arthur Whole Wheat.
Rather than a soft, slightly sticky, homogenous, dough, the rye dough was more like modeling clay. For example, when I tried to shape it into a ball (by tucking the sides underneath), it just split on the top. Instead of stretching, it just broke apart. I tried adding more water, but it became gooey and sticky. I don't see how it would be possible to shape this in the traditional method of stretching and folding, as it lacked both elasticity and extensibility.
Is this the correct texture?
The resulting 32 oz loaf was quite dense and chewy, but very good. I was pleasantly surprised by the taste, which was much milder than the caraway-laden rye bread I remember from the fried fish sandwiches of my childhood.
Thanks so much for reading! I look forward to your responses, oh wise Internet!
Joseph
