Differences in preparing dough at home and in industry
At home, preparing rye dough does not take much time if you have all the ingredients. The dough is made, the main components are added to it, the dough is kneaded several times and left to proof, after which the bread is baked.
In industrial production, the process includes:
- preparing liquid starter;
- adding nutrient mixture;
- kneading dough with the addition of a suspension of yeast, water and saline solution;
- dough fermentation;
- cutting;
- proofing;
- baking.
To ensure that the microflora of the rye dough is correct and suitable for the fermentation process, the nutrient mixture is made from pumpkin food cake. It is obtained by warm extrusion from pumpkin seeds, water and rye flour. The amount of cake in the dough mass should not exceed the ratio of 2.5-7.5%.
The result of complex preparation technology and many stages is the intensification of biochemical processes in yeast cells, which increases the physicochemical and organoleptic characteristics, shelf life and nutritional value of the product.
Additionally, when preparing the dough, take into account:
- the influence of sourdough humidity on the activity of biochemical processes;
- the relationship between the moisture content of the starter and the amount of aromatic substances;
- the influence of the combination of sourdough moisture and the amount of flour on the process of staling finished bread;
- the influence of the combination of the amount of flour in the sourdough and the humidity of the sourdough on the reduction in the proportion of dry matter during fermentation;
- dependence of microflora on the humidity of the starter;
- the rate of acid formation in starters of different humidity.
Calculation of sourdough moisture is made for each type of dough and depends on the ingredients, preparation technology and subsequent use.
Types of rye dough
In baking, there are several ways to prepare rye dough: sponge, straight and using different infusions (from lentil flour, from flaxseeds, etc.).
The production of puff pastry and choux pastry from rye flour is worth a special mention, because... The cooking technology has its own subtleties and nuances.
Oparnoe
The classic recipe involves the use of rye and soy flour, yeast, table salt, water, sourdough, etc. The initial fermentation temperature is set at 28-30°C, the duration of dough fermentation is up to 90 minutes, and the dough fermentation time is up to 220 minutes.
The dough is kneaded in kneading cabinets, and the fermentation of the dough and dough is carried out in a proofer at a temperature of 32 °C. The resulting dough is divided into two parts, one of which is used for baking hearth bread, and the second for tin bread. Baking takes place in a humidified baking chamber at a temperature of 220-250°C. The hearth sample is baked for about 20 minutes, the mold sample - 30-35 minutes.
Wemag line for making rye dough
Safe
Rye dough, which is prepared without dough, involves the use of leaven to develop the necessary microorganisms. Preparation requires a lot of physical effort, because... Fermentation occurs at a low temperature and with an extended kneading of the dough with a mandatory increase in the amount of yeast. During fermentation, the temperature is set at 22-25°C, and to improve gas formation, up to 2% sugar is additionally added.
To reduce the cost of preparing straight bread, private bakeries use ready-made baking complex mixtures containing all the recipe components in the required proportions.
Custard
Rye choux pastry is usually used to make Borodino or Minsk bread. In industry, lentil flour is often used for brewing instead of rye, and the dough is kneaded without saccharifying the brew after it has cooled.
Another method of preparing rye choux pastry involves the use of fermented rye malt, caraway and rye flour (the ratio of malt, caraway and flour is 5% - 0.7% - 15%), followed by saccharification for 120 minutes.
The technology differs in that flour, malt and caraway seeds are brewed with hot water (97°C). Then the brew is cooled to 34°C, after which it is served for kneading. After this, the remaining ingredients are added: starter, water, saline solution, etc. The result is an elastic dough, which is fermented at a temperature of 30°C for 2 hours.
Puff
In the food industry, puff pastry is also prepared from rye flour. It is kneaded using a single-phase method using peeled rye flour (or its mixture with wheat) with the obligatory addition of dry wheat gluten (up to 10% of the total mass) and an enzyme preparation with pentosanase activity. Eggs, compressed yeast, water, sugar, salt, etc. are also added to the puff pastry. The puff pastry is left to ferment and rest for 30-40 minutes, after which it is divided into parts, sandwiched, cooled and sent for rolling into sheets up to 10 mm thick.
Homemade rye dough recipes
At home, dough from rye flour is also prepared using a sponge, straight method. Not only bread is baked from it, but also pies, pancakes, pizza, pies, flatbreads, etc.
