The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Say Cheese!!

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MissyErin's picture
MissyErin

Say Cheese!!

Pierre Nury's Rye 3
 

I was tired of drooling over Zolablue's pictures of Dan Leader's "Pierre Nury's Light Rye" and decided to try it for myself.  This bread is *amazing*.  I sent the second loaf home with friends of ours that came for dinner.  It was a really nice addition to the cheese plate - and every piece was gone in about 15 minutes - there were only 4 of us!

Two days ago I started a buttermilk bread from Laurel's that I finished yesterday.  That was the softest whole wheat sandwich bread I have ever made.  It is amazing!  So much flavor and so tender.  Probably will be our regular sandwich bread in the house.   

 buttermilk bread 1

The only changes that I made to Dan Leader's recipe were the following:

I didn't do the second rise before the retardation.  I did it after.  I couldn't stay up late enough waiting for it, so when I went to bed I threw it in the fridge.  Then took it out this morning and let it sit at room temp for hours... like 7 or 8.  Three hours to accomodate for the "before baking warm up" and another couple hours for the second rise that I didn't do last night.  I then shaped as directed and baked for the longer of the time range and the oven spring was tremendous!  The first loaf was not shaped nearly as nice as the second, but it was incredibly easy once I tried the first and figured out what he was describing us to do.  I'm finding that I'm departing more and more from the recipe's directions in order to fit my life.  I'm just trying to be less fanatic about the whole process.  Its refreshing :)

 

 buttermilk bread 2

 For Laurel's Buttermilk bread, I didn't follow the recipe exactly, in that I did an overnight retardation that she doesn't call for.  I let it rise twice and then threw it in the frigerator overnight (forgetting to punch it down before hand).  When I got up in the morning I took it out and halved it, and shaped them into loaf pans.  Then I put those in the fridge all day while at work, then baked them when I got home.  They are really beautiful loaves.  I gave one as a gift today to a girlfriend that went with me to a whole grain baking class.  We had a ton of fun and got to try some great foodie samples.  Those classes always re-enerigize my love for whole grains.

Pierre Nury's Rye

 As you can see above, the loaf on the right isn't nearly as nicely shaped as the other.  But, before our friends got to the house, I cut that one up to put on the cheese plate and no one knew it wasn't such a pretty loaf to start with.  Then I was able to send our friends home with the pretty one.  I can't emphasize how great the bread was.  It was good that we got it out of the house because we would've continued eating it.  *gasp!*

 

Pierre Nury's Rye 2

 

The crumb is so open.  I was so happy with this loaf!  It was so chewy and the crust was so, well, crusty!  Just perfection...

Pierre Nury's Rye 4

The perfect pairing with Kalamata olive spread, strawberry preserves, Stilton and Brie... and a few pecans for accent.  I think I could have this as my dinner every night.  Not just an appetizer... wow.  

Pierre Nury's Rye 5


 

Pierre Nury's Rye 6

Not so chatty tonight... tired... will bake more tomorrow.  Hubby is off to see family and packing some bread along as gifts.  :)

Comments

weavershouse's picture
weavershouse

You did a great job on both breads. I know what you mean about the light rye, it's amazing. The Buttermilk loaf looks beautiful and I hope to give it a try. Thanks for posting great photos.                         weavershouse

Thegreenbaker's picture
Thegreenbaker

Your bread is gorgeous and I am now so hungry.,

 

Cn I have some cheese? Just the nice gooey Brie (or Camambert?) ooooohhhh I havent had any in ages and now, thats all I want. :( 

holds99's picture
holds99

Very nice job. Both breads look great, but the light rye really looks near perfect.  The pics are very well done.  I saw Pierre Nury's light rye recipe posted the other day so I went online, to Amazon, and ordered Leader's book, which just arrived.  Now you've given me motivation to try it as the first recipe from the book. 

Howard

MissyErin's picture
MissyErin

The Nury Rye is something I'll definately make frequently - it was so easy, and such a pleaser!  I found the motivation on here to try it from Zolablue's posts and I am so glad I did!  Good luck!!

Melissa in Atlanta