100% rye bread (third time is a charm)
A few weeks ago I tried my first 100% rye bread. I wrote about it in a previous post (click here for link) . In the meantime, I received a fantastic bread pan special for rye breads from a friend from Russia, Masha (mama lunetta ) and I imediately used it. I was very happy and confident, but the bread was a semidisaster. Please check my post here to see what I mean  (beware, not a pretty image, my bread). I wouldn't give up so I went to Mini Oven for help. How to season the pan, how much dough do I need for this new pan, how to set the oven, etc. A lot of new factors for me, but thanx to Mini, I'm happy and proud of my first successful 100% rye bread!
And the result... voila:
I began with Andy's formula , I used some altus I had from the previous bake, I put some rye flakes and I all the four I used was rye flour type 1150. Unfortunatelly I forgot to add the honey in the scald, and I thought I'll add it next day in the final paste, but I didn't write it down and I forgot completely :(.     
Good news for me, I'll receive a jar of blackstrap molasses at the end of May! I can't wait to try the real thing!
The taste is delicious. The crust is chewy, the crumb is moist, but not sticky, the rolled rye give a nice texture and contrast, the coriander is there but not dominant (I put less than in Andy's recipe, maybe next time I'll add a bit more). I miss the sweetness of honey and I sense that I'm very close to a extraordinary bread but not quite there yet. After few days the taste was better, richer and the crumb colour was darker.
Another thing that bothers me... I remember Phil saying once (click for link)  he could fold a slice in half without breaking. I can't do that :( I wonder why?
I wrote the modified formula on my romanian blog Apa.Faina.Sare.  (translated: Water.Flour.Salt.) (link for post here) , translation is automatic and pretty bad, but if anyone is interested in more details, please ask.
Thank you Mini Oven, thank you Masha, thank you Andy, Varda, and thank you all who helped me along the way and encouraged me in my previous attempts.
ps. please stay close, I'm dreaming, negociating and planning to open a bakery here in town and I'm scared and don't really know where to begin with. All I have are my hands and my passion... will it be enough?! ♥