The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Graid's picture

What sort of rye is this and how would I achieve it?

January 30, 2012 - 6:27pm -- Graid
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I was until recently under the mistaken impression that all rye bread was the sort you get in supermarkets in the UK and Belgium and Sweden. Small, dense, dark, and exceedingly rich in flavour.

This is the picture of the common UK brand. Like in Belgium and Sweden it is sold in the UK in pre-sliced form. The texture is crumbly and the bread has a habit of falling in half when you take the slices out. 

goren's picture

Fermentation has little effect? (beginner seeks advice)

January 21, 2010 - 8:39am -- goren
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I've recently started trying to bake bread. I've tried a few plain breads from "The Bread Baker's Apprentice" and I feel like I'm getting bland bread. I find the bread even lacking in that nice yeasty flavour. I've done overnight fermentations in the fridge as well as out. 


 


Can anyone advise on what I might be doing wrong?


 


Thanks so much!

rdphillip's picture

High Gluten puzzle.

September 19, 2009 - 1:43pm -- rdphillip
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My wife mail ordered some high gluten flour from King Arthur Flour for our anniversary a few weeks ago, and I used it to make bagels. This is the first time I've used high gluten flour and the flavour was truly wonderful. My puzzle is this: was it really the high gluten content or just the fresh flour that I tasted?  How exactly does high gluten flour contribute to the taste of the bagel? I'm not questioning the effect of the gluten on the texture of the bagel, (they were noticeably firmer) just its contribution to the taste.

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