The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Ryetest Photos thread 1

Mini Oven's picture
Mini Oven

Ryetest Photos thread 1

Thought I'd make a Tread for everyone to post.   When it gets too long, we'll put up another under:  thread 2 and so on.  :)  

gmagmabaking2's picture
gmagmabaking2

That loaf looks great... we are posting pics of ours too.

MANNA's picture
MANNA

Looks like someone got a recipe with nuts giving that wonderful purple from the tannins.

Elagins's picture
Elagins

To put everyone out of their misery, it isn't nuts, but cabbage. This loaf uses cabbage and sauteed onions and Mini used a dark purple cabbage called "blaukraut."

More to come *wink*

Stan

nmygarden's picture
nmygarden

Thanks, Stan, for solving the mystery! So, now, we're even more intrigued...

Thanks for supplying us with new challenges, topics and ideas. No doubt, this is a busy time for you, too, but are you having as much fun as we are?

Cathy

Elagins's picture
Elagins

This week's bake is a Lithuanian potato rye and a South German beer and caraway bread. I can smell them baking right now and the perfume is divine!

Isand66's picture
Isand66

What do I have to do to get those 2 in my group...wink...wink...nudge....nudge....

Isand66's picture
Isand66

Wow...that looks great!  I hope I get to try making this one.  I have to post my first loaf shortly.

caryn1047's picture
caryn1047

Looking forward to seeing everyone's bread....

jeano's picture
jeano

Isand66's picture
Isand66

Yours looks great.  I just posted mine a minute ago.

Ian

jeano's picture
jeano

I have been lurking forever. Happy I figured out how to post my pic. More tomorrow.

jimbobling's picture
jimbobling (not verified)

Beautiful pictures, look forward to seeing all the test bakes. 

Paddyscake's picture
Paddyscake

My NYB supplies arrived to day...so I'll be starting tomorrow night. Will share pics Saturday. That looks really tasty!!

dabrownman's picture
dabrownman

100% whole rye with walnuts at 104% hydration but this light rye really brings out the purple people eating walnut paste.  Well done and happy rye baking. .

Mini Oven's picture
Mini Oven

my lips are sealed! :)    no walnuts  And it is really yummy!  

ooooh Jeano!   Fantastic!

dabrownman's picture
dabrownman

Prunes:-)

jkandell's picture
jkandell

Those streaks look prune colored. 

PetraR's picture
PetraR

Ohhh that looks beautiful, is that cranberry in there? I have a dough retarding in my fridge for a 60/40 Wholemeal / wheat and sesame loaf. 

jeano's picture
jeano

AbeNW11's picture
AbeNW11 (not verified)

Lovely crumb. Create your own blog and reap the compliments :)

jeano's picture
jeano

Is it ok to post them on your thread mini? Or should I start my open. Not sure of the etiquette here.

Mini Oven's picture
Mini Oven

Post. post away!  The more the merrier!  :)  Go ahead and don't be shy!  

Apple Betty's picture
Apple Betty

Mini... being a newbie I didn't know how to post to your thread or should I say "didn't know to."  But, my next pics I will post to this thread.  Think it's great to have a thread with every ones pics on there. 

nicodvb's picture
nicodvb

a real pleasure for my eyes!

AbeNW11's picture
AbeNW11 (not verified)

Beetroot? 

Apple Betty's picture
Apple Betty

Ditto....

greyoldchief's picture
greyoldchief

jeano's picture
jeano

 

Yum! Bet they'd go good with a beer.

Apple Betty's picture
Apple Betty

Those look wonderful.  I agree jeano they'd go good with beer.  You buying or me?

Apple Betty's picture
Apple Betty

I just want to say that the pics from all the rye testers look wonderful so far and I want to try them all.

Isand66's picture
Isand66

Those rye sticks look great!

Kiseger's picture
Kiseger

I'll guess blueberries and wait for the book to find out!!  Looks delicious!  What fun you must be having with this!

The rye sticks looks good too!

jeano's picture
jeano

If it is in fact blueberries, I'm set. Got a whole freezer shelf packed full, and when I ran out of freezer space I loaded up the dehydrator.  re beer, i'll buy the first round.

My DH declares the Munster loaf to be a keeper. Already ruminating about using that dough for sandwich tolls.

