Hi,
I've been making a sourdough rye bread for the past few weeks and I got it
almost to where I want it to be. I just have one problem with it, the
dough
spreads when the loaves proof. The first time it happened, I ignored the
recipe's instructions to make 2 loaves and made one huge one so I figured
that was the problem. The second time it happened, same recipe, but 2
smaller loaves and still more outward spread that upward. I even rolled
the
dough out slightly and rolled it into a loaf rather than just shaping it
but
no help. I also cut the yeast by 1/2 tsp. from the first time.
There are a few things that I'm wondering about and maybe you can help
with
advice. I proof the loaves the way I always proofed other breads that I
make and that is on a parchment covered baking sheet over a pan of hot
water
which is sitting on the stove which is in the process of preheating. This
works great for rolls, sweet breads, braided filled breads, etc., but I'm
wondering if it is contributing to my problem? Also, the yeast I'm using
is
"Breadmaker" type yeast? Could either/both of these things be a problem.
One other question, the first "large" loaf I brushed with water and got a
nice crispy crust, the second set of loaves I brushed as well and the
crust
was soft and chewy???? Too much water the second time?
Thanks as usual for all your help.
Tamara
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