Description

Master rye breads from deli‑style caraway loaves to dense, aromatic dark ryes. You will compare preferments—pâte fermentée, poolish, biga, and rye sour—to build flavor and keep slicing clean. A pentosan primer explains why rye behaves differently and how to prevent collapse. We calibrate hydration and acids to keep crumb moist yet stable for thin sandwich slices. You will practice pan shaping for uniform height and tight corners that bake evenly. Steam and bake profiles are tuned for bloom without tearing or side blowouts. Flavor add‑ins cover seeds, malt syrups, cocoa, and coffee for nuanced color and aroma. Storage plans maintain freshness for a week using wrap, partial freeze, and re‑crisping methods. Troubleshooting maps fix gummy centers, under‑gelatinized crumbs, and over‑acid bread. Expect confident rye baking with predictable structure and classic flavor.

Video labs + preferment matrix + rye science brief + pan‑bake profiles

2.75 hours

Preferment choices, rye chemistry, pan shaping, steam profiles, flavor add‑ins, storage.

Home bakers exploring rye styles with professional reliability and slice quality.