It's been awhile since I've posted... although I have been baking but not as much as I'd like. Sometimes that's life. Anyway, I have numerous breads on my "To Bake" list, thanks to the many TFLoafers that have posted some wonderful breads. I wanted a sort of everyday bread and the Polish Rye from Floyd seemed like it would fit the bill. This is the second time I've baked it and both times they came out great IMHO.
I followed his formula except with the following changes. First, I used an additional 30 grams of water. The initial 360 grams of water the dough was a little too dry. I preheated the oven with a pizza stone at 400 dF, baked the bread for 10 mins with steam, then turned oven down to 375 dF and continued baking for 35 min. the internal temp was 205 dF. I also chose not to eggwash it and roll in seeds. This was moist and a soft bread, which I like.
Hello all TFL'ers. I stepped away from baking bread for awhile and just started again about 18 months ago, but this time with SD. I want to say thank you to everyone that posts on this site. What a wealth of information, passion and willingness to share. There are many folks here that have inspired me to keep learning and challenging myself. I felt after "lurking" on the site for so long that I'd log-in. My hat goes off to Floyd for such a great site that he tirelessly maintains. (IMO). Until next time.... happy baking.
