How do I know when rye and whole wheat dough is properly fermented?
That is expected. Rye barely builds a gluten network because of pentosans, and whole wheat is heavy too, so a Roggen and Weizenvollkorn mix will not rise or jiggle like an airy wheat loaf. Judge it by an overall size increase of roughly 50% and by smell and taste rather than jiggle, since it is naturally dense. It bakes best in a loaf pan, and a thermometer to about 92C core tells you it is done.
Answered by Hendrik, The Bread Code
From the book
A flat bread is in most cases related to your gluten network breaking down fully. This is not bad; this means you are eating a fully fermented food. However, from a taste and consistency perspective, it might be that your bread tastes too sour, or is not fluffy anymore. Please also note that you can only make bread with great oven spring when making wheat based doughs. When starting with this hobby I always wondered why my rye breads would turn out so flat. Yes, rye has gluten, but small particles called pentosans (arabinoxylan and beta-glucan) [ 10 ]. They prevent the dough from developing a gluten network it can with wheat. Your efforts will be in vain, and your dough will stay flat. Only spelt- and wheat-based doughs have the capability of retaining the CO 2 created by the fermentation.
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