The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

eric's rye adapted crumb

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jkandell's picture
January 6, 2008 - 4:26pm -- jkandell

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jlemyre's picture
Submitted by jlemyre on

That looks really great. I'm going to be trying Eric's recipe soon, and wondered what you did different. 

 

jkandell's picture
Submitted by jkandell on

Thanks for the compliment. It made a great corn beef sandwich. Did you notice the faint molasses stain? (My cutting board was dirty.) There is another picture of the outside of the loaf in another gallery entry at http://www.thefreshloaf.com/node/5362/eric039s-rye-adapted.

I adjusted Eric's recipe by using (1) a more dramatic rye starter made by innoculating 275g whole rye flour and 275g of water with 50g starter (used my regular whole wheat), and letting it sit out for 24 hours at room temperature. (2) All purpose instead of "clear" flour, (3) a little less water than Eric-- his bread was too flat for my taste. (4) Baked at 450F for 15m (with steam) then 400F for 40 minutes.

Next time I might add a little malt, and will try with carmelized onions.

Jonathan

jlemyre's picture
Submitted by jlemyre on

Thanks for the info. I will try that.  I really have to get into the habit of taking photos of all the stuff I bake. I usually think of it after. I did notice the molasses stain, but no worries though-lol

I am going to be corning some beef soon and I'll have to make this bread to go with it...and I like the thought of carmelized onions(who doesn't!).

Again, beautiful loaf, thanks for sharing.

 J

jkandell's picture
Submitted by jkandell on

I usually don't take photos, but, after recently joining and looking over various posts, I felt no one would take me seriously here unless I put up some glamor shots. :-)   I refer to these type of bread photos as "kornography" (from the german word "korn" for grain).  My wife makes fun of me for taking pictures of my loaves--with good reason. It's really pretty pathetic. 
Would you mind sharing how one "corns beef"?  We were wondering about that.