December 17, 2009 - 11:07am
The perfect rye for bread bowls (and spinach dip)...
I need one. Not too heavy on the rye...maybe 20% or so. I prefer using stone ground whole rye as much as possible as it is the easiest thing for me to get where I am.
Going to search the forums and blogs, but I figured I'd ask opinions about what recipes *you'd* use before I go about choosing one.
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I am going to do a better write up in the next couple days but here it is in a nutshell.
650g Whole Wheat Flour
150g Rye flour
200g AP flour
650 ml water (100° f)
2-1/2 tsp yeast
2-1/2 tsp salt
--1 egg for wash--
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Mix everything together in a large bowl. knead everything together into a smooth dough. Let rise until doubled. Form the dough into small boules. Preheat oven to 450 ° f-475 ° f. Wash with the egg to help seal the crust. Let rise until almost doubled and bake for about 25 minutes until done. Internal temp of 195° f
See here for some more info.
http://www.thefreshloaf.com/node/13377/what-i-baked-week