Learn to bake sourdough bread - the best bread in the world!

Hamelman Rye

I did up Jeffrey Hamelman’s Rye from his book, “Bread”. I used the Rye,Wheat Recipe found on page 195. I did add caraway to my dough which he did not have in this particular recipe. I also did not use any commercial yeast which he did. I made up the starter per his instructions, let it ripen overnight, then made up the rest of the dough the next day. I then let it proof and made up the loaves, which I then refrigerated overnight. This is how the dough looked after bulk fermentation:

Rye dough

I used my new bannetons to proof the loaves and here they are:

four loaves

I made up double the recipe and ended up with almost seven pounds of dough. Each loaf was just a bit over 1.5 lbs. In the morning they were proofed very well and had doubled. It was hard to bring them up to room temperature without overproofing them, and two of them were slightly overproofed. However I am extremely happy with how they turned out!

Here are the loaves finished:

finished loaves

The crumb is terrific! The taste is wonderfully tangy, chewy,with a crisp crust, and a hint of caraway. Yummmy!!!

Here is the crumb:

Rye crumb

An altogether successful day! Whats more, my daughter is baking my Coastal loaf using the new bannetons and they are in the process of being baked right now! So I will have more to tell you about her loaves later.

Similar posts
  • Fresh Ground Flour and Home MillingI have two home mills, the Blendtec Kitchen Mill and the Mockmill, well maybe three if you count the cheapo coffee grinder I used in the past before I got the Mockmill. The Blendtec Kitchen Mill has been a mainstay in my kitchen for years. I’m actually on my second one as the first one ended [...]
  • Sweet and Sour SourdoughIt’s that time of year when lots of folks around the world are baking. We are heading into spring in this hemisphere and on the other side of the world they are heading into fall. Often in the summer many people give up baking for a while, so during summer half the world isn’t as [...]
  • Failure in Bread BakingI would like to mention something. I have baking failures. We all do. Those of you who are newbies sometimes get discouraged by seeing other baker’s photos, but all of us, even now, will have failures, we just don’t post them for the world to [...]
  • Time and Temperature Experiments with Modified Glute...Hello everyone! I’ve been experimenting with time and temperatures from the Modified Bread formula from my course “Extreme Fermentation.” What’s really great about this bread is that you can do endless experiments to find out what the bread will do, especially since the batch is [...]
  • Christmas Giveaway 2016  Edited to name winners:  Dianna  dallidallibakery – Brod and Taylor proofer Lindsay Leong – Mockmill Vanya Dineva – Lame by Zatoba Arie Arie@***shine.com – Fibrament Baking Stone David [email protected] – KD8000 Baker’s Scale Winners please contact me at [email protected] by Dec 31st to claim your prize and give me your address so the sponsors [...]

No Comments Yet

Leave a Reply

Your email address will not be published. Required fields are marked *

Discovering Sourdough, The Books:

Discovering Sourdough - The bread books!
Only 10-15 dollars  
Favorite Bread Baking Equipment

Categories

Archives