The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

rye

holds99's picture
holds99

I really like Hamelman's light rye bread (from his book "Bread", page 197).  I bake it fairly frequently and use it mostly for sandwiches and toast. I prefer a little tighter crumb so I don't use his 6 fold French method (page 249) nor Bertinet's slap and fold method when making this bread.  I simply use my Kitchen Aid and give it a couple of stretch and folds during bulk fermentation.  Anyway, for my taste this is a great bread, as is his Vermont Sourdough with Whole Wheat (on page 154).  For those who haven't made this bread, it's a winner and fairly easy to make.

Note: I doubled the recipe and these boules are approximately 3 pounds each. 

Howard

In the oven

 

Cooling rack

 

cdnDough's picture

Bread for the Holidays

December 22, 2008 - 8:51am -- cdnDough

I'm keen to see what everyone else is baking for the holidays this year.

My wife figures my bread is now good enough that we can have it on Christmas.  Her family is Swiss and usually buys quite an assortment of breads for breakfast on Christmas morning.  Attached is a photo of day one's baking ... 2 pain au levan, 2 pecan & cherry pain au levain, and a batch of Mark's Portuguse Sweet Rolls.  Day two (tomorrow) is a whole wheat sourdough, rye and challah.

davidjm's picture
davidjm

Since most break-baking professionals tend to emulate French bakers, I thought it might be instructive to post this picture and present some questions I am unable to answer at this time. 

We recently spend three weeks in France (in Northern Brittany and Paris), which really raised the bar of my bread baking aspirations.  Take the following sour-dough rye loaf I purchased in the "inter-marche" (normal grocery store) in Brittany, France.  Notice the shape of the loaf.  It is triangular.  In France, each bakery has characteristic shapes, sizes, and slashing patterns.  This was the only time I ever saw a shape like this.  The crumb was light and hole-y, but still had the "cake-like" texture characteristic of good rye loaves.  There are a few things I would like to know:

1. How did the baker retain the shape of this loaf while still maintaining hydration?

2. There were no slashes, but the crust was also not broken.  How?  Is that a feature of hydration and extensibility?

3. In France, to be considered rye, they have to have a certain percentage of rye flour to white.  This bread had a crumb that I cannot replicate with the 50:50 rye:white mix I use in my siegle au levain.  How did they make a nice dark rye loaf and keep an airy crumb?

 

Siegle au Levain

 

 

 

dragon49's picture

Making Rye and Buckwheat Breads with less All Purpose Flour

December 7, 2008 - 6:50pm -- dragon49

I've been making some good Rye and Buckwheat Breads with my Bread Machine.  I need to use at least 60% All Purpose Flour, othewise the Bread does not rise and form well.  I want to make the breads with less percentages of All Purpose Flour.  Is it possible to use Vital Wheat Gluten to accomplish what I want, or will Vital Wheat Gluten only help form and rise Wheat grains?

 

If it is possible, pls reply with some formulas.

 

If not, what else can I use to make good breads with less percentages of all Purpose Flour.

 

Thanks

 

ryeaskrye's picture

Reinhart's Bavarian Pumpernickel Question

December 1, 2008 - 11:12pm -- ryeaskrye
Forums: 

I recently bought Reinhart's WGB and have been reading and re-reading the Bavarian Pumpernickel recipe and my girlfriend keeps asking why I'm drooling. Silly me, I'm going to attempt something that might be beyond my abilities.

If anyone has made this, or if you can answer anyway, I have a question:

I found a slightly dented Pullman Loaf pan on discount. It is a 13"x4"x4" and says it is for a 1.5lb loaf. Reinhart's recipe is for 1482 grams or roughly 3.23 lbs., yet he talks about a single 4"x8.5" loaf pan.

karladiane's picture

Volkornbrot or Volkorn-brick?

October 29, 2008 - 4:12pm -- karladiane
Forums: 

A question on Volkornbrot for anyone who can provide some insight.

I've taken the "rye-bread" challenge, and have started attempting some rye loaves. I made "Vokornbrot" from Daniel Leader's "Local Breads", and although it is absolutely delicious, I'm not quite sure if I did it "right". I don't have any good frame of reference (it's been an awfully long time since I've visited Germany - too many years to admit).

ehanner's picture
ehanner

4 Pound Onion Rye
4 Pound Onion Rye

The image doesn't give the scale of this loaf justice. This was the last batch I baked today and I wanted to make a statement. I mixed 8 Pounds of Sour Rye starting with 1000 grams of rye sour that had 5% WW included. I stayed with the rye percentage of my usual loaf. Staying with my theme of onion rye breads with various seed combinations, onion and garlic chips. I made 2 2lb loaves in bannetons and one 4Lb loaf free form. Managing the slack dough from counter to pan was a trick let me tell you. Once it's down on the parchment, that's it, you don't get a second chance to adjust it.

This might be a little dark for some people but I'm shooting for a crispy crunchy hearty loaf that's loaded with after taste. I haven't cut into it yet but it smells really good.

I also baked 2 loaves of SD with Onions today similarly topped with abundant seeds and what not. That was just my daily bread with the dough made up with onion water and a handful of re hydrated onions in the dough. My daughter who says she doesn't like onions is drooling over her 3rd piece. Here's a close up.
SD-Onion close
SD-Onion close

So it was a fun day of baking. That re hydrated onion trick I learned from Norm is a real winner!
Thanks Norm !

Eric 

pmccool's picture

Zwiebelkuchen

October 16, 2008 - 5:13am -- pmccool

The Kansas City Star has an article in their food section that features a different at-home cook every week.  This week's featured cook, who grew up in Bavaria, shares her recipe for zwiebelkuchen, an onion tart.  She uses frozen bread dough as the base, more for convenience sake than anything else, but notes that her family made it with rye bread dough.  So, in celebration of Oktoberfest and in recognition of all of the rye bread posts recently, here is a link to the article with the recipe:

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