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cook rye

nicodvb's picture

Cooking rye bread?

September 3, 2009 - 3:12am -- nicodvb


in many recipes I read the cooking is required to be made "undercover", that is with the pan enveloped in aluminum foil, while in others the envelope is not required and generally a much higher temperaturae is used.

I noticed that when I don't cover the pan the bread comes out with a gummy and tough crust, that I consider really annoying; moreover the crumb comes out lighter and less sweet.


I'd like to have some advise on the cooking method to use; at the moment I'm relying just on luck and on past experience rather than on a methodology.

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