The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Nov 4, Russian Rye

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Json's picture
Json

Nov 4, Russian Rye

It's been a while since I've used a recipe for bread. Is this something that anyone else does? I know that as a baker, one should not avoid measurements, but sometimes it's just so much faster to throw things together. I would have stopped if I got bad results, but unfortunately, the recipe-less breads are quite nice. 

 

I've been trying to work on my ears. They always come out a little toothy, so it's not as clean as I would want them. Any suggestions on how to get cleaner-looking ears?

Comments

golgi70's picture
golgi70

That is some serious grigne that many would be envious of.  I think you're doing it just right.  Beautiful bloom with the three different colors while attaining a beautiful ear with a burnt edge.  Doesn't get much better than that.  What do you mean by toothy?  Crunchy?  I'd love to see a picture of a slice and what type of loaf we have here?  Russian Rye is generally a hi ratio of rye flour that would deffinately not spring like this.  Love it though

Very nice

Josh

MisterTT's picture
MisterTT

Absolutely gorgeous bread, but that doesn't resemble a Russian Rye at all :)