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Submitted by KenK on December 11, 2009 - 6:52am Rye rolls
I feel like such a Rube. I made a rye bread a couple of weeks ago and while it was good; it did not taste in the least like rye bread. Come to find out that the taste I associate with rye is actually caraway. This recipe is derived from the BBA but I changed it some and it makes such good bread and so easy to make I will type out the way I did it. 4 ounces Hodgson mill whole rye flour 4 ounces water 1/8 teaspoon instant yeast Mix together and let sit on the counter for 2-3 hours and then refrigerate 12-16 hours Add to the preferment 9 ounces KA bread flour 4 ounces water 1 Tablespoon sugar 2 Tablespoons shortening 1 1/2 teaspoons salt 1 1/2 teaspoons instant yeast 2 teaspoons caraway seeds Mix and knead until smooth Bulk ferment about an hour at 70-72 degrees Shape and let rise 1 1/2 hours Bake at 350 for 20-20 minutes. Shaped After proofing
I scored one roll, obviously not needed.
Fuzzy pic of the crumb, we split the ugly one for a bedtime snack.
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Very nice rolls, Ken!
David
Ken you inspired me to try again at a rye bread
I followed your formula,times and everything was looking good. I think rye bread is going to be my unicorn. when the bread was done with the second proof it looked great. When I realized I had not oiled the second piece of plastic i used to cover the bread. It suck terribly and half the loaf deflated. Oh well. It still "looks"great" the crust has just a little spring, it smells wonderful and it feels light and airy. I promise myself i will not cut it open till dinner tomorrow. Here's a pic. of the rye along with yesterdays plain easy french torpedo loaf. I am very happy with my direct method french bread.
Your rolls look out of this world thanks for the inspiration
I have a couple of plastic
I have a couple of plastic boxes that I use for proofing. The largest one will just fit over that half sheet pan. I can put a couple cups of hot water in there if I want to warm it up, cover the top with a couple of towels for insulation. Usually I don't bother. I've got another one that fits over a loaf pan.
I'm sure it isn't "food grade" but the dough doesn't actually touch it and I figure most of the toxic chemicals have already leached out. It is about the size of the sheet pan and only about 5" deep. I think it was intended to store clothes and short like that so it would slide under a bed.