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Baking with Rye Flour

Appears in
How to Bake Sourdough Bread: Fermentation, Starters & Recipes

By Michael Kalanty

Published 2025

  • About

Compared to breads based on white flour milled solely from the part of the wheat kernel called the endosperm (ex., Bread or All-purpose Flour), breads made with Rye flour are handled differently at several phases of bread baking:

  • The ddt° is higher.
  • The Development speed is slower, the time is shorter.
  • Shaping requires a gentler touch.
  • Proofing temperature is warmer and Proofing time often shorter.

The reasons for these adjustments include:

  • Rye flour contains a type of starch called a pentosan which, when not taken into account, causes a gummy texture in the bread.
  • The lower protein content of rye flour makes loaves less able to keep their shape while proofing.
  • Reduced protein calls for a gentler touch, especially during the Development Phase. (HTBB, p 350–60)

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