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Author Topic: Light Rye  (Read 1033 times)

Offline KnackeredBaking

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Light Rye
« on: April 05, 2012, 07:46:54 PM »
Hello everyone!  I really enjoyed making this bread.  I was a bit hesitant cause I'm not a fan of rye or caraway but it's delicious! 

I used a dark rye in the starter, which made it a bit thick and dry so I added about 70mls of water and left it for 12 hours (if definitely could've used longer, but I had to get started!).  Today it was bubbling nicely so I got right to it!  I didn't run into any troubles, which is pretty unusual for me.  Though I will admit that I might have under-proofed it a wee bit.  But it looks great!  It even has a crispy, crackly crust which makes me very proud!  Here's some pics!

Offline paulo

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Re: Light Rye
« Reply #1 on: April 05, 2012, 10:25:47 PM »
Looking good!
My bread baking blog (in Portuguese, but google can help you!): Zine de Pão

Offline Paul

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Re: Light Rye
« Reply #2 on: April 05, 2012, 11:26:09 PM »
Nice job, Sandie!!

The crumb looks really lovely. Glad to hear this one has come out so well, being the first out the gate for the regular bread line up for the whole group. Congrats.

Can't wait to see the bagels! Then compare them to what we make in school.
Paul
Yumarama Blog

I used to think I was indecisive, but now I'm not so sure.

Offline jefklak

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Re: Light Rye
« Reply #3 on: April 06, 2012, 02:23:35 AM »
That looks amazing indeed, congrats!  :thumbup:
I'm shaping the rustic bread right now, this one is for next week, looking forward to it.