Baking a good loaf of Bread (and everything else)
08-17-2020
, 09:51 AM
Quote:
Flavor of bread is complex (I have no idea if that's true, but it's better than the last one and nutty with no sour after taste). Crust is really chewy, which would be fine if the bread rose, but since crust to crumb ratio is so high it's almost like eating jerky. The crumb is very moist. Not sure if I over-proofed (recipe says 45-50 minutes, I did a little over an hour waiting for oven to heat up) or it's just that there's no tension when shaping so it spreads out. If I do it again I will use a loaf pan until I can figure out how to shape a wet rye dough. Also sliced it too soon but needed to see if it at least tasted good after such a disappointing spring.
Here's what it's supposed to look like
In related news
Here's what it's supposed to look like
In related news
Spoiler:
Ha sorry for the somewhat fail but now we have Kvass!
08-21-2020
, 04:59 PM
Got a longer oval banneton and I think this shape will work better for slicing:
Loaf was 20% spelt instead of my usual 15 ww/5 rye. I think I like it better without the spelt.
About to bottle this:
Seems like it might end up like a light hefeweizen that's a little sweet. Kept enough of my fail rye to make another batch if this turns out to be good.
Loaf was 20% spelt instead of my usual 15 ww/5 rye. I think I like it better without the spelt.
About to bottle this:
Seems like it might end up like a light hefeweizen that's a little sweet. Kept enough of my fail rye to make another batch if this turns out to be good.
08-22-2020
, 03:13 PM
I’ve had a couple of not great loaves lately so I went back to basics. Perfect loafs beginner loaf with a bit higher hydration. 
Really happy with these. I’m going to try the same recipe but sub some AP for the bread flour. I like the texture of the lower protein flour better.
Really happy with these. I’m going to try the same recipe but sub some AP for the bread flour. I like the texture of the lower protein flour better.