In regards to mixing rye -

When I did my pumpernickel in a KA, the dough hook just would not do the
mixing, same with any other higher hydration doughs. This was extremely
frustrating: everything ready to go and the damn thing would not mix!
Just the dough hook cutting circles into the dough with nothing moving.

Now, thinking back, I could have used/tried another implement. There is
something like a paddle consisting mostly out of holes (if you know what
I mean;-) which could have worked.

The major frustration with the KA for me was the limited capacity so I
got a Magic Mill.
For a while, I was using the KA for mixing smaller amounts because it's
easier to clean but lately it's unused.

If you are able to utilize the amount of dough (I can mix 2 x 1500 g
loafs easily in one going which would cause the KA to start smoking and
requiring servicing) and can afford it, it's definitely worth
considering. The mixing process is very much different from a KA which
cuts with it's dough hook through the dough. The MM is
pressing/stretching which gives a different dough/gluten structure IMO.

But this has been covered many times over here and in other newsgroups.


As for kneading the rye - I am still experimental on this, same with
fermentation times. It's hard to find info on that (for me). Sure it's
less than with wheat. It's also probably a taste issue - how much sour
or taste you want. Can be done either all in the starter or some in the
starter and some in the final dough, in theory. What's done practically
in bakeries - who is doing full rye breads would know and probably won't
tell. Also, I really distrust US sources in rye procedures.

When I did the baking tests, the amount of water going into the dough
was amazing in comparison to wheat.

In essence, one would have to do a baking test for every flour or berry
bag - or batches thereof if you get more than one bag. And - I found
(untested hunch) that the light rye flour (50 lb bag) I had changed it's
property when I had it for maybe over 6 month.

The stickiness when handling the dough you overcome with wet hands -
bowl of cold water nearby and just keep it wet and slimy.


Samartha


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