November 19, 2014 - 9:52am
Rye Test Week 3
Danish Rye Bread
Crumb Shot
The other one was a Yogurt Rye Bread.
The proof for this was extremely long and still didn't rise like it should have. Although it still tastes good.
A crumb shot.
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Danish Rye Bread
Crumb Shot
The other one was a Yogurt Rye Bread.
The proof for this was extremely long and still didn't rise like it should have. Although it still tastes good.
A crumb shot.
Looking good on the Danish Rye. Looks like your Yogurt Rye was under-proofed or your starter may have been uncooperative. My last bread for the test was not one of my favorites but I will post it tomorrow. Working on the second one tonight and will bake tomorrow.
Happy Test Baking!
Ian
Thanks Ian. The Danish Rye was really good and my "testers" enjoyed it also. The Yogurt Rye definitely was under-proofed but after 5 1/2 hours I had to put it in the oven to bake. Which yes.... I would say the starter was not cooperative. Even though all my test loaves haven't been my favorites I still post them. I'm learning in this process also. Hopefully it will just make me better at baking rye breads. I don't have a lot of experience with rye but it is one of my favorites. It's the tactile part that is very different than wheat.
Thanks again. Until next time...
and full of seeds and goodies... Ours this week will be posted later in the day... Okay bakes, but didn't have any bells and whistles that made me want to hoard them... easy to share ;-) I imagine that too is a good thing.
Happy Holiday and Test Baking, Apple Betty and Ian!
Diane (the middle gma)
and yes.... it was full of seeds and goodies. A nice nutty texture to it and it was thoroughly enjoyed by all that had some. Even though I love bread there is no way I could eat that much. Some times we don't get all the bells and whistles we expect, but we just have to keep trying.
Happy Holiday and Test Baking to all the gmas.
The Danish Rye looks very similar to the Black Rye I did. It is toothsome, but does have good flavor. I think it needs to be sliced very thin, but that's no easy task.
Happy testing with Week 4
The Danish Rye was very easy to slice thin, didn't crumble, held together nice. Yes, it was toothsome and hearty. Some of my friends said this bread is traditionally used for open sandwiches. Which based on the texture and ease of slicing it thin would fit that bill. Thanks. I'm getting ready to bake one of my Week 4 bakes here shortly.
can't wait for the book, your (and everyone's) breads look so tasty with lots of good stuff, bet it's also great toasted! Look forward to your next posts as well!
Yes. It was good toasted. I've had a few that had "lots of good stuff." Really have enjoyed that type of bread.
Thanks again... until next time.