The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A Little More Rye

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wassisname's picture
wassisname

A Little More Rye

     I enjoyed the last country rye I baked so much that I tried another one.  This is the Polish Cottage Rye from Local Breads and the formula is pretty similar to the one I used for the last bake.  The only place I really strayed from the book was to use a coarse, whole rye instead of a white rye. 

Two main differences between this and the last bake:  a long knead rather than stretch and folds and a less aggressive bake.  It was nice to be kneading again, even with such a sticky dough.  All that kneading lent a bit more strength and a bit more chew to the crumb.  In combination with the cooler bake it made a crust that was more crispy-chewy than crispy-crackly. 

   All in all a very nice bread.  These light ryes are beginning to grow on me.  I think I'll head back to the books to find the next one.

Marcus

 

Comments

dmsnyder's picture
dmsnyder

Leader's Polish Cottage Rye is a wonderful bread. I also prefer it with whole rye than with white rye.

David

wassisname's picture
wassisname

Thank you, David.  I ran across your post of this bread before I baked it (I like to do a quick search when I can just to get a better idea of what to expect).  You made it looked so good I just had to give it a go!  I didn't get quite as much loft, but even so, it's just such a nice bread - even made a giant slab of French toast with it this morning, mmm...!

Marcus

ananda's picture
ananda

makes all the difference, Marcus!

And it has to be dark rye too, for me!

Lovely breads

Andy

wassisname's picture
wassisname

I think I'm sold on the dark rye as well, Andy.  The bread still comes out with a nice, light texture so why not?  Would a white rye ferment more slowly, I wonder?  This dough rose so fast it was almost scary!  I think I underproofed it a touch just because of how fast it came up, but now that I know I'll be ready for it next time.

Thank you for the kind words,

Marcus

holds99's picture
holds99

Lovely crumb, crust and color. 

Howard

wassisname's picture
wassisname

I appreciate it, Howard.  Your cracked rye pain au levain post (beautiful bread, by the way - I'm green with rye envy) got me eyeing the bag of rye berries in my cupboard, thinking maybe I could throw a few in the spice grinder and add a bit more texture to my next loaf.  Hmmm... we'll see.

Marcus

varda's picture
varda

your posts on rye.   This one looks terrifically moist and substantial.  -Varda

wassisname's picture
wassisname

The formula worked like a charm - highly recommended!  It turned out to be a great keeper as well.  Great sandwiches for days and good toast even after that.

Marcus