APPENDIX OF FORMULAS
45–60 minutes when held at 80°F and 80% humidity. Rye bread can proof quickly, so be sure to check on the loaves earlier than you expect most breads to be ready. BAKING: 1. 430–450°F, depending on your oven’s characteristics. Rack or convection ovens might be better set at 400–425°F. 2. When they are ready (see Chapter 7 for a discussion of proofing), load the loaves on your peel or mechanical loader, score appropriately (see Chapter 8), and place in the pre-heated oven with ample steam. Generally, rye
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loaves should not be scored too deeply. Patterns like the sausage cut or shallow cross-cuts work well. 3. After 10 minutes of baking, be certain to open the oven vents. You may wish to decrease the temperature by about 25°F to allow for an extended bake. 4. Adjust oven temperature to achieve the correct bake in 35–45 minutes. Shorter bake times tend to leave too much moisture in the loaves and will soften the crust. COOLING: Cool (without crowding the loaves) on a rack with wire shelves.
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