Rye Test 4B

This week's breads included Almond Bread and Kashubian Potato Rye.

The Almond Bread has a lot of possibilities that I think were sabotaged by an excessive temperature for too long a bake.  Here's hoping that gets worked out.

The loaf:

Looks pretty enough, no?  It's armor plated, though; one of the side effects of the baking profile.

And the crumb:

The Kashubian Potato Rye, on the other hand, turned out spectacularly well.  Even though I pushed the fermentation to what I thought was nearly over-proofed, there was still substantial oven spring:

The crumb is surprisingly open for a no-wheat bread:

It is very moist; I should probably aimed a few degrees higher than the 203F that it registered when I took it out of the oven.  It's a very good sour rye and would pair nicely with sweet pickles, cured meats, or strong cheeses.

Paul