December 22, 2014 - 7:27pm
Rye Test 8B
Breads for Group B, week 8, included an Orlovsky Rye and Rye Squares. First up, the Rye Squares:
Okay, so they're more rectangular than square. They are also rather thin, as visible in the pair shown in profile:
These would serve well as bases for open-face sandwiches, or as accompaniments for hearty soups.
The Orlovsky Rye is a serviceable sour rye.
Mine had a rather low profile when baked in a 9x5 pan:
I managed to get it into the oven when it was just on the brink of being overproofed. Pinholes were starting to appear in the top crust but it managed to hold a rounded top instead of collapsing. The texture is fairly even, with some compression visible adjacent to the pan walls and bottom:
Only one week left in this adventure!
Paul
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Both are nice looking bakes.
Hope you have a safe and happy holiday.
Best wishes for a merry Christmas and a happy New Year.
Paul
...Cousins.
Rye "Squares"
Orlovsky Rye
and crumb
Both these breads are getting high marks from us. Wife loves the squares with beef stew, I like the O. Rye with cormed beef, or just butter.
David G
Although I think my oven must not run quite as hot as yours.
Very nice open crumb on the Orlovsky. Well done!
I'd like the squares better if they featured dill or caraway, but that's purely a matter of personal taste.
Paul
except during initial steaming. For my own recipes I usually run -25°F in convection mode, but for most of Ryetest recipes I've used the prescribed temperatures and times. Those that I add to my own repertoire I'll play with the temps.
I've calibrated my oven using a certified thermometer, but during these rye tests I've discovered that my baking stone's heat latency slows a drop in temperature significantly. Consequently, during more recent test bakes I've been baking panned doughs without the stone, and a sheet pan instead of the stone for hand-shaped loaves calling for temperature changes.
It's been fun and instructive, but I'm glad it's reaching completion. My usual holiday season baking was somewhat curtailed during this adventure.
I like the way your loaves look. Try as I might most of my baking turns out looking, ah-h-h "rustic" ;-)
Regards,
David G
I could go for about a dozen of those rye squares with some sharp cheddar! Looks great.
Happy baking and happy holidays.
John
My guess is that you'd reconsider after the first one and call it quits after the second. Those are much more substantial than they look. You are right that they play nicely with strong cheeses.
Merry Christmas!
Paul