Preparing the dough
Rye dough can be used for any baked goods. It takes a long time to prepare, but can be used many times by adding more flour. To prepare, you need about 175 g of peeled rye flour and 175 ml of water.
On the first day, mix 25 g of flour and 25 ml of warm water. Cover the bowl with gauze or a lid (loosely) and leave for 24 hours. Over the course of a day, the mass may slightly increase in volume. Add another 50 g of flour and 50 ml of warm water to it. Stir again and leave for another 24 hours. On the third day, the fermentation process is clearly visible in the dough: it bubbles and begins to change. Add 100 ml of warm water and 100 g of flour. Stir, close and leave for another 24 hours. On the fourth day the dough is ready. It can be put in the refrigerator with mandatory additional feeding: every 3 days add 20 g of flour and 20 ml of warm water.
The dough is suitable for preparing dough for any traditional rye bread, buns, crumpets, pies, pancakes, etc.
Pizza dough
The recipe for rye pizza dough is simple. Have to take:
- 300 ml warm water;
- 250 g each of rye and wheat flour;
- 4 tbsp olive oil;
- 1 tbsp. Sahara;
- 1 tbsp. yeast;
- 1 tsp salt;
- a pinch of dried oregano.
Mix sugar, yeast and 3 tbsp. flour mixture. Pour 150 ml of warm water over the dry ingredients. Beat well and leave for 30 minutes. Then mix the resulting dough with the remaining water, flour, oil, salt and oregano. Knead into a tight, elastic dough and leave to rest under a damp towel for another 15-20 minutes before cooking.
Unleavened pie dough
Unleavened dough is very soft and flexible and is well suited for pies and pies with different fillings. Before kneading unleavened rye dough, you need to prepare the following products:
- 4 cups rye flour;
- 200 ml vegetable oil;
- 1 glass of sparkling water (or beer);
- 1 tbsp. mixtures of Provencal herbs;
- 1 tsp each cumin and salt.
Mix flour, salt, herbs, cumin and vegetable oil in a deep container. Stir and add sparkling water. Next you need to knead the dough, which is then covered with a towel and left to rest for 20-30 minutes.
Rye flour dough is universal: it is well suited for making pies, bread, pizza, pancakes, etc. The rich rye taste goes well with any fillings and spices. In industrial production, there are several methods of preparing dough: with or without dough, using various starters, and infusions. Both puff pastry and choux pastry are prepared from rye flour. The technology distinguishes several mandatory stages, each of which takes place under certain physical conditions (humidity, temperature). At home, the dough is prepared with or without dough, with leaven (for bread) and with only one short proofing at room temperature.
Recipes for rye flour pies
(417) The best selection of recipes for pies made from rye flour is collected here. You will always find it in pie recipes. We also have four thousand eight hundred and forty recipes for pies made from dry yeast.
Rye flour pieIngredients: Rye flour - 250 g, Chicken eggs - 1 pc., Baking powder - 0.5 teaspoon, Butter - 100 g, Sour cream - 100 g, Sugar - 0.5 tablespoon, Salt - 0.5 teaspoon. l., Salt - to taste, Cottage cheese - 200 g, Greens - 100 g, Ground black pepper - to taste Let's prepare the ingredients for the pie. Let's start by kneading the dough with rye flour. Melt the butter in the microwave or on the stove and let cool to room temperature. Beat a chicken egg into a deep bowl, pour in melted butter, add...
Apple pie made from rye flourIngredients: Brown sugar - 150 g, Rye flour (peeled) - 150 g, Butter - 100 g, Baking powder - 1 tsp, Chicken egg - 3 pcs, Apple (small sour) - 6- 7 pcs, Cinnamon (Ground) - 3-4 tsp, Lemon juice (or apple cider vinegar) Beat softened butter with sugar until creamy. I usually turn sugar into powdered sugar with a slight movement of my hand in a coffee grinder. It’s more convenient to beat this way, and the height of the cake will depend on how you beat the butter and sugar. Add one at a time to...
Baking from rye flour without eggsIngredients: Berries 500 grams, Rye flour 100 grams, Wheat flour 125 grams, Wheat bran 40 grams, Brown sugar 40 grams, Olive oil 0.5 cups, Boiling water 0.5 cups, Vanilla sugar 1 tbsp. spoon, Olive oil 0.5 Glasses, Cinnamon 0.5 Teaspoons, Soda 0.5 Teaspoons, Salt 0.6 Teaspoons, Agar-agar 1 tbsp. spoon Baked goods made from rye flour are original, with an unusual taste, but very tasty. Pies and cookies are especially good. I especially like making a pie with different berries: currants, blackberries, strawberries, for example. To prepare baked goods...
