The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

80%rye

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Kuret's picture
Kuret

Seeing as rye breads are all over this place nowdays I decided to share some loaves I have baked the last weeks. First up is the 80% rye with soaker from Bread. This bread is really great! I made two of these 850g breads and they lasted a week each, with some saved in the freezer for the next time I make the Horst bandel black pumpernickel.


This is how one of the loaves looked when ready for cutting. A little overfoured I have to admit..


          


I am really fond of the cracks that appear when you make properly proofed rye breads. When I cut the loaves open I found a much more open crumb than what I am used to when handling this kind of high percentage rye, to me the crumb looks more like a 60% rye than an 80%. This combined with a robust rye flavor made for great open face sandwiches with cream cheese and chives. Who whould say no to that?


           80% rye crumb


I also baked some "american pumpernickel", I do not really know what classifies a bread as pumpernickel though. This loaf is a 40%rye made with finely ground rye flour with some ground up caraway and fennel added, the color is homemade caramel coloring. The tomato is a tomato..


          


          

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