dmsnyder's blog

San Francisco Sourdough variation Boule

SF-SD-Variations-Boule Crumb

Nury's Light Rye

Nury's Light Rye Crumb

Mmmmmm .....

David

So, for my last baking experiment of the weekend, I chose another bread I've baked many times - the Sour Rye Bread from George Greenstein's "Secrets of a Jewish Baker."

We have had a stimulating and instructive discussion of methods of replicating the effects of commercial oven steam injection in home ovens. (See http://www.thefreshloaf.com/node/7192/humidity-versus-steam#comment-36522) I found it interesting that many home bakers have found coving the loaf during the first half of the bake to yield the best results - better oven spring, crisper, thinner crust, etc. So, I had to try it.

Janedo's Basic Bread

Janedo's Basic Bread Crumb

Baguettes "Monge"

I got a (very) few actual crackles in the crust! A thrill!

Baguettes "Monge" Crust

Janedo's basic bread

Janedo's basic bread - Crumb

Nury's Light Rye from "Local Breads"

Nury's Light Rye2

Nury's Light Rye crumb

Janedo's "basic bread"

Janedo's basic bread crumb

Leader's Baguette a l'ancienne

Baguette a l'ancienne crumb

In my ongoing quest for delicious, home-made baguettes, I baked the "Baguettes a l'ancienne" from Daniel Leader's "Local Breads" today.