November 28, 2014 - 12:37pm
Ryetest Photos thread 2
Continued from Ryetest Photos thread 1
Please feel free to add your ryetest photos to this thread. Unfortunately we cannot publish any of the recipes. (so just drool over them :)
http://www.thefreshloaf.com/node/40521/ryetest-photos-thread-1
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Full disclosure here. I squawked and fussed at the very thought of making a bread with hard cider, since the stuff I've tried has impressed me as a poor beer wanna be. Found Stella Artois hard cider and figured, okay, Stella is fine beer, maybe this crap will be drinkable, since I was gonna have a minimum of two bottles of the stuff left over. Chilled a couple bottles, left two out for the recipe. Sampled the cider last evening. Honestly, it might be weeks before I can eat a God-fearing apple again.
So with great trepidation and wanting to hold my nose, I proceeded to make this bread. I consoled myself with the thought that my last test bake was worth any amount of hassling with breads that I might not like.
It's good bread. It tastes good. It's pretty bread, too. I will make it again and cheerfully pour the excess cider down the drain, and I will grovel at Stan's feet for ever doubting him..
These are nice looking loaves. Well Done.
Can you taste the cider? In week 3 I had a Dark Beer and Ham rye. I do like the flavor stout imparts to bread. I've also used stout in gingerbread and a chocolate cake. Not a flavor I think most would think of for baking, but it lends itself well.
Betty
Did you use steam? I followed the instructions and did not use my normal steaming method and the bread came out very pale. I also had a gummy crumb which I'm not sure why that happened, maybe underproofed. It tastes good but needs some work.
Did you use steam or just spray the loaves like the instructions? Mine came out pale and gummy so I'm not sure where I went wrong.
As God is my witness, I think I followed instructions but I won't swear that I did. I'm pretty much on autopilot when it comes to tossing some boiling water in the rusty pan in the bottom of the oven when I put loaves in, so it's a push as to what I actually did.... tell you what I always do, since I run convection every time I use the oven; when baking nearly any bread I stuff a dish towel across the vents at the top of the oven door in an effort to keep the steam in, removing it after 10-15 minutes. Also, because the oven vents really well, I never bother to remove the steam pan. I'm lazy that way. I live in terror that this oven will predeceased me. They ain't making them anymore.
And speaking of never removing, I have a HearthKit in the oven. Another item that you can't buy anymore, alas. It might be responsible for some of my good luck with these bakes.
I never remove my steam pan either as I find 1 cup of boiling water does the trick. I have a new stone I bought that is rectangular and covers almost the entire bottom shelf of my oven and i have another stone I keep on the top shelf.
I don't know why the Cider bread came out so crappy but maybe it's because I forgot to add the yeast and had to go back and remix it in. Not sure.
My Farmer Loaf came out great though. Will post that one tomorrow.
Is a favourite of mine, although it doesn't seem to sell that well though. I use a Rye starter and whilte wheat flour with 100% local organic cider (Ashridge Farm - 2 miles away)
Must make some more!
(FYI - In the UK, cider is alcoholic, apple juice isn't)
-Gordon
Back in the day you could buy fresh 'soft' cider and let it ferment in the privacy of your own home into 'hard' cider, then let the water freeze out of it and have applejack. Now, because of the risk, however small, of e. Coli, its difficult to find the good stuff. To me the bottled hard cider I've tried so far tastes like Zima with an apple flavored Jolly Rancher dissolved in it...
The best hard cider I've had was in the UK. The stuff I've tried in the US doesn't even compare. I'm with you about the taste of the bottled hard cider. Not good.
Have you tried Angry Orchard Hard Cider from Vermont? It's actually pretty good.
I I was planning on getting the Angry Orchard, but was seduced by the thought that with the Stella I would only be committing to a four pack and might only have to pour one or two bottles down the drain. The debate over good vs bad ciders may for me be like arguing that there are 'good' light beers. I will concede some might be less bad, but can't agree any are good.. So far, I tried Woodchuck maybe 20years ago and haven't been tempted to try another bottled hard cider since. After the Stella, I'd be content to wait another couple decades. When I get around to making the coder bread again i'll get some Angry Orchard, but am not hopeful that i'll like it to drink.
Rye bread passes well to the colder weather, this batch is from last week.
I often use rye flour but rarely enough to call a bread a "rye", in this case though, I used 70%. It was straight off the mill, 1/2 of it went unsifted into the levain build. The other half was sifted coarsely with a 1.5mm sieve. The remainder of the flour was high extraction wheat. The dough was a hybrid, with a 0.6% fresh yeast addition. It was a good "rye test" , i'm eager for round 2
cheers
Bet it makes great sandwiches!
