Hey, y'all. I have finally decided to branch out and give honest-to-gosh rye bread a whirl. I have a nice rye starter working, and I'd love to use it to recreate the fabulous rye I had in southern Germany lo these many years ago. It was medium brown inside -- not as dark as pumpernickel -- with a dark, glossy, chewy crust and a fantastic spongy texture. And oh yeah, the taste. Magnifico. (My memory may be slightly colored by the fact that when I was eating this bread I was a hungry youn'un schlepping a 50-pound pack across the byways of Europe. But it really was delish.)
What can you tell me about clear flour and its uses? I have to chuckle at myself. I recently found this on King Arthur baking site and thought - oh great - a clear flour to use for dusting my bannetons! It won't even show! Oh my goodness. Well, at any rate I bought some and now I'm not sure what to do with it except that I know it is used in rye and pumpernickel. I have not made these types of breads yet however am always on the lookout for some great tried and true recipes. In the meantime this is what King Arthur says about it but please feel free to add all your kno
I am a serious cook and baker, but novice bread baker. I am particulary interested in dense German rye breads using rye berries, and am wondering if there is one book that stands out in giving space to German breads alongside French and Italian styles. I know that the Village Baker has some German recipes, but I am wondering how The Bread Bakers' Apprentice compares in covering dense German breads.
For example, I'd like to know how little flour you can get away with, and how long the berries need to soak.
Here is a photo of my rye made in the Le Creuset cut to show the crumb. The taste was delicious, moist and tender, the crust was tender and crisp. I used 2 T. Vital Wheat Gluten and I think that is why it was 3 1/4" high by 7" wide. I made it in a 4 1/2 qt. Le Creuset. I'll make it often.
I posted a photo of this rye bread in a forum but thought I'd put a picture of it here along with a photo showing it cut to show the crumb but can't figure out how to post two pictures in one post. Oh well, I'll have to put the picture in a second post here in the gallery. weavershouse