The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

BITTER BREAD TO BEAR, HELLLLPPPP Puh LEEZE

Sparkie's picture
Sparkie

BITTER BREAD TO BEAR, HELLLLPPPP Puh LEEZE

Hi

 

I made a other/starter ala Peter Reinharts Whole Grain Breads. Then I made a varient of RYE SANDWICH METEIL. Pages 112-115

 I was too short of time to drag out the vitamix to grind grain so I just used white flour for the soaker, and later on used rye for the final dough with white flour to dry it out. I used butter and sunflour oil and increased the salt to just over two teaspoons. (for me the betty crockre measure of 1/4 teaspoon per measured unsifted cup works perfect). The bread baked very very nicely.

 

I opted to raise it on a glass pieplate and put the whole thing on the baking stone, at 400 not 425, (I do not have parchemnt paper, I know a greased piece of brown paper would work nicely as well, even on the stone), then pulled it off the pieplate at 20 minutes and raised the oven to 425 ,unneeded I think but I wanted it to get closer to the iseal temp from the book.

 

Looked wonderful smelled grat, but , it has a bitter aftertaste especially at the crust. IS this a factor of my mother or the sye flour?

 

before I bake another to test the concept I would love a response from the baking community. I took pics if anyone is interested. If you are on LI and we can hook up while it is fresh I can give you a slice to toast or eat as is.

thanks

 Sparkie, LI NY

clazar123's picture
clazar123

IS it possible some of the ingredients have been around for a while? Flour gets quite an old taste when it has hung around for a while as can oil. Rye flour can also be old on the store shelf-check to see if there are any dates on the package.

 

Sparkie's picture
Sparkie

Hi,

All my stuff is fresh. Well with in dates. My lil sister came by today, I gave her some to taste, she agreered to the slight bitterness in the crust only. My wife does not even taste it.  I need to go slice a piece and cut off the crusts, then taste it. If it is the rye plus being "overbrowned" then I will back down on the oven temp.

thanks for your response , it is laways helpful to hear from those that do!

sparkie