Just lovely loaves!
I liked the way wheat bran and rye go together if there is enough moisture and the bran gets a good 6hr+ soaking. A great way to increase fibre!!!
Hello Mini, thank's. In this case the bran i'm referring to is from the coarsely ground home milled rye flour. The dryness was held in check until day 3.
cheers
Falkenberg Rye, slightly sweet and I think would be ever better with the addition of some dried fruit
and Sandomierz Rye, spiced with cumin
The Falkenberg Rye looks very similar to one of the breads I baked early on and it did have fruit in it but doesn't appear to be as nutty as yours. This was one of my favorites and enjoyed by others. I baked a few more loaves and gave them away. The Sandomierz Rye sounds really good with cumin in it. Both of your bakes look very good. Continued Happy Baking to you.
Love the seeds and the cumin.
That first one sure looks interesting and your second one with the cumin must taste great.
Regards,
Ian
The Falkenberg looks plenty fine, grains galore looks to be not much room for flour in there. Did you use cracked or whole kernels or a combination?
Thank you...this called for coarse rye meal
Bavarian Rye Bites
Here's a crumb shot with bites being cut in both directions.
The second bake was a Heavy Farm Rye.
A crumb shot.
The Bavarian Bites to me were bland, which I believe would lead these to being a nice bite with some strong cheese or a cured meat. They sliced thin so could be used like a cracker but moist.
The Heavy Farm Rye indeed is a heavy loaf of bread with a earthy, nutty taste. This is a bread that is best sliced thin. The crust is very crispy.
Both another bunch of interesting bakes. I'm not one for bland breads either but the Farm Rye looks like it must be very tasty. I just returned from traveling so I have to start on my 2 bakes tomorrow or maybe tonight.
Regards,
Ian
The Farm Rye was very tasty. I look forward to seeing yours when your finished. Thanks.
I have to say, I really am fonder of the lighter breads. A little bit of the Falkenberg goes a long way..another one that would be good for a hike.
Thank you. If the Falkenberg is like the Archipelago (which it appears to be, minus the fruit), you are correct in saying "it goes a long way..another one that would be good for a hike." Dense and nutritious. Perfect energy type "bar" for outdoor activities.
Those Bavarian bites remind me of group D's trencher bread. So far we haven't gotten much in the way of a seedy, chewy thing. I'm hoping for something dense and dark but if I do get a true pumpernickel type loaf I won't get any help eating it. My husband leans toward the fluffier end of the rye spectrum.
for the Christmas market, I'm getting waves of aroma drifting through the house. (both joined to the back porch) I can't help but think the rye bites are a step toward something more spicy, dipped in rum and covered with chocolate.
I like your idea on how to spice up the rye bites. Then we can call them Drunkin' Chocolate Rye Bites.
for such a little bite, how about "Tipsy Cocoa Rye Bites" ??? :)
Those rye bites are "cobbler boys" meant to be a substantial late breakfast sourdough bread for the working apprentice.
I read they
I've enjoyed baking the different types of rye so far and it is just amazing how many types there are. It is great to see Stan bring a lot of these breads back into existence. I'm sure when he publishes his book I will probably start on recipe one and bake all of them until the end. As far as whether I like a dense or fluffier type of loaf depends on what it is being pared with which one I'd prefer. Speaking of pumpernickel... I got a request from a friend yesterday to bake an "olde world" pumpernickel for him. I'm thinking of trying J. Hamelman's Horst Bandel's Black Pumpernickel. I'm sure it will take many tries to get the time and temp to perfection. But, I will give it a try because I love pumpernickel.... Maybe Stan will send a recipe to both our groups. Anyway....until next time...take care.
My mouth is watering. Sounds like a wonderful breakfast. Beautiful looking bread. So, now you'll be "pumpernickeled" out after eating this one...but maybe hubby will help just a little. I bet as it "ages" more of the flavors will be that much more pronounced. Great looking loaf.
Thanks, dabrownman!
For this one I had to make the malt pictured above, which was an adventure in fine living and well worth the little bit of bother sprouting and roasting the rye berries and then milling the malted grain into powder.
Despite the fact that the half Polish husband really doesn't care for dense dark high percentage ryes, this one was a hit with him. He said, 'it's not dense', which it is to my way of thinking, but in a good moist malty cakey sort of way.
Does it say to grind the malted rye? I thought the malted rye berries were part of the scald and to be left whole. I just want to make sure I don't mess it up for Stan.
