"Jeff Sheinberg" > wrote in message =
...
> Dick Adams > wrote:

> >You seem to be saying that all-rye is easy. Who could believe
> > that?

> I was referring to "all-rye", using the supplied recipe. I did
> not mention "pumpernickel" at all.

Neither did I. Seems to me the pumpernickel may be easiest=20
because it is made in a pan -- it just takes a long time to cook,=20
as I understand it. (Maybe a crock pot would be good.)

All-rye boules are tough because there is not enough gluten in
rye dough to hold them together while they rise (if they in fact do
rise).

So most of the fuss and bother with all-rye loaves is to prevent the
enzymatic breakdown of the starches which must be depended
upon to hold gas and retain the loaf shape. That is done by being
very careful to keep the pH low (> ~ 4.5) in the several=20
preferments and in the dough.

Pan rye loaves are much easier. Even I can do them, after a
fashion, using the previously-mentioned very simple process. =20
It seems to me that you could do your all-rye more easily=20
since you are using pans also. I do not know what the purpose
of kneading all-rye dough might be, since there is no gluten to
develop.

May your kitchen faeries not bog down in rye glop.

---
DickA
=20