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All purpose flour.

post #1 of 5
Thread Starter 

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

post #2 of 5

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?!

post #3 of 5

 

HEHE :D

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

HEHEHE;)

post #4 of 5
Thread Starter 

Hi Sam. Thanks for the advice. Have you got a recipe for roggenbrot I could have. Dave.

post #5 of 5

Post your recipe and method.

100% rye flour ===> Pumpernickel

 

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

 

 

Post your recipe and method.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
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