January 2, 2015 - 10:18am
Rye Test--All done!
Scalded Rye Bread
It's been a worthwhile experience. I feel I've learned a lot of the basics for handling rye flours. Four of eighteen I'll add to my modest repertoire: Rye Sticks, Milwaukee Rye, Zeltan (Tyrolean Fruit Bread) and Rye Squares; I'll likely tweak them all to better match the flavors I want.
I'm still searching for a high percentage rye bread, dense, flavorful and sour. There are a few candidates among the ones we (Gang B) baked but I'm far from chosing yet.
Of the last two (shown above) Ginger-Prune Bread, and Scalded Rye Bread, one is is in the running, the other--for reasons other than flavor--isn't. Both have distinct, excellent flavors.
David G
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Comments
These loaves look very nice. Love the dark crust color and the dense crumb. Very rye.
Not sure if you have given these rye formulas a go yet but I know people I bake for really like them. Directions look a bit complex but really aren't once you start following them.
Moscow Rye, Borodinsky Rye, and last but not least, Mini's Rye.
Each are a bit different in flavor profile and can be tweaked a number of ways to please your palate. :)
Winter is always a time when I play around with rye formulas. Something about them calls to me. Perhaps the aroma as they bake or the making of the scalds or the ease of using a sponge at the end of a long day….I haven't really figured out the attraction I just know I am very grateful to this site for the wonderful formulas and methods that I have been introduced to because I know I never would have ventured into rye breads if I had only books to reference.
Thanks for sharing,
Janet
I'll look at your recommendations. Rye breads will always be a lesser niche in my baking, but I intend to give those I bake as much attention to detail as I've given wheat breads.
David G