All purpose flour.

Discussion in 'Pastries & Baking' started by dave777, Oct 6, 2013.

  1. dave777

    dave777

    Messages:
    4
    Likes Received:
    10
    Exp:
    At home cook
    Hi i'm new. I just followed a recipe for German rye bread using plain flour for all purpose flour. It came out very dry and unsatisfactory. Dave
     
  2. samwest61

    samwest61

    Messages:
    45
    Likes Received:
    11
    Exp:
    Professional Chef
    Hi Dave, I live and work in Germany and am really into German baking. I've made German rye bread (roggenbrot, as they call it!) and I can tell you that all purpose german flour is fairly strong in comparison to plain flour (are you based in the USA?) You need to use a high gluten content flour, try the recipe again with proper strong white bread flour. Also, rye flour can take a LOT of water, its really like a sponge. The recipe I have produces a very wet dough and intuition tells you to add flour, but don't! It all comes out in the end. Did you activate your yeast properly? This could also produce a dense, dry loaf. If you can use fresh, about 20g per load. And never mix it directly with salt or you'll murder it. Mix your salt into your flour first. Hope that helped, maybe a little?!
     
  3. kaneohegirlinaz

    kaneohegirlinaz

    Messages:
    4,998
    Likes Received:
    330
    Exp:
    I Just Like Food

    HEHE /img/vbsmilies/smilies/biggrin.gif

    ... It's more like the headline font is  a little loud

    HEHEHE/img/vbsmilies/smilies/wink.gif
     
  4. dave777

    dave777

    Messages:
    4
    Likes Received:
    10
    Exp:
    At home cook
    Hi Sam. Thanks for the advice. Have you got a recipe for roggenbrot I could have. Dave.
     
  5. kokopuffs

    kokopuffs

    Messages:
    4,333
    Likes Received:
    81
    Exp:
    Home Cook
    Post your recipe and method.

    100% rye flour ===> Pumpernickel

    <50% rye + AP flour ====> Rye bread

    Post your recipe and method.
     
    Last edited: Oct 7, 2013