 

 

breadbythecreek's picture
breadbythecreek

Here's mine. I didn't get the holes, but it tastes very nice. Tender with a soft crust. It would be nice for sandwiches and toast. I think I didn't use the right steam method. I used the cast iron combo cooker, but it wasn't enough for the crust, oven spring. Next time the steam baker method.

dabrownman's picture
dabrownman

enough cheese in her bread after looking at these Munster Loaves - Perfect loaf for Holloween too!

Mini Oven's picture
Mini Oven

Stan gave it away at the top of the thread!  I think the darker cabbage is a tiny bit stronger than the white but the bread was delicious and would make excellent burger buns.  I imagined juicy, could almost taste the ground steak in them!  and no extra goop needed to have a great burger.

Wow I can't wait to do other recipes, they all make me drool!  I'm on the road.  Had some Great Thai food in Lewiston ID this evening.  :)

pmccool's picture
pmccool

Meusli Rolls

 

Rye Sticks

Isand66's picture
Isand66

Nice job Paul!  Those both look great and must taste wonderful with some cheese and butter.

nmygarden's picture
nmygarden

Nice work, Paul! Could just grab one right through my monitor... if only.

Cathy

Mini Oven's picture
Mini Oven

Very tempting!

Apple Betty's picture
Apple Betty
Apple Betty's picture
Apple Betty

Mini Oven's picture
Mini Oven

wanting to leave my loaf in longer to get more crust colour too.  My oven was at the correct (inside oven thermometer) given temp but I wanted to keep to the recipe as close as I could.  I even wondered if my ample coating of sesame seeds to the top crust kept it from browning nicely.  They didn't brown either.  

Next time I will bake longer as the inside moisture can handle it.  I will be making this recipe again.  I did note that it should be eaten up in the first few days.

Apple Betty's picture
Apple Betty

My oven temp was also at the correct given temp.  Internal temp was 205 F but yes, I also believe the moisture could have handled a longer bake.  I feel we are testing recipes and I want to keep to the recipe.  When I did my second bake I did note to Stan changes I made.  But same results.

breadbythecreek's picture
breadbythecreek

Darn tasty with a cream cheese schmear!

MANNA's picture
MANNA

 

Here is the pic of my Rye Sticks. I really like these will definitely make again. Cant wait to try my hand at this weeks bake.

 

 

Paddyscake's picture
Paddyscake

What great examplars of what the book has to offer.  I posted separately, but from now on will add to Mini's thread!

jeano's picture
jeano

Mountain Oat rye will be baked early this afternoon, then a beer caraway rye tomorrow. Good thing for me the Polish half of my family is having a big kielbasa and pierogi feed the weekend before Thanksgiving. That'll free up some space in the freezer.

Concur about the spiced rye and cream cheese. We toasted the tag end of the loaf. Good stuff.

jeano's picture
jeano

jeano's picture
jeano

jeano's picture
jeano

Ī

jeano's picture
jeano

Ī

Isand66's picture
Isand66

Your breads look great.  I'm about to put the Beer bread in the oven momentarily.  My starter was  a little sluggish so I'm finding it's taking way longer than suggested for the loaf to rise.  Hope it comes out as good as yours.  How was the taste?

jeano's picture
jeano

Tasted great but like you I couldn't really detect any beer flavor, despite my throwing caution to the winds and using Shock Top with its alleged citrus peel and coriander flavorings. Next time I make this I think i'll use a dark beer and maybe omit the beer baste, that crust was a mite too crunchy. Even though I like it, so far the half Pole husband went enthusiastic, said he liked the oat bread better.

Isand66's picture
Isand66

Your crumb looks much more open than mine.  I wonder if my rye starter was the issue since it was not as lively as it should have been and all of the timing took much longer than suggested.  I will post mine later today.  It tastes pretty good but not really tasting the beer very much.

jeano's picture
jeano

I had the same issue with timing, which I found odd since my starter will double 3 hours after its fed and cool temps don't usually faze it.  I had to put the Pullman in a sink full of hot water to coax it, proof took two full hours.

Thanks for your kind words on the crumb, after baking for 40 plus years I feel like I'm only recently getting the hang of making good bread.

greyoldchief's picture
greyoldchief

Thought I had baked a brick, but after letting it set for 24 hours after baking, it is quite nice.  Soft creamy crumb.  Very good with cream cheese.

greyoldchief's picture
greyoldchief

Have to learn how to post 2 photos.

