INGREDIENTS - Rye Flour

Next to white and whole wheat, rye is the most popular flour for bread making. Although rye flour contains some proteins, these do not form gluten. Therefore, breads made with 100% rye flour are heavy and dense.
To make a lighter rye loaf, it is necessary to use a mixture of rye and hard wheat flours. Typical formulas call for 25 to 40% rye flour and 60 to 75% hard wheat flour.
Rye flour is milled much like wheat flour.The lightest rye flours, from the inner part of the kernel, have a low extraction rate, corresponding to patent flour.

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SELECTION OF INGREDIENTS

In addition to measuring, there is another basic rule of accuracy in the bakeshop: Use the exact ingredients specified.

As you will learn,different flours,shortenings,and other ingredients do not function alike. Bakers’ formulas are balanced for specific ingredients.For example,do not substitute bread flour for pastry flour or regular shortening for emulsified shortening.They won’t work the same way.

Occasionally, a substitution may be made, such as active dry yeast for compressed yeast, but not without adjusting the quantities and rebalancing the formula.

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