Rye Bloomer – From First Proving To Finished Loaf…

I was asked for pics, so here they are. It’s a very humid day and that affected the hydration, causing the dough to spread rather more than it rose. What the hell, it’s still bloody good bread! Prior to the first proving I use a stand mixer for the grunt work – essential in Spoonie World.



The dough, first proving completed, shaped, and sprayed with oil to stop it forming a crust.



Almost ready for the oven. In fact, it was ready – I wasn’t. Fired up the oven to the max to preheat it and also the baking stone. The blue colour you can see under tha baking parchment is a piece of camping mat. Normally it lives under my chopping boards, today it’s stopping the cold worktop cooling the dough. True, it’s summer and not essential but keep habits in play and they won’t get forgotten when they’re needed.



Oven is now hot, loaf dusted with flour prior to slashing. You can see it’s spread somewhat. In the oven, on the shelf below the stone, is a shallow baking tray. That gets about 350ml of boiling water just before I close the oven door, This helps with oven spring and crust formation.



Slashed and oven-ready, with most of the parchment cut away so it doesn’t impede heat circulation, or burn. Yep, it’s floppy – I use a peel to put it in the oven, and to retrieve it.



The finished loaf. As I said, a tad flatter than I’m happy with, but it affects the quality of the bread not one iota. Putting the wire rack on a couple of loaf tins ensures maximum air circulation for faster cooling.

The flour is mainly cosmetic. Most will be brushed off before eating.



And this plumper version is how it should have been. Ah well – things are occasionally less than perfect – that’s the reality of home breadmaking, and anyone who says otherwise is lying.



And this is my peel.


10 thoughts on “Rye Bloomer – From First Proving To Finished Loaf…

  1. hi ron looks good I was thinking of buying a bread maker machine whats your thoughts on them.
    And I was told by a baker that the flour they use has improvers in it what do you use.

    • Can’t speak for the baker but most commercial operations are likely to use improvers of some sort, the most common is, apparently, soya flour, used as a bleaching agent in white flour – how that works I’ve never figured out. Improvers are optional, and probably best avoided, but a selection of vitamins HAVE to be included by law. No opt-outs permitted. Nor is it compulsory to list them but as they’re unavoidable I don’t suppose that matters. They’re also in baked goods too.

      I buy my flours from Shipton Mill http://www.shipton-mill.com/home Been buying it for 5 – 6 years now, can’t fault it. There is an old blog post of mine kicking around that finds fault with it, but I’d just changed from Doves Farm flour to Shipton, and I needed to adjust my hydration – that was all. Start with 60% and you won’t go far wrong.

      They have a selection of ancient wheat strains, too – Emmer, Khorason, Spelt – all good and worth trying (modern wheat is massively hybridised, ancient strains are still exactly as they were 7,000 years ago and more). Essentially, they’re what we evolved to eat and, in consequence, anyone with a wheat intolerance, even some coeliacs, might be able to eat them where they can’t eat modern wheat.

      For me, bread makers produce something midway between bread and cake, and you simply can’t get the crust you get with oven-baking on a stone (nothing fancy, a £12 pizza stone is fine – preheat the oven to its maximum, turn it down to 200C when the bread goes in, throw in half a pint of boiling water** and close the door gently).

      **I have a shallow baking tray on the oven floor for the water – saves the oven going rusty!

      I use a stand mixer for the grunt work, a Kenwood Premier Chef. KitchenAid machines are great to look at but are horribly underpowered. My Chef is 1200W, the KA Artisan, 350W – no contest. It’s small, too.

      If you must have a breadmaker, get the best Panasonic machine you can afford.

      Whatever you wind up with, try and get hold of Fermipan Red yeast (it’s the pack that’s red) Try http://www.countryproducts.co.uk/instant-yeast-fermipan.html?&cat=263 It’s a commercial yeast and, unlike some, doesn’t taint the bread – you taste the grain, not the fermentation. Not cheap but it freezes well and stays viable for a couple of years. Flour freezes well, too. Wrap it in old carrier bags – if the paper sacks freeze to the shelf, they’ll tear and make a hell of a mess.

    • That’s odd, Jayne. A search for Rye Bloomer should have brought it up. I published it in July.


      As I said, part of my problem was not firing up the oven in time, so it over-proved. Get that right, and preheat the oven on maximum (if you don’t have a stone, use a baking sheet or even two), and all should be well.

      Something else you could usefully do, re the first pic yesterday, is make it shorter and fatter.

      It’s a great loaf, even yesterday’s! Any problems, get back to me, but it’s an easy recipe and exactly as written, no changes since then.

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