January 23, 2010 - 9:06am
My 1st attempt at the Nury (very) Rustic Light Rye and Bouabsa (non) Ficelle's
My 1st attempt at the Nury (very) Rustic Light Rye and Bouabsa (non) Ficelle's, I found both dough's quite challenging to work with as i'm not used to such wet dough's but they tasted great!, will have to work on my shaping/slashing technique!
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I tried making a Russian Rye that had a very dough boy was I frustrated with it. Especialy since I had to transfer the bread to my WFO to bake. Slashing is something that lots of people seem to have dificulties including me, I guess we just have to practice more. Nice breads I hope you enjoyed them.
Your breads look great. This is one of my favorite breads and I just made a batch recently. You don't have to worry about shaping and slashing with this Nury's Rye, just stretch and drop! Baking till the loaves are really dark brings out lots of flavor. I bet your breads were delicious.
weavershouse
Cheers and thanks for the feedback, both tasted great, I did make another Nury's a couple of days later and added extra rye to make it easier to work with and ended up with a nice Nury's dark rye! which I baked my usual way in a cast iron casserole. The good thing with all these recipes which are posted on this fine site is that even if they look a bit of a minger, they still taste great. My usual sourdough's all look very pretty so I will just have to practise with my baguettes (and watch some instructional videos!) Some of the bread pics on this site are just awesome compared to my humbler efforts see my pics at.......
http://www.facebook.com/album.php?aid=10366&id=1638624770&l=2106532241
Hi, Doughtagnan.
Scoring slack doughs is a challenge, for sure. As said, the Nury rye is not scored.
For tips on scoring, see the TFL scoring tutorial in the Handbook. Here's a link:
Scoring
David
Bugger!, now i've got some homework!, thanks David