The Fresh Loaf

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cook rye

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nicodvb's picture

Cooking rye bread?

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


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.


 

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