Exam 6: Sourdough Rye Breads

A hot rye-flour soaker (used in 80 Percent Sourdough Rye with a Rye-Flour Soaker) gelatinizes the rye starch and gives the bread an unusually smooth eating quality.

Dough folding is not required for sourdough rye formulas.

In the recipe for Horst Bandel's Black Pumpernickel

Describe the three-phase Detmolder system of rye bread production.

The Detmolder method of making sourdough rye bread, developed in Germany, develops the dough over a period of ten days.

Matching -_____sourdough

In the case of Vollkornbrot, made with 100 percent rye, 48 hours to as much as 72 hours of resting before eating is recommended.

Matching -_____dough docker

The rye sourdough mixture is sprinkled with a thin layer of rye flour (this layer of flour provides an environmental barrier and protects the flour-water paste from drying as it ripens).

A ripe sourdough should be

The three distinct characteristics rye sourdough cultures possess that thrive under different conditions of moistness (hydration), temperature, and duration of ripening are

A dough docker

Rye flour has a higher absorption capacity than wheat flour, and as the proportion of rye increases,

Old bread is incorporated into a fresh batch of dough by first soaking it, with the crust, until thoroughly moistened and then adding it, or it can be sliced and baked again before the soaking.

Matching -_____Detmolder system

In most bakeries, the practice of saving a small portion of the ripe sourdough to perpetuate the culture has been abandoned in favor of making a fresh batch.

In the Detmolder system, the sourdough is built up in three phases, each favoring the development of one aspect of the sourdough. In this technique,

Black Bread includes all of the following except

What use is there for old bread in the bakeshop?

Matching -_____old bread