Rye Test 5B
Week 5 from Group B of Stan's test bakes had two breads that were entirely new to me.
The first, "Inflated" Rolls, have their roots in Italy. Yes, an Italian rye bread! These also use, among other things, fenugreek, which is my first use of that particular herb. Although these are rolls, they are rolls of substance; not some bit of cotton candy masquerading as bread. Their craggy exterior hints at their yeoman's persona. A roll like this, with some strong cheese or cured meats, could be a meal.
Inside, their sturdy crumb is entirely consistent with the impression one forms by seeing their exterior:
The second bread, Brasciadela, hails from Switzerland. It is a very good example of a sour rye. It's uniqueness lies in the loaves' ring shape. The slashing pattern is of my own devising. No need to blame Stan for that.
The crumb is very tight. Keep in mind that the slice is perhaps 2.5 inches high and 3 inches wide. Those "large" bubbles are actually rather tiny.
If shaped as a straight log, rather than being curved into a circular shape, this would make a fantastic cocktail rye bread.
I am amazed once again that there can be so much variation in rye breads.
Paul
Interesting. Italian rye bread and with fenugreek in it. Fenugreek is used in curries which doesn't say "Italian" to me. Both your rolls and bread look nice and tasty with a moist crumb.
while making these rolls. That wasn't what I noticed in the finished bread, although the fenugreek flavor was still prevalent. I would make these again but without the fenugreek, simply because it isn't one of my strongly preferred flavors.
Paul
Seems nor I, or even Lucy, have heard of any of these breads that Stan is working on for the book. Maybe he will bring rye bread back from the dead:-) Well done and
Happy Baking Paul
These both look great Paul. I think I bought some FenuGreek once but couldn't figure out what to use it with and now I know. Very nice photography as well.
Regards,
Ian