Greenstein's Jewish Rye ....flat
i decided to try greenstein's jewish rye, not the corn rye. it didn't go well, or rather end well. i just pulled the first loaf out of the oven and it's flat as flat can be. i have a feeling i either had the dough too wet, or kneaded too long, or proofed too long. not sure if one or all of those things happened. the loafs doubled nicely in the baskets, but when i turned out onto parchment paper to slash and bake, that's when the trouble begain. first loaf was too big to fit under the cloche (long cloche) so i thought i'd try w/o steaming. slashing caused the loaf to spread out .....quite a bit and i sprayed a bit of water on top of the loaf, hoping that this would help it to steam. apparently not. here's the pix (sad)
Greenstein's jewish rye
this is only my second attempt at a batard shaped long loaf and i'm not having real good success with these. the boules seem to do better for me.
i didn't wait very long to check the crumb....figured since it was a lost cause anyway....what the h#ck.
the good news is it does taste wonderful, it just looks .....Not too great.
Jewish rye crumb
here's the pix of the second loaf, a boule....got a bit of oven spring.....not very impressive though. i knead the dough for at least 20 minutes before i got the amount of window paning that i like....greenstein says to knead for 8-10 minutes. but i wanted to go by the dough and not the clock.
Jewish Rye #2 boule