The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye Gang-B, Week-2

MANNA's picture
MANNA

Rye Gang-B, Week-2

Here is my first bake of week two recipes, Milwaukee Rye. Very good bread. Nice soft crumb and a chewy crust.

Comments

isand66's picture
isand66

Looks great!

MANNA's picture
MANNA

Thanks it tastes great too.

Paddyscake's picture
Paddyscake

I'm in Group C, but have Milwaukee Rye this week also. I'm not having very good luck with it. It was extremely dry when mixing. Did you use volume or gram measure? The yeast gram measure was off for 1 teaspoon.

I don't know where I went wrong, but yours looks great. This is a first for me..I've never baked a baked a brick and I think that's what I'm going to get.

MANNA's picture
MANNA

I dont want to get in depth to much, fear overstepping any boundary. Mine felt dry and I had problems when shaping it, didnt want to seal to itself. I allowed it to relax for 30 min then reshaped with wet hands and that solved the problem. Even though it seemed dry it baked up wonderfully. Im going to recommend the inclusion of the verbiage "shape with wet hands". I wouldnt increase the hydration since the crumb was really nice the way it was. Also, I use grams when baking. I check the grams and percents then convert to ounces on the recipes. I havent checked the volume measure though.

mezalkb's picture
mezalkb

Your loaves look great! I found the formula quite easy to follow! I used weight measure. It was a firm dough but a bit sticky. My family loves it.  I'll have to upload a pic tomorrow from my laptop. (Is there anyway to do it from an iPad?)

jeano's picture
jeano

I think my half Polish husband would love this.

MANNA's picture
MANNA

Here is the pic of my other loaf for this bake, Frisian Black Bread.

 

mezalkb's picture
mezalkb

Looks like your dough had a lower hydration level than mine.  I measured by weight.  Did you use weight or volume?

MANNA's picture
MANNA

I weigh everything in grams.