HarryGermany Rye Bread, Part II, This time for beginners
Let's experiment. Let's just let novices repond to this thread. So if you are 2 yrs. or under in experience I invite you to respond. If you are more experienced, like 95% of the members here, feel free to move on to other threads and share your expertise elsewhere.
Ramona, are you out there??? I did it again; I made another loaf and just took it out of the oven. Looks fine to me. This time I folded rather than left it as Harry suggested for the 2 hour wait time. All came out fine.
Now then a suggestion just for us beginners....There are different views of thought on slicing or not slicing rye bread prior to baking. I don't want to get involved in that argument however I know that Hamelman likes his 'dough dockers'
(Dough Dockers ... Perforate dough to minimize bubbles in baking; Stainless steel pins ... Roll over dough to minimize the rise and exploding crusts(
If like me you do not have easy access to a dough docker :-), I suggest using one of those long metal pointed 'things' that people use to test if meat or cake is baked. If you just use that and poke all over the top it should work fine. It did with me. (formerly i tried a cheese cake pronged cutter, which was close, but the ends are not pointed so it does not really work.)
Also, and this is from one beginner to another, I realize that one of the most frustrating things about bread baking is that as I bake my standards and awareness level rise. Have you noticed that? Bread ain't just bread anymore; it's gotta be a damn art object that doesn't just taste good but looks good as well. I gotta analyze and decide if my crumb, crust, etc. are sufficient. I am sure this is a phase I will get through but for the time being the more baking I do the higher my standards go.
Floyd is of course masterful in his posting of a simple bread recipe that is easy to make and looks fine. I am sure confidence will come with more baking but I greatly doubt it will be within my life time....8-)
Let me know how you do with your go around on this recipe this week.