February 1, 2010 - 7:52pm
Is this the correct rye bread crumb?
Hi all,
I have been baking Hammelman's Sourdough Rye Walnut and Rye Walnut Raisin bread for a while. I love the flavor and look; however I wonder if my rye just isn't rising. In know rye doesn't rise like white flour, but I thought there might be a bit more air in the crumb. Any comments for the photo below?
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and the bread & answers can be found here:
Sour Rye from Back Home Bakery recipe
Basically, my rye bread came out pretty close to what you have and the experts, including ehanner, dmsnyder, PMcCool and mcs (Back Home Bakery) among others who know a hella lot more than I do, said mine was fine. Yours is similar so I'd say that it's probably on the mark.
Your bread looks dang good too!
for a darker crust but it looks pretty good to me!
It's very attractive!
Hey ya'all, thanks for the comments. I get nervous leaving my bread in the oven longer - some of my white sourdough crusts have been a bit tough... not nice and crackly but more thick-skinned, and I always thought it was because of the long bake.
Thanks again for all your comments.
if you keep your bread in a plastic bad the crust will soften.
Also, after baking spray or brush often the bread with water: it helps preventing the formation of the crust.
Rye crust=leather ;(