November 24, 2014 - 2:34pm
Rye Test Week 4
The first loaf for the week was Provencal Rye (France).
Here is the crumb shot.
The second loaf was Beskid Rye (Poland).
The crumb shot.
Both of these loaves were thoroughly enjoyed by all that got to try them, including myself of course. Both breads the crust was perfectly crisp and the crumb on both were moist and airy. The Beskid Rye had a wonderful intense sour taste. These were nice loaves to make and bake.
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It's nice to see some open crumb and hear that you are getting some sour tang. Very nice!
Thank you. Although I have enjoyed the denser rye breads. It is nice to have some with open crumb. As far as the sour tang, this has been the best sour that I have ever gotten in a loaf of bread. Hopefully Stan puts this Beskid along with the many other breads that we have been baking in his book. By the looks of it so far, I believe this is going to be an awesome book when it is published.
were beginning to get to my family. They were drawing up plans for a new chimney! Hubby was making brick jokes and giving me a bad time about providing the weapon to murder a baker.
Will get to the recipes soon as my starter is up and if hubby will let me. Your pictures should help. I am much relieved to see good looking loaves :)
So, your "other" business is now Mini Masonry, Inc. :-) I believe your hubby will definitely like the change with these recipes. Happy Thanksgiving.