The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pierre Nury Light Rye

  • Pin It
ohc5e's picture
ohc5e

Pierre Nury Light Rye

Just made this bread for the first time with a mixture of KA bread flour and Sir Lancelot High gluten (I can't remember exactly but I think i used 1/4 of the total weight).  It turned out pretty well; I tried to shape them similarly to Zolablue but to no avail...

I used Bob's Red Mill Dark Rye Flour.  It doesn't say anywhere on the package whether or not it is medium or whole rye flour.  It is pretty fine but it has flecks of bran mixed in. Next time I will track down some finer rye to see if it makes a difference in the crumb.  It was pretty open but not as much as I was hoping.  The dough was clearing the bottom of my Viking mixer after 10 minutes, maybe I will also add extra water to see if I can get the crumb more open.  The flavor reminded me a lot of Leader's Pain au Levain.  Seeing as how this bread is to be made over 3 days (from refreshing to baking), I will probably make the pain au levain more often in the future.  Ate it tonight with some French goat cheese...

Pierre Nury's Light Rye

Pierre Nury's Light Rye 

Pierre Nury Crumb

Pierre Nury Crumb 

Comments

ehanner's picture
ehanner

Well done! The crumb looks open from here.

Eric 

dhj's picture
dhj

Hi,  I have made this 2 or 3 times:  lots of open webby holes, great taste but I can't get a dry dark  crust even starting at 500 degrees.... baking on a preheated darkened baking sheet...

 

anyone have ideas... how did you get this lovely crust? 

ohc5e's picture
ohc5e

dhj,

 How long are you baking the loaves for? Are you baking on a stone? I baked the loaves at 450 for the full 30 minutes and then let them cool in the oven for 5 minutes with the door ajar.  Hope that helps... 

weavershouse's picture
weavershouse

You did a great job with this recipe. Delicious isn't it. I see you baked it till it was really nice and dark. I think you have a nice open crumb too. This is my favorite.                                                   weavershouse

Mini Oven's picture
Mini Oven

(obtained by throwing the seeds into a small mill/blender) and 200g coarse wheat flour included into the 450g flour. Tomorrow it gets baked, sliced and dragged thru a hot pan of olive oil and chopped wilted Bear garlic leaves. Maybe with smoked trout fillets and horseradish whip cream sauce (just a little, would't want to overdue it) served up with a nice dry pear/apple cider in a tall fluted glass.

Mini O