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Old 07-15-2013, 09:41 AM   #61
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The yeast was probably slow and you didn't allow enough time for it to rise.
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Old 07-15-2013, 01:57 PM   #62
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Andy, thank you. I did everything as I usually do, but it just would not rise, I let it seat for 2 hours. I finaly gve up and decided that I can always throw it away after it bakes. And all of a sudden in the oven it rose like it has nevr done before.
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Old 07-15-2013, 02:19 PM   #63
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Quote:
Originally Posted by CharlieD View Post
Andy, thank you. I did everything as I usually do, but it just would not rise, I let it seat for 2 hours. I finaly gve up and decided that I can always throw it away after it bakes. And all of a sudden in the oven it rose like it has nevr done before.
Charlie, rye dough is much denser and thereby takes much longer for the dough to rise. Even overnight. Also, put the dough in the oven with the light on. The light bulb will give off enough heat to assist in the rising of the dough. And a side benefit is you can peak in the window to see what it is doing.
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Old 07-15-2013, 07:02 PM   #64
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Yes, I know all of that, but usually it takes no more than an hour for it to rise. And it never rises that much in the oven.
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Old 07-15-2013, 07:07 PM   #65
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I would eat it. Quick, before it grows any bigger.
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Old 07-15-2013, 07:09 PM   #66
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How was the texture Charlie? Full of big holes?
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Old 07-15-2013, 07:45 PM   #67
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It is pretty dense. No big holes. Actually could have left in oven for another few minutes. I like my bread a little bit on the dry side.
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Old 07-19-2013, 05:44 AM   #68
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It looks nice to me
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Old 07-19-2013, 02:49 PM   #69
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Thank you.
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Old 07-19-2013, 08:14 PM   #70
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Your most welcome Charlie
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