The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

65% rye bread

Dsr303's picture
Dsr303

65% rye bread

i took a three day intensive sour dough class at King Arthur Flour in Vermont a couple of weeks ago.

Baked off this bread today. Am happy with the results. Great flavor,nice crust.

Mini Oven's picture
Mini Oven

I got a 60% rye in the making.  Hope it turns out as beautiful as yours! 

Mini

Dsr303's picture
Dsr303

Thanks Mini, Had to taste it last night..Really good flavor .Next time I'll make it larger for sandwiches, all around I am very happy with it. No baking for this week going up to 90

Weizenbrot's picture
Weizenbrot

...I'm always looking for more rye bread recipes.

Dsr303's picture
Dsr303

posted recipe in recipes

Dsr303's picture
Dsr303

anyone ever try a peach pecan sour dough boule? Thinking I would probably have to adjust hydration as peaches are pretty wet? 

dabrownman's picture
dabrownman

it to make for a well risen loaf that has to be tasty.  Well done and happy baking.  The classes had to help with a bread like this one

Dsr303's picture
Dsr303

Thanks..Now...ever make a peach pecan sour dough?

Mini Oven's picture
Mini Oven

and then add to the dough, that way it wouldn't mess with hydration.  

Dsr303's picture
Dsr303

Thanks that's a good idea Will try it