The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

nury

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dmsnyder

 

Nury's Light Rye Bougnat

Nury's Light Rye Bougnat

 

Nury's Light Rye Bougnat Crumb

Nury's Light Rye Bougnat Crumb

 

I was inspired by zolablue's photos of her baking of this bread and the enthusiastic comments of all the others who made it. So, this was my first attempt. I say "first attempt" because, while this bread is absolutely delicious, it did not have the gorgeous big holes that zola's did and that this bread should have.

 

I used whole rye flour and Guisto's Baker's Choice. I developed the gluten well, I think. Either the whole rye required more water be added or the Guisto's flour wasn't quite strong enough, or both. Maybe I "patted" the dough a little too firmly and busted too many of the big bubbles.

 

Any other thoughts or suggestions for improving my next attempt will be appreciated.

 

And, by the way, I wouldn't want to encounter these slugs crawling out of my garden, either. They are kinda cute, though, in a way.

 

David 

 

 

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