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Increased dough temperature for Rye Breads
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Published 2025
A Rye Bread performs better when its dough temperature is two degrees higher than a bread made with white flour. A higher dough temperature is a strategy to control the pentosans in rye flour, the sugar molecules that cause gumminess in rye bread.
A higher dough temperature means the breads proof in a shorter time than breads made entirely with white flour. Keep an eye on your ryes. When you see small tears in the surface, they’re ready for the oven. A gentle press on the side of a proofed rye will just barely recover, leaving a visible indentation. (HTBB, p 354)