Floyd's Polish Rye
It's been awhile since I've posted... although I have been baking but not as much as I'd like. Sometimes that's life. Anyway, I have numerous breads on my "To Bake" list, thanks to the many TFLoafers that have posted some wonderful breads. I wanted a sort of everyday bread and the Polish Rye from Floyd seemed like it would fit the bill. This is the second time I've baked it and both times they came out great IMHO.
I followed his formula except with the following changes. First, I used an additional 30 grams of water. The initial 360 grams of water the dough was a little too dry. I preheated the oven with a pizza stone at 400 dF, baked the bread for 10 mins with steam, then turned oven down to 375 dF and continued baking for 35 min. the internal temp was 205 dF. I also chose not to eggwash it and roll in seeds. This was moist and a soft bread, which I like.
Here's the crumb shot.
Until next time.... Happy baking
Comments
Floyd's Polish Rye
Nice! Great spring you got there.
Nice work. Enjoy it and all the compliments you'll hear. Come back and see us again real soon, okay?
Cathy
You have a winner for sure. Well done and Happy Baking
Floyd, Cathy and DAB.... thank you for the kind words.
Floyd thank you for sharing this formula and yes, I was very pleased with the oven spring that I achieved with this loaf. It is a keeper for sure.
Cathy.. thank you, I am enjoying it. For sure I will be back again real soon.
DAB... thank you. It is a very tasty bread. However, I keep thinking of the post that MC did about how to describe the taste of bread. (which was written by someone else, that I can't put my finger on at the moment.) But I did save the file. So... I didn't write how it tastes because I can't quite wrap my head around that... but I will learn how to better describe the taste of bread besides saying it's good or tasty and for sure not just delicious, which is kind of an "empty" adjective. :-)