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Author Topic: Hamelman instructions for Rey breads  (Read 1253 times)

Offline lello

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Hamelman instructions for Rey breads
« on: July 09, 2010, 03:36:05 PM »
These are the instructions for the 70% rye bread:

"[...]abd bake for approximately 1 hour. The proofed loaves do not require scoring of any kind. After about one hour, remove the bread from the pans in order to firm up the side walls, and finish the bake on sheet pans."

I found the instructions not so clear, but probably just because I am not English.
Does he mean "after 1 hour of baking take the bread out of the pan, and immediately put it in the oven (at the same temperature) a finish to firm up the walls" or "take the bread out of the oven,  then wait approximately one hour, and then put it back in the oven to finish the bake"?

Probably it is the first, but I was doing two breads at the same time...and I followed the second... :) Tomorrow I'll tell you the results.

Offline lello

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Re: Hamelman instructions for Rey breads
« Reply #1 on: July 09, 2010, 03:59:27 PM »
Ok...never mind, I told my wife to read the instructions and she can't believe that I misunderstood what was written. :)

Offline Anne Marie

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Re: Hamelman instructions for Rey breads
« Reply #2 on: July 17, 2010, 06:47:00 AM »
Lello

I am amazed that all of you can correctly translate and bake.  8 years of french here and never did we delve into a recipe book.