Isand66's picture
Isand66

Wow....your crumb looks awesome.  Nice bake.  Hope I get to try this one too.

nmygarden's picture
nmygarden

Such variety and each baker's influence adds a unique touch! Well, done, Everyone, it's inspiring to see the results rolling out.

Apple Betty's picture
Apple Betty

 

 

 

 

Apple Betty's picture
Apple Betty

Munich Penny Rolls

The crumb on this was soft and moist.  Great dinner rolls and even wonderful for slider sandwich.  Had with hard salami, provolone and spicy brown mustard.  Yummy.

Crumb shot.

Isand66's picture
Isand66

Loois great!

Apple Betty's picture
Apple Betty

Thank you.  This is a keeper recipe.  The recipe actually makes 16 rolls.  I just posted one bunch of four. Shared these with friends (co-workers) and they raved about them and wouldn't share.  So there were some folks that didn't get to try them and want me to make more.  It's all good.  Lots of happy customers (testers.)

Apple Betty's picture
Apple Betty

Buttermilk Potato Bread

I'm not proud of this one, but thought I'd post anyway.  It probably was me not the recipe.

Crumb shot.

Mini Oven's picture
Mini Oven

and Munich penny rolls in back ground...   My buttermilk bread was very dry and I ended up adding 150g more buttermilk and 50g water just to pull the crumbs into a dough.  It was good with beef cold cuts, horseradish and pickles.  

Made 19 penny rolls at about 67g each. scored with a scissor snip.  Buttered the hot rolls.

Isand66's picture
Isand66

Those look great Mini.  Can't wait to try these myself.

Paddyscake's picture
Paddyscake

Very Nice...interesting pan. How do I post to this thread?

Mini Oven's picture
Mini Oven

visible and click on the little green tree.  The pan I used is one of Mom's, a round pan with an outside diameter of 9 1/4" and inside hole diameter of 4 1/2" 2" deep shiny aluminium with copper colour.  She said she never baked anything in it, used mostly for jello wreaths.

Apple Betty's picture
Apple Betty

Mini O your Buttermilk Potato Bread looks great. Did yours come out spicy?  It looks like a nice spice bread.  As I stated on mine.... I knew it was me that messed up..  I had a "brain bubble" during one of the processes but continued on anyway.  Yes, mine was extremely dry, but we both mentioned early on in a recipe about moisture.... But since we are testing recipes I was reluctant to adjust the liquids.  Even though after mixing I knew it didn't feel right.  The outcome that I got has been "lurking" over me to the point I will try it again.  Again... great bakes.  I look forward to this weeks bakes.  As always Mini... thanks for all of your inspirations now and in the past from my "lurking" and "learning" days on TFL.

nmygarden's picture
nmygarden

They may be called penny rolls, but you'd get people lining up around the block for them. And the buttermilk potato bread... ideal with meat, horseradish and pickles. Y-U-M. Thank you for sharing.

Cathy

jeano's picture
jeano

jeano's picture
jeano

jeano's picture
jeano

Apple Betty's picture
Apple Betty

Jeano both of your bakes look good.  I especially like the carrot bread.

Isand66's picture
Isand66

Those look great Jeano.  I have not started on mine yet but hope they come out as good.

jeano's picture
jeano

I've nibbled some on the carrot bread but will withhold judgment until it's aged a day. While I didn't use the trencher breads as trenchers they'd work well for that, in fact I remarked to Mr Jeano that I'd like to bake them as little boules next time and try them as soup or chili bowls. Very substantial, deep wheaty flavor.

Isand66's picture
Isand66

I'm getting ready to put my Trencher bread in the oven soon.  It took almost 4 hours for the bulk dough to double and not 1 hour like Stan suggested.  When I formed them I only made them about 7" Diameter or smaller as 10" would not fit in my oven 4 at a time.  What was your experience with this?

jeano's picture
jeano

I divided my dough into six parts and thought they turned out fine, but they might have benefited from a longer proof. I can't remember details of the bulk ferment but nearly all theses recipes have taken a lot longer than what I think is normal with a sourdough preferment. Like I posted elsewhere, my starter reliably laughs at cool temperatures. Maybe the difference is the preponderance of white or medium rye. I usually use whole rye and grind it myself from berries purchased from honeyville several years ago. (50# is a LOT of rye berries!)

