The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye Test, Week 2, C

Paddyscake's picture
Paddyscake

Rye Test, Week 2, C

Huge oven spring for Zakopane Buttermilk Rye. This loaf was slashed down the middle and also along the sides.

Under proofed?

 

My other loaf, Milwaukee Potato Rye was not worthy of a picture....

Apple Betty's picture
Apple Betty

How was the taste of the Zakopane Buttermilk Rye?  It's still a nice loaf of bread.  Get ready for week 3.  More success to come.  Looking forward to your pics next week.

Paddyscake's picture
Paddyscake

Thank you, I need to figure out how to avoid the explosion.

This loaf has cumin seeds in it. I've never had them before and really liked it. I use ground cumin fairly often, but never really noticed it in seed form.

suave's picture
suave

Use of cumin in Eastern European and German breads is almost always a result of a translation error.  For example, Polish word for cumin is kmin, and for caraway it's kminek.  My book says kminek for this recipe.

Paddyscake's picture
Paddyscake

Huh. Interesting. Well the translation error works well :  )

isand66's picture
isand66

I wood say most likely under-proofed or maybe your shaping was not tight enough. 

I'm working on my second bread the Oat rye bread as we speak. 

Next recipes are very interesting.

Paddyscake's picture
Paddyscake

Stan seemed to think underproofing.

I'm liking the sound of my next 2 loaves, a Dark Beer and Ham Rye and Rye Raisin scones. I have to wait for the weekend though.