The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

After 18 hours of baking...

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nicodvb's picture
nicodvb

After 18 hours of baking...

directly to the pictures



 



 


The real color? something in between that of the two pictures. Unfortunately digital cameras seem to hate black objects. I added something white all around to force a sharp contrast, but evidently it was not enough.


How I did it: first leaven with a touch of starter, 50 gr of rye and 50 of water.


Soaker with 300 gr of rye, 2 teaspoons of malted barley flour and 600 gr of r.t water, mixed well and kept around 65°C for 2 hours.


Final build with 350 gr of rye and 50 gr of grossly cracked sunflower seeds.


I made the dough double a first time, than I added 14 gr of salt, reworked the dough and let double a second time in the pullman pan, than baked the bread completely covered for 18 hours at approximately 130°C (it's my funny oven on the stove, so I can monitor but not control the temperature... I wonder if 130°C (sometimes 140) aren't too much).


Well, the taste is.. there are no words. It has an incredible deep aroma of malt and a sweeeeet taste that I love!


 


The rye I used was cracked rye that I refined in a blender, something like a coffee grinder. The final grind was a very gross flour, so to say.

Peasant Baker's picture
Peasant Baker

What perfect color!! I love dark rye's. Amazing.

Daisy_A's picture
Daisy_A

That is a very rich looking loaf nico. Bet it tasted gorgeous!


Kind regards, Daisy_A

ananda's picture
ananda

Hi Nico,


Yes I take your point absolutely about digital photography.   I generally take the same shots with my camera using 3 different settings, then decide which has worked the best.   Each one will present the loaf in a different colour.


Well, that "funny oven" of yours is clearly producing dark rich and fully flavoured breads.   I love the mash technique too.   I see you've introduced delayed salt just for good measure.   There isn't an end to your experimentation is there?


Great work as ever


Andy

nicodvb's picture
nicodvb

not really, it's the fun part that I don't want to give up.


I used  the delayed salt method that Mini adviced in her favorite rye recipe and I have to say that it really paid back.


Thanks to all of you!

Mini Oven's picture
Mini Oven

:P

nicodvb's picture
nicodvb

As usual it gets better over the days.


Thanks, Mini