Simple Bread

[htwoopup]

This one has come out pretty well for me although I have only made it about 4 times. I have tried using it as is and also substituting maple syrup (as Bien Cuit has in their Art of Bread book a maple rye that is nice but a PITA to make) and then used honey instead of the malt. Kinda think the honey was better. I have tried some others that are similar. One of the keys is that you need to mix white and rye…and then you can also go down a rabbit whole of dark rye/ white rye/ light rye….I find half and half of regular bread flour and a dark rye are best to my taste buds. Also, another thing I like in this is the half crushed caraway and half not crushed. I think in that way the caraway-ness gets better disbursed in the bread. And, to me, the caraway is more of what I think of as the signature of rye bread than the rye itself.

Oh, and the reason you want a mix of white and rye flour is because rye flour has less gluten so you need the other and the half/half seems the right ratio for rise etc.

https://thebakersguide.com/deli-rye-bread-2

[TMB]

This one has come out pretty well for me although I have only made it about 4 times. I have tried using it as is and also substituting maple syrup (as Bien Cuit has in their Art of Bread book a maple rye that is nice but a PITA to make) and then used honey instead of the malt. Kinda think the honey was better. I have tried some others that are similar. One of the keys is that you need to mix white and rye…and then you can also go down a rabbit whole of dark rye/ white rye/ light rye….I find half and half of regular bread flour and a dark rye are best to my taste buds. Also, another thing I like in this is the half crushed caraway and half not crushed. I think in that way the caraway-ness gets better disbursed in the bread. And, to me, the caraway is more of what I think of as the signature of rye bread than the rye itself.

Oh, and the reason you want a mix of white and rye flour is because rye flour has less gluten so you need the other and the half/half seems the right ratio for rise etc.

https://thebakersguide.com/deli-rye-bread-2

Thank you for that. Yes, I often end up adding Vital Wheat Gluten to rye bread mixes simply to deal with the Gluten issue.

I am in Arizona at present, and always surprised at how hard it is to find flour here, especially Rye flour. On a whim yesterday I thought I wonder if Amazon would have it? My Rye flour is being delivered today …..

At home in BC there is an independent mill up the road from me that grinds its own rye flour so always easy to get.

[j44ke]

Thank you for that. Yes, I often end up adding Vital Wheat Gluten to rye bread mixes simply to deal with the Gluten issue.

I am in Arizona at present, and always surprised at how hard it is to find flour here, especially Rye flour. On a whim yesterday I thought I wonder if Amazon would have it? My Rye flour is being delivered today …..

At home in BC there is an independent mill up the road from me that grinds its own rye flour so always easy to get.

King Arthur does good flour. https://shop.kingarthurbaking.com/flours/bread

[j44ke]

Ken Forkish is my go to guy...perhaps Jorn can move the conversation to the bread thread, if he's off his new tractor for a bit.

http://bakingartisanbread.blogspot.c...d-blend-2.html

Tractor parked.

Makes sense. Done.

[dgaddis]

Stuff recommendations:

Recently got one of these for my starter. It's great. I'm using the wooden lid, the gasket has two breather holes so it's not 100% air tight :: https://a.co/d/iNWn63o

Also picked up these, they work great for mixing starter and scraping the sides of the jar clean. They're stiff enough to really stir hard. :: https://a.co/d/gsYkvfS

[dgaddis]

Used the clay baker for the first time. I did a "cold bake" as I was worried about cracking it if I preheated it. Dough rose beautifully, and I like the longer skinner shape, as well as how light and easy to handle the baker is. Two problems though:

1 - I should have baked it a full hour with the lid on, not 45mins, would have been better with a bit more moisture driven out.
2 - I will line it with parchment paper next time, it stuck like a mofo on the bottom. Not looking forward to scraping it out later.

[LarryA]

My better half gave me a cloche for Christmas. I've been using the Forkish method with a pre-heated dutch oven (Saturday while wheat mostly).

Last two loaves have been using a cold cloche rather than the dutch oven (added 10 minutes to the bake time), and doing the 2nd raise on the cloche base instead of in a banneton. Very comparable result, with the loaf being not as dark and moister.

[dgaddis]

2nd bake w/the oblong clay baker = great success. Parchment paper solved the sticking issue. Mixed this up Friday, baked it Weds morning. Killer.

[dgaddis]

wife asked me to make scones for the kiddos birthday later this month, did a trial run today. Chocolate chip on the left, cranberries and pineapple on the right. Put a little kosher salt on top of the chocolate ones. Haven’t had the pineapple/cranberry yet but the chocolate is CRAZY good!! I’ve never had scones I liked until today.

Recipe here :: https://www.kingarthurbaking.com/recipes/scones-recipe

[dgaddis]

Update on the scones:

Pineapple is too mild a flavor and just disappears. Orange zest + cranberry next time I think.

They start drying out pretty quick, definitely best the day they come out of the oven.

[rwsaunders]

The King’s recipe is good, but it’s hard to beat Fishers scone mix.

https://fisherscones.com/recipes/

[rwsaunders]

Last of the Bob’s Red Mill flour and it was ok. Nothing that would make me buy it over King Arthur though, other than the store was out of the King and I needed AP flour at the time. This batch was 2/3 BRM and 1/3 KA and the crusty had a nice, smoky taste to it if that makes sense. It was dipped in EVO with dinner and Mrs. RW made her penne vodka sauce from scratch for dinner on this wintry March evening. Trying to stay awake as I sit in front of a nice, warm fire right now…

[72gmc]

Trying to stay awake as I sit in front of a nice, warm fire right now…

Why stay awake?

[rwsaunders]

Dropping this off at my friend's house, as he's laid up for a while with a TKR. Started off as the world, then morphed into the three rivers...local joke.

[rwsaunders]

Early morning bake to start the day.

[dgaddis]

First bad loaf in a while. Starter just wasn't ready to go, and it was way under fermented. Will redeem myself next week.

Took the starter out of the fridge Tues, gave it a feed, then used it Weds morning to mix the loaf. Should have given it another feed or two to get it going.

Very little oven spring, no flavor, dense and gummy.

But hey, even Jordan didn't win every game, know what I mean?

[rwsaunders]

Dustin...I made a sourdough boule once that was so dense and gummy, my wife filmed me trying to slice it (unsuccessfully I might add) with an electric carving knife, and we eventually ended up with a batch of croutons.

[dgaddis]

It's always satisfying when the starter rises. 44 Bikes poster cameo in the background!

[dgaddis]

Same recipe as before, but the starter was more active and I gave it enough time to ferment. Don't call it a comeback!!!

[TMB]

I eat mostly rye bread. I have played with this for a long time and think I have it where I want it. Started doing it as a loaf a couple of months ago and it works ..

About 40% rye flour, caraway seeds and some flaked onion for flavour.

It’s a good loaf of bread.

9 x 5 loaf pan, lasts me about a week.

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