Test Bake....Rye Bread

by Russell Smith November. 16, 2018 216 views

After the wheat bread not acting the way I expected it to I decided a test bake of a bread I am making for Thanksgiving Dinner was in order. This is different in a way because I will not be making full sized loafs but rolls. The full size loafs gave me an idea of the way this starter would act.

Shaped into Boules

Shaped into Boules

This bread bakes up darker than most of my other breads because of the extra sugar in the currants so while it looks a bit overdone I should have pushed the bake just a bit more . It gives a slight bitterness to the crust that plays nicely off the sweetness of the dried currants .

Cut One

Cut One

Cut Two

Cut Two

I had issues decided inbetween one and two for the one I liked best so I decided to include both.

This is also a quick (by sourdough standard) rising bread because I can get it done in just an afternoon with no rest in the fridge . This is a rather moist loaf that when stale or a bit stale should work quite well as french toast or even toasted with some goats cheese on it .

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E Bellizzi 10 months ago

Russell, Love reading/viewing your posts!!! The minimal amount of work I've done in the kitchen has made me appreciate those with cooking talent, like you.  There is a real science to it, isn't there?! What gorgeous bread!!! Thanks for sharing...you make the rest of us near-average cooks have something to aspire to :)  Have a wonderful Thanksgiving! - Beth

10 months ago Edited
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