50% Rye Bread | Scalding

Who knew when you uncover the world of Rye flour that it would transport you to another bread dimension. In this video I used Ken Forkish’s 50% Rye Flour Bread recipe. Then I used his recipe to experiment with scalding. There was a lot of trial and error with this video, but I think I got it somewhat down. Kevin commented on my previous video and it was him that introduced me to rye baking. Kevin thought the hydration in Ken’s recipe was too high and he’s probably right because the dough was really sticky in the scalded recipe. Reducing the hydration by 10-20% will probably make the dough easier to handle. I hope you enjoy this video! Amazon affiliate links: Evolutions in Bread by Ken Forkish https://amzn.to/3EGNj7n Oxo Food Scale https://amzn.to/3HlyoRX OXO Silicone Pastry Mat https://amzn.to/3BLdnNn OXO mixing bowl https://amzn.to/3kb75Ap OXO Thermometer https://amzn.to/3KChCiO USA 9x4 inch Pullman Loaf Pan https://amzn.to/3VA0mxV 50% Rye Bread (Evolutions in Bread) 390g of Water (90°F) 250g Bread Flour 250g Rye Flour 11g Salt 3g Instant Yeast Chapters: 0:00 Intro 0:22 50% Rye Bread 3:25 Scalding 7:52 Fiber Bomb Rolls #ryebread #bread #cooking #recipe #baking