April 11, 2009 - 7:23pm
Could you recommend a dependable rye loaf recipe for me? *PICS ADDED
I feel like this site is seriously overwhelming......and I feel like some of what I read is way over my head.
I love reading through all of the posts seeing what people do and how they change a recipe up, but I'm no where ready to start changing recipes yet! Is there a rye recipe I can make in one day (tomorrow), that is dependable and either posted on here or on a blog somewhere? I'd love to make my own rye bread, and I have light rye flour and the caraway seeds ready to go.
Would love to see your recommendations!
BTW, off topic, but is there any way of saving threads to a favorites folder on here, under our logins?
Thanks a bunch!
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I can't speak to the one-day rye. I'm not yet making bread with any real reliability as of yet. But all your threads are automatically saved. You can see them by going to "My Account" on the left sidebar. Once your account info is pulled up, just click on the "Track" tab at the upper portion of your screen and it will give you a list of all threads you have participated in (though I'm not sure, just yet, how long it saves such information).
Check my blog - it is geared for new bakers who are overwhelmed
link
The rye recipe uses stone ground rye. But it will work well with 3 oz light rye and 8 oz all purpose. Just keep the total flour weight the same and you'll be fine.
I think I'll be making that today......I'm in central NY...not too far away from you.
The "Real Jewish Rye" from Rose Levy Beranbaum's _The Bread Bible_ is easy to make if you follow Rose's ultra-precise directions and has at least a 95% success rate for me.
It doesn't have a very high percentage of rye flour, but after you make it a few times you can gradually increase the rye. A good recipe to practice with.
sPh
but I don't have any of the bread books yet, which is why I was asking if there was something posted on here or a blog I could go to.
I started Niagaragirl's rye, and it's rising in the oven now.....we'll see how it turns out!
thanks again....I need to invest in some books I think!
First, I want to thank Niagaragirl so much for showing me her site and her recipe! This couldn't be an easier recipe to dish out a few batches in a few hours....and the taste is wonderful.....I was so happy when I saw the rise and how well they sprang in the oven.
I used my Pampered Chef stone, preheated it in the oven, and used a scalpel to do the scoring.....
Thought I would share these two pics with you.
OT: Does anyone know anything about the Lancaster Flour Co? I use this box as a prop for children's photos, and bought it at an antique store, for the color of it.
that was the picture from a book cover until I read the post that went with it! WOW.
That is a really nice compliment....I would love to get into more food styling for my own pics.....I don't have a big collection of towels and such though, but it is an interest I have.
This just worked out really well!
I am so glad you had success. When I develop things for beginners, I do a few non standard things to help ensure success. Like pulling back a little salt, adding a little more sugar, adding a shortening, etc. Trust me when I started back into baking I was an utter moron when it came to bread. Now it's the most natural thing in the world for me. You have to fail a few times, but from failure comes understanding.
Jess, could you email me at buffalobaker at domain of gmail dot com? I'd love to use your success story on my blog with links back to any sites you want. Thx - Libby
I sent you an email.
for others, the darker loaves, were 400 deg for 30 min, the middle colored loaves were 28 min at 400, and the light loaves were 375 deg for 28 min. I also did add about 1/4 more AP flour, I forgot to mention that.
When I said I had light rye flour, the bag actually said course pumpernickle rye, so I did the 3 oz as you suggested, but it was too wet without adding a tad more flour. then it was perfect to work with.
Beautiful photography. Can you give some details on how it was set up? Daylight diffused (shadows are very soft) or lamp? Two light sources or reflector or is that a second, northern window on the right?
I was quite pleased with how this turned out! East facing sliding glass door on the camera left, and a white foam core board on camera right, just to give some bounced light on the loaves. The first attempt, which included reflecting back on the box, left too much of a highlight, which didn't look natural, so I moved the foam core forward.
I do think this has a slight green cast to it, so if I were using this pic for anything else, I'd take the color cast out.
thanks for the compliments! And Sula too.
Hi, photojess.
If you want to make a classic Jewish Sour Rye, Greenstein's formula in "Secrets of a Jewish Baker" is a winner. Greenstein has been criticized for giving volume measurements rather than weights for his ingredients. Most all of us find weighing ingredients yields more precise and reproducible results.
I have "translated" Greenstein's formula into weights, and recommend this bread, if it's the type of rye you want to bake. You can find my translation here.
If you want to make heavier, German-type ryes, Leader's "Local Breads" and Hamelman's "Bread" are good sources.
Keep us posted on your progress! You are off to a great start.
David
I'm off to save that and take a look at the recipe. I just looked at how long I have been a member here, and it's 3 weeks and a few days.....
I've learned so much already!
thanks