Swedish Limpa rye with candied citrus and cardamom
Here's a pair of gorgeous loaves from Bread Alone.
I made the candied citrus rinds the night before (4 separate boils and rinses!), as well as activated the starter. This morning I made the dough and kneaded in the chopped rinds. I tried some different scores with my homemade lame. I do like the star pattern :)
It smells unbelievable! I'll post a report on taste and texture when I open them up.
I pulled them after the amount of time suggested in the recipe. When I thumped them, they sounded fair, but a bit off. Remembering my lessons from Reinhart, I put my instant-read thermometer in, and it read 140F! The crust was solid and very, very dark, but the interior was still wet! Back into the oven they went, and I left the probe of my in-oven thermometer in it so I could just set the alarm for 190F. I covered the loaves with aluminum foil to prevent them from burning. They needed another good 10 minutes.
If anyone wants the recipe, let me know and I'll post up.