The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

This would be my first Transitional Light Rye Metiel ...

michael p's picture
michael p

This would be my first Transitional Light Rye Metiel ...

From Reinhart Whole Grain Breads p. 178 but using light rye because that's what I had in the house.  Also this is the whole batch, I think his loaf sizes from his recipes are kind of small so I wanted to make one loaf, one batch.  Maybe a little too much flour on top. No slice, just out of the oven and I want to save this one...

michael p's picture
michael p

No getting around it, the crust is burnt.  But the guts tastes pretty good.

Mebake's picture
Mebake

Doesn't look bad at all Michael! I havn't tried Peter's Meitel, yet, but yours looks very appetizing! Well done!

michael p's picture
michael p

Thanks for the kudos.  I obviously way over-floured the top before baking, and the crust has a burnt molasses taste, I might omit the molasses next time.