Rye Test 3B
This week's breads for the B group were a Gotland-style Bread and a Kassel Rye.
And a different angle:
I like this bread a lot. One deliberate change that I made was to substitute fresh orange peel for dried peel and I really like the flavor bump that brought. Since the bake finished rather late in the evening and I wanted to go to bed, the bread was bagged when only about half-cooled. That isn't really what I wanted to do, but it beat staying up late waiting for it to cool further, or leaving it out all night and making it too dry in the morning. The unexpected effect is that the bread is very moist, almost cake-like but firmer. It's a lovely texture although I expect not quite according to Hoyle.
The Kassel rye loaf:
And the Kassel crumb:
This is another good rye bread. The crumb is very even; it will make a great platform for sandwiches. Note that there is some cracking on the loaf. It would have been significantly worse if I had not pushed the proofing beyond the recommended degree.