The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Leader's Polish Cottage Rye

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dmsnyder's picture
dmsnyder

Leader's Polish Cottage Rye

Yesterday, I baked the Polish Cottage Rye from Daniel Leader's "Local Breads." It is, as described, a very wet dough. Forming the boule was more like folding and pinching seams than my usual rotating and tucking procedure. In any case, the resulting bread was pretty. It was delicious 3 hours out of the oven - very moist and tender with distinct sweet and sour overtones. This morning, toasted with butter and apple butter, the rye flavor was more prominant.

 

David

 

dmsnyder's picture
dmsnyder

Polish Cottage Rye from "Local Bread"

 

 

Polish Cottage Rye from "Local Bread"


David
dmsnyder's picture
dmsnyder

Polish Cottage Rye from "Local Bread" - Crumb

 

Polish Cottage Rye from "Local Bread" - Crumb

 
 David
weavershouse's picture
weavershouse

Looks delicious! I'll have to give this a try. Great job.                                                                                                                weavershouse

dmsnyder's picture
dmsnyder

Thanks, weavershouse. It is yummy. I love making those 1 kg + boules.

I'm about to put Leader's Silesian Dark Rye in the oven ... Right now.
David

slidething's picture
slidething

 David ~

  Very nice !! You free formed this into a boule ? What about a lagre cloth-line bowl?

 Doing that would help keep its height - right ? Not sure - I`ve had some bread come out of the final proof looking nice and then spread more then they jumped with the oven spring. Looking for a rye bread to use for making rubens with. And this looks alsome Plus you mentioned very distint sweet and sour overtones.

This is a for sure recipe to try.

 Thanks for the post & pictures ( OL still trying to post pic`s of my starter and bread-

 thinking of using photobucket - nothing else is working.

 Slide__Out

dmsnyder's picture
dmsnyder

Hi Slidething,Thanks! I formed the boule with the "smooth side" down on a floured Silpat kneading mat. I folded the sides to the middle and pinched the seams. This was more like a chiabatta technique, I guess, although that's a bread I have yet to make. I proofed the boule in a linen-lined wicker banneton floured with 50-50 AP/Rice flour. The dough was so slack, I think free-form rising would have resulting in an 18" pita!When I unmoulded onto parchment on a peel, the loaf spread quite a bit. But the oven spring and bloom were more than I expected, so it acheived very nice altitude none the less.As for making Rubens, this is a delicious bread, but the one I made today would be spectacular. Stay tuned for .... Leader's Silesian Dark Rye.
David

Mini Oven's picture
Mini Oven

Good Job! 

Mini O