 Submitted by thebreadfairy on January 2, 2010 - 10:27am
As I get deeper into the exploration of rye breads, I am working also on developing the "Won't" power to leave them alone for the 24-48 hours that are recommended to let them mature. I am interested in hearing how TFL'ers store the rye breads during this time. Do you leave them bare, do you cover them and if so, how? Any advice will be appreciated.
Jessica
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Jessica
http://www.thefreshloaf.com/node/11005/how-rest-rye-breads-postbaking
Click on the "add to favorites" at the bottom of the intro thread so you can find it again. It will then show up when you click on "My account."
Duh!
I must be doing too much baking and my brain is fried (pardon the mixed metaphor). Thanks for pointing out that link, Mini. What makes it even scarier is that I had started that other thread as well. I guess CRS Syndrome is in full bloom.
Jessica
Where is: "add to favorites"?
Help! I can't find "add to favorites" at the bottom of the intro thread. What am I doing wrong?
Add to favorites
I believe your problem might be that you haven't logged in on the site. Once you do, that option will be available at the bottom edge of the first entry in the thread. Hope that helps.
thebreadfairy
Go to top
Check out the bottom of the first post in the thread.
Got it. Thank you!
Got it. Thank you!
The "Won't" factor
The Bread Fairy,
I chill (about 40 deg F) the sponge and flour blanket for about 24 hours after a 2 hour rest at about 85 deg F. This 2 hour rest gives the sponge a chance to get going. I also plop the salt in the middle of the flour blanket as per my bread machines instructions for the yeast. The yeast has already been mixed in the sponge and more in the blanket per Rose Levey's "The Bread Bible." If you know that recipe for Jewish Rye, these are a couple of variations. I now get the lightest fluffy loaf of great taste. The "Won't" factor is really important. NOTE: One time I left the thing chill for 48 hours. The extra liquid (alcohol) produced by the yeast baffled me but I just added more flour until the dough was sticky not tacky. It was my best tasting loaf yet, but I did not like the crumb but I tried to knead it by hand and I did not take it far enough. That is why I now use the bread machine to do the mixing and kneading. I do the rest.
I hope this helps.
Rose Levy's Jewish Rye
Thanks for the recommendation. I have not tried her formula yet but will take a look at it.