Whole grain crust texture

[CanuckJim]

Re: Whole grain crust texture

Elizabeth,

I steam the oven before loading and shut the door tightly. Once the loaves are loaded, I position to the door so it can be shut very quickly, then spray above the loaves until you can see a fog in the chamber. Normally, I'd vent the steam half way through the bake time, but James might want to leave it in there another few minutes to assure complete spring before the crust begins to set.

Jim

[egalecki]

Re: Whole grain crust texture

So how do you increase the steam? Do you spray water for a longer period, or would you put a water source in the oven, like a reallly hot cast iron pan on the floor with hot water in it?

I usually spray back to front, slowly, until it's rolling out of the opening. Once, before I'm getting loaves ready to go in, and then once immediately before they go in. Could I put them in and then spray again, and slam the door on quickly?

[texassourdough]

Re: Whole grain crust texture

Hi James!

I don't think the sugar in rye is it though it could be. Looks to me like your description of "holes" is right and that the crust is drying out. You have a lot of stuff in the bread to poke holes in the gluten. Rather interestingly you seem to still be getting good rise so I assume your kneading and gluten development are good. Your gash looks GREAT.

The crust looks a lot like it you rolled it in rye at the end... (something I do on my 100% rye breads) Was it fully mixed in earlier? (I presume so, but...feel I should verify.)

I have a feeling the crust is an ingredient characteristic related mainly to rye and the relatively low flour content. What Bakers Percentage are you at?

Look forward to hearing how increasing the steam does.

Good Luck!
Jay

[james]

Re: Whole grain crust texture

Nice idea. Thanks Jim -- I'll give that a try. I will post a crumb photo today. The loaf is crunchy and pretty dense, but it's nice. It's like an entire meal in a slice of toast.
James

[CanuckJim]

Re: Whole grain crust texture

James,

First reaction is grain sugars; there's much more of them in rye flour. They tend to congregate in the crust, so you'll get a much thicker, chewier bite than other breads. The one thing you might try is more steam for longer than normal.

Jim

[james]

This isn't my best photo, but I am seeing a consistent pattern with whole grain bread that I am hoping you can help with. The crust on my whole grain breads is definitely different than my whole wheat breads -- including my Miche with whole wheat and whole rye. It isn't just that it is more crunchy, but the crust is very thick and almost as though it has lots of tiny holes. It definitely does not have the elasticity of whole wheat.

This loaf has oats, rye, corn meal, sunflower seeds, and flax seeds at about 30% on a 50/50 white and whole wheat flour recipe.

I guess my question is -- why is the grain crust so different?

I will post another photo tomorrow with better light showing slices.
James