I'm a bread hog, but a 12 ounce portion is too big.

Isand66's picture
Isand66

In oven now....will post later how they come out.

jeano's picture
jeano

Very good bread though I says so as shouldn't. Being at least 75 miles away from a brewer's supply store I toasted some barley flour I ground from barely enough barley I scavenged from the depths of the freezer. I'll get ahold of some crystal malt and bake this one again. Just wonderful with some feta and tomato.

Mini Oven's picture
Mini Oven

and all the new photos look yummy!   I finally got my net connection up and running!  Yay!  Almost took as long as starting a starter!  :)   Was about as stressful as that first time too!  If I could only throw flour at my router or feed it pineapple juice and make it fix itself.  Recovering now from net withdrawal.  Now to get my starter up...   

jeano's picture
jeano

And got darker as it aged. It was really good and was a hit at the big preThanksgiving Polish feast with my in-laws. On to week 5!

Isand66's picture
Isand66

Mine is baking right now.  Dough was super wet and slack so I made 1 big loaf instead of 2.  I didn't score this one, did you?  Was your super wet?

jeano's picture
jeano

Not that I recall. And, yes, I did give 'em one long slash, which opened up nicely.

jeano's picture
jeano

Doubt if I wait 24 hours to slice this'un. Smells REALLY good.

Apple Betty's picture
Apple Betty

Looks like you've had a busy few days with both of your Week 4 bakes done.  They both look good.  It's hard waiting to slice it. 

jeano's picture
jeano

...Otherwise I won't get my OTHER baking done. Plain white cloverleaf dinner rolls for the church bake sale this weekend, then a couple of cakes for a family gathering on Sunday, which i'll whip up on Saturday. Working two evening shifts first of the week and then days on thanksgiving day itself, which means no time to bake until Black Friday, which trust me, I'd rather do than shop anywhere. I just couldn't afford to fall behind this week!

I have managed. to leave the second loaf alone but all bets are off tomorrow.

jeano's picture
jeano

Very tasty, and the half Pole husband approves.

Apple Betty's picture
Apple Betty

Crumb looks good.  And your hubby approves.  Sounds like a win, win situation.

Isand66's picture
Isand66

Those look great.  I have to bake mine this week during my visit to North Carolina.  Hopefully mine will come out as nice as yours.  I'm going to post week 3 shortly.

jeano's picture
jeano

Smells good, bit of a blowout but it was cracking and I was afraid to delay baking any longer. Crumb will be revealed when I can't stand waiting....

 

Mini Oven's picture
Mini Oven

impressive!   (I showed this picture to my starter.  That should get them beasties going.  Reviving a stored starter here.) 

That's a beautiful loaf!   :)

jeano's picture
jeano

Aw shucks. Thanks so much!

Isand66's picture
Isand66

Looks like a beauty.

jeano's picture
jeano

I was tempted to bake it in a Dutch oven but followed instructions with two exceptions, one inadvertent, one intentional. I finished the bake at 395 instead of 385, that was an accident. But I didn't feel like it would take anywhere near 80 minutes to reach 200 even at 385 so I set the timer for 50 minutes and it was absolutely done at that point. I am impressed with the amount of height I got. Dough barely spread after being turned out.

Isand66's picture
Isand66

Mine came out very flat with no oven spring.  I must have messed something up.

jeano's picture
jeano

Dough was pretty easy to deal with, was this the wet dough you referred to above, or the malt rye? I was actually able to shape a respectable boule with the farmer loaf, which surprised me with this high a percentage of rye. The Rye Gods must've been kindly disposed towards me today.

jeano's picture
jeano

Husband rates this 'at least a 9' and I concur. I've made 50%WW bread that wasn't as light as this 70% rye. Unbelievable.

Apple Betty's picture
Apple Betty

Your cracking on the bread looks perfect, it appears you made the right decision to bake it then.  You did get nice height on this loaf.  The crumb looks good.

Isand66's picture
Isand66

No it was the malt rye.  I made 1 big loaf and it flattened out.

Isand66's picture
Isand66

Tastes great to though

Mini Oven's picture
Mini Oven

I have added another thread to continue on as the tests continue...

http://www.thefreshloaf.com/node/40832/ryetest-photos-thread-2