The Fresh Loaf

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Bouchon Bakery Rye Bread recipe

SteveTab's picture

Bouchon Bakery Rye Bread recipe

I just tried making the above bread. I followed recipe exactly using a Kitchenaid 600 mixer, KAF all purpose and pumpernickel flours with 65% hydration. The recipe calls for 20 minutes of kneading at # 2 speed. After about 7 minutes the kneading looked like it should be the end — with about 13 minutes left to go (!). I continued to knead at #2, and at 10 minutes the dough began to “unspool” off dough hook — was as if the kneading was in reverse. when I took dough from bowl it felt like a rock. I am still pretty  new at this (3 months) but neither I nor my wife (More experienced) has ever seen 20 minutes for kneading.  And the result was really strange. Any thoughts?

suminandi's picture

And what did it turn out like? It does seem like a lot of kneading for a lean bread. 

clazar123's picture

I have no idea what the recipe is-is this a high rye percentage? I googled and could find reference to the book but not the recipe. Sorry, I don't have the book so it is difficult to help answer your questions about this specific dough.

With the Rye bake-off going on, I'm sure someone will jump in soon.