March 27, 2010 - 4:01pm
Rye Bread
Here is my recent Petaluma Rye. Small percentage rye but large rye flavor. This is from Laurel's Breadbook. Comments please. Ray
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Here is my recent Petaluma Rye. Small percentage rye but large rye flavor. This is from Laurel's Breadbook. Comments please. Ray
Bread was baked one at a time under stainless cover on stone. The steam helped a bit with the crust. I added carroway seeds as an afterthought, on the loaf rather than in it. Really nice flavor from the whole rye flour about 17%. The other flour was whole wheat. Ray
The crust is lovey browned whole wheat richness and then the extra kick of rye! Lovely crumb to sink one's teeth into! Is it as soft as it looks?
Mini
Great color and nice amount of oven spring for a wholemeal loaf.
I didn't know anyone still used Laurel's Kitchen. It's a classic, but I consider somewhat of a historical oddity at this point. :)
David
Can you post the details of the recipe, please?
Hi Mini, Thanks for compliments. The bread was soft, and chewy at the same time. The crust was absolutely brittle when toasted. Really satisfying bread. Thanks again, Ray
Hi Matt H. Thanks for nice comments.
The color and spring, really happend with this bake. I am curious, and amused at your characterization of the book. Do you feel that it is outdated? The book and I go way back together, like good friends. You might say we are both historical oddities. (chuckling) at least I for sure. I am in a comfortable rut in my use of this book. I really enjoy the bread from it, and the easy and unambiguous recipes. I have many of the other important books on bread, but keep gravitating to the familiar. Perhaps it is time that I leave my comfort zone, and opt for more challenging fare. Thanks again for your response, Ray
Oh, don't get me wrong. I cherish the copy that I own. But I'm an engineer in my 30s, and when I read it, it seems quaintly dated and a little hippy-dippy.
For example, I recall the authors writing that you must knead for a minimum of 10 minutes, usually more. I've adopted the more contemporary ideas about high hydration doughs using small amounts of yeast, and I've made some incredible loaves with no kneading, or with just a few stretch-and-folds. I don't think these ideas were in common currency among home cooks and cookbook writers two decades ago.
I remember being baffled by their long description of the bread they call Desem. I couldn't understand how it was different from a stiff, low-hydration whole-grain sourdough, couched in some mystical mumbo-jumbo.
I also recall some rather dubious claims about nutrition and some procedures that I wouldn't consider too sanitary when it comes to handling doughs.
Hi David, thanks for noticing, and the fine compliment. Ray
Beautiful loaves! At least classic recipe works well....it looks delicious!
Hi jennyloh. Thanks for your nice compliment, and supportive view. Ray
Hi nicodvb. Thank you. I haven't forgotten your request, just trying to think of a way to share this recipe, short of printing the whole thing. I am concerened that I would leave out some important detail . If your are from the states, the library is an easy way to see the book. There are zillions of copies out there. You might enjoy trying some of the other recipes as well. Ray
Those are lovely. The spring, crust, crumb....they are beautiful.
They look delicious also. ;)