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The 100% rye was a completely different animal. Using a combination of white and medium rye flours, the dough was really strange and plastic--more like working with soft modeling clay than bread dough. Being the first time I'd done this, I just trusted the recipe and hoped for the best.

Rises were long, probably owing to the cool temps in the kitchen. The first rise was around 5 hours, the second almost 3. It came out of the brotform still fairly dense and heavy for its size.

So I thought I'd test 'em out with some sourdough! You may have seen a previous post I made (which probably should have been a blog post) about getting back into sourdough. I'm going to break this into two posts because of all the pictures.

Not a yeasty I know BUT i hope I will be forgiven as I wanted to share it with you all....

Mainly because we all like to make complex breads etc and sometimes, especially at Xmas when we are pushed for time, its nice to have something that is quick and easy!!

And impresses the hardest MOTHER IN LAW!!! 

Michelle’s Marvellous Hokey pokey Trifle…..BOOZE FREE….

Before some of you all get flustered, you CAN easily adjust and add in the BOOZE!!!

Phew!!! Keep the pants on!!

We made these the same way as always but these I would have to call a failure compared to: 15% Whole Wheat Bagels with YW and SD Desem Combo Starter   Use that post for the method with the changes listed below.

    This was going to be bread for my wife's stuffing this weekend, but the impending snow storm has postponed our family dinner and the need for stuffing.  Not to mention she informed me she wanted a simple white bread and challah bread anyway, so I will be happy to eat this tasty cheesy, eggy bread all by myself.  No complaints here as this turned out excelle

Timing is everything.

Good timing makes a joke work, as bad timing does the same for tragedy.

For bread, though, it means nothing.  Bakers who brag about using long fermentation times puzzle me.  I mean, I know what they mean, but do they?  I, too, am guilty of using this idea when discussing bread.  Why?  It's convenient.  Everybody knows it.  It's an available reference point.

And yet it all means nothing.