On Sun, 26 Oct 2003 18:36:42 GMT, "HeatherInSwampscott"
> wrote:

>I have been looking at other all rye recipes, and notice that some require
>kneading up to 30 minutes, and some do not mention kneading at all. The
>basic recipes all seem very similar in ingredients, the only difference is
>in kneading requirements.

Hi Heather,

Do they differ (significantly) in fermentation times?

Here's why I ask:

The "glue" in wheat breads is gluten. In rye, there is little if any
of that particular protein. The gas generated from the yeasts used in
rye breads is held by chemicals called pentosans. (I believe, but am
not certain, that these are also proteins.)

In any case, it is my understanding that kneading, whether using wheat
or rye, is just one way to generate these "gluey" materials. They can
also be generated chemically (visit a Wonder Bread factory for more),
or by hydration. This last is interesting he

If the dough is made, mixed enough so that there are not dry flour
pockets, and put aside, the gluten or pentosans, will be created.

So, with all that, you may have recipes that "substitute" time
(hydration) for kneading (mechanical) development.

And finally, do check Samartha's site. This guy knows his rye.

Have fun,

--
Kenneth

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