My First Rye Bread Bake
I just baked my first rye bread. After much anticipation and worry, I took the plunge, and thanks to the help from some of you in the last day, I have to say, it wasn't as difficult as I thought it would be. Thanks to Mirko for the recipe. This one is a Mischbrot rye.
I haven't cut into it yet as I hear with rye breads, one should let it cool for longer than other breads. Very unfair.
I will update the post with the crumb shots. I am a bit skeptical on it turning out the way I was hoping. For those who saw my previous post on trying to find a recipe that would come close to the photos of a store bought rye I had, will know that I was looking for a stiff, dry crumb like this:
I have a feeling this recipe will turn out a crumb more soft and fluffy. I guess I'll have to wait and see with the slicing. I'm sure I will enjoy the flavour anyway. Thanks again Mirko for the recipe.
My 1980's special. Tried it out for the first time in this bake and loved it.
Damn, do I ever need brotforms badly. X-mas is around the corner.
These are photos of the loaf after it had cooled about 30 minutes. All the cracks in the crust, is that normal? I have seen cracking like this on some store bought French loaves but never in a rye. Are these cracks regarded as a defect?
Based on the photos, any rye suggestions? Tips?