Pie with rye flour Ingredients: rye flour - 300 g, butter - 100 g, sugar - 70 g, chicken eggs - 2 pcs., fruit - 1 kg, baking powder - packs Melt the butter and beat with sugar. Add eggs, beat until smooth. Add dry ingredients, mix thoroughly. Chop randomly peeled (if necessary) fruits. If you chop coarsely, they will be more pronounced in the pie, if finely, the taste will be…
Rye pie with fish and cabbageIngredients: rye flour - 200 g, flour - 250 g, dry yeast - 15 g, water - 300 ml, vegetable oil - 40 ml, salt - 1 tsp, sugar - 1 tbsp. l., tilapia fillet - 800 g, white cabbage - 800 g, parsley - a bunch, lemon juice - 30 ml, vegetable oil for frying - 40 ml, salt - tsp, ground black pepper - 1 pinch Cut the tilapia into small pieces. Finely chop the dill, squeeze out the lemon juice. Salt and pepper the fish pieces, add chopped dill, and sprinkle with lemon juice. Place in the refrigerator for 30 minutes. Slice the cabbage thinly. Fry the cabbage...
Pie made from carrots and rye flourIngredients: 1 Carrot, 1/3 Cup rye flour, 0.5 teaspoons baking powder, salt to taste (on the tip of a knife), 0.5 teaspoons cinnamon, 1 piece chicken yolk, 1/4 sugar Glasses, Cream cheese 30 grams, Sunflower oil 2 tbsp. spoons, butter 1 tbsp. spoon, Vanilla extract To taste, Powdered sugar 1 tbsp. spoon You can make it in a general form or like me, knead a small portion and make it in portions. This is great to serve for breakfast or as an afternoon snack. The finished cake can be brushed with cream cheese, frosting or left as is. You can bring it to the table...
Shortbread dough made from rye flour Ingredients: Sugar 3 tbsp. spoons, rye flour 300 grams, chicken eggs 2 pieces, butter 40 grams, baking soda 0.5 teaspoons, vinegar 0.3 teaspoons I often make sweet pies with berries from this dough. You can also make light and healthy cookies from it. It all depends only on your imagination! The recipe is right in front of you. So study it carefully - and go ahead! Let the butter melt...
Apple pie made from rye flourIngredients: brown sugar - 150 g, peeled rye flour - 150 g, butter - 100 g, baking powder - 1 tsp, egg - 3 pcs., small sour apples - 6-7 pcs., ground cinnamon -3-4 tsp, lemon juice or apple cider vinegar, 22 cm mold Beat softened butter with sugar until creamy. Beat the eggs and add them to the cream one at a time, beating after each egg. Mix sifted flour with baking powder and a pinch of salt. Gently fold the flour into the dough, adding small portions...
Apple pie with rye flour Ingredients: wheat flour – 150 g, rye flour (peeled or sifted) – 80 g, eggs – 2 pcs, vegetable oil – 3 tbsp. spoons, kefir – 250 ml, sugar – 150 g, apples – 2 large, raisins – 0.5 cups, baking soda – 1 level teaspoon, vinegar – 1 tbsp. spoon. Sift both types of flour through a sieve. Add spices and mix. Pay attention to the type of rye flour - it can be peeled, wallpaper and sifted. For pies and pies, sifted and peeled rye flour is better suited - these varieties have a finer grind than wallpaper...
Rye curd and lingonberry pieIngredients: Rye flour - 250 g, Bran (oat) - 50 g, Baking powder - 1 tsp, Brown sugar (Demerara from Mistral) - 3 tbsp. l., Butter (room temperature) - 150 g, Cottage cheese - 400 g, Chicken egg - 2 pcs, Brown sugar (Demerara from Mistral) - 100 g, Cereal flakes (I have rye) - 3 tbsp. l.In a bowl, mix all the ingredients for the bulk base. Grind into crumbs with your hands, take a springform pan (mine has a diameter of 24), pour out the crumbs (no need to grease the pan), level with a spoon. For the curd layer, mix all the ingredients in another bowl And punch...
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