The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Rye Test 4B

pmccool's picture
pmccool

Rye Test 4B

This week's breads included Almond Bread and Kashubian Potato Rye.

The Almond Bread has a lot of possibilities that I think were sabotaged by an excessive temperature for too long a bake.  Here's hoping that gets worked out.

The loaf:

Looks pretty enough, no?  It's armor plated, though; one of the side effects of the baking profile.

And the crumb:

The Kashubian Potato Rye, on the other hand, turned out spectacularly well.  Even though I pushed the fermentation to what I thought was nearly over-proofed, there was still substantial oven spring:

The crumb is surprisingly open for a no-wheat bread:

It is very moist; I should probably aimed a few degrees higher than the 203F that it registered when I took it out of the oven.  It's a very good sour rye and would pair nicely with sweet pickles, cured meats, or strong cheeses.

Paul

Isand66's picture
Isand66

Very interesting bakes Paul.  That almond bread sounds enticing and I'm sure will be improved in the final book.

Curious about the ingredients in the potato loaf.

Regards,

Ian