If you bought the malted rye from Stan then you don't need to do anything extra.
Directions did not specify so I emailed Stan for clarification and he indicated I should grind the berries (I told him I'd be making mine from scratch) as finely as possible. Since I have a flour mill this was no problem. I also suggested that he spell this out in the final version of the recipe since typically a brewer's supply store will sell the whole grain.
Looks good. I baked the same one yesterday.
so pow ong did you sprout it? i thin i am addicted to the stuff especially when added to a rye berry scald used in Westphalian Rye. Your Lyubitelsky looks wonderful. Well done.
Let me tell you, I had malt faster than it could've gotten here from Amazon!
I soaked the berries on Wednesday and dried them on Friday. I used a quart mason jar for the first 24 hours and then spread the grains out using your paper towel set up. The sprouts were nearly as long as the berry by midday Friday. Roots much longer, of course. These were rye berries purchased in March 2013. I have some left over and can't wait to include it in another bread.
Thanks for the kind words.
Looks great. I'm about to put mine in a pan shortly. Think Stan made a typo and said to use 1 small pan instead of 2 small or 1 Pullman.
No way was all that dough going into one 9" loaf pan. I really should have scaled it up a little to fill the World's Longest Pullman but I am lazy and terrible at math.
Interesting to make, kind of a blistery, grainy flatbread. They were supposed to be hung to dry a day or two. My preference was to bag them and preserve a little moisture. They're still crisp, but have a little chew. The one on the left cooked 10 minutes, the one on the right, 8 minutes.
This is the Paderborn Rye
Wow! Those look too cool for school :). That Paderborn Rye looks great. What is the main idea behind that one and what country is it from, Ireland?
The Paderborn was from Germany. It was was built with a sponge. the next 2 sound different, a Spiced Honey Rye from France and a Borodinsky. We shall see what this week brings....
Both of these bakes look very good. The blistering on your Sourdough Crisp bread looks really nice. When I started making crackers it was a lot of trial and error. To me crackers and this type of "flatbread" rely on personal preferences as far as textures and what the length of the bake will be. Looking forward to seeing your next bakes.
Provencal Rye: loved the way it popped in the oven! (Jiffy pop swirl scoring.)
I added me favourite bread spices and made the natives happy. :)
Nice one Mini. Cool scoring.
That's one beautiful loaf!! Great scoring!
and very easy basic good sound recipe. With a nice crumb colour and texture. Thanks, Thank you Stan! I would make it again.
That's what I look for in a rye, nice crumb, but tight enough to hold a great sandwich
That's a really pretty rye.
So, this one turned out amazingly well considering that I popped it in the oven a full hundred degrees Fahrenheit cooler than I should've done. Just a colossal brain fart. I'm guessing it would've had better spring and maybe a more open crumb. At 90% rye, it's incredibly light. Tasty, too. It's going to go fast.
Glad I'm not the only one that gets those "brain bubbles." I recently had one in the opposite direction...forgot to turn the oven down. Makes life interesting. :-) Is this how new inventions are made? Anyway, your crust and crumb look good. See ya next time.
When I made the crispbread I thought I punched 425°. Wasn't until I took the first two out of the oven that I realized it was on 325°. Those two went in the basket.
At least you didn't leave your starter out of the dough like I've done a few times and had to go back and mix it in.
Looks real good even with the oven issue.
I should be putting my latest one in the oven soon. A real sticky one this one is.
from Poland
The last proof wet way faster than the instructions. Turn the oven on when you shape this baby. As you can see this is a little over-proofed and flattened out before the oven was warm enough. But still well worth it. Very moist and sour!
Another winner. I want to be in your test group!
great looking rye breads - most of which I've never heard of ....and neither has my German Baking Apprentice 2nd Class. Well done all!
Happy rye baking
You got a nice crust and crumb on this one. Looks like its waiting for a sandwich to be made. This was one of my favorites.
I was playing with the Rye Bite Formula and ended up with a Rye English muffin...
It appears you got a little more open crumb. How did they taste?
took one bite and left it. I think he likes the dark caramel crust on a larger loaf. I might throw two halves in the toaster and see what happens.
This rye is from France and is a quick bread with honey, ginger and anise.. Perfect for a brunch...
Not a remarkable crumb...but it's a quick bread.
I was dubious about this one, but I love fruit breads and forged ahead even though I had time and oven constraints. Will bake it again when I can give it my full attention. I think the not quite flown crust due to underproofing pure and simple.
It tastes amazing. Yeah, it's dense, but folks, so is pound cake and no one complains about pound cake. It is rich and satisfying despite no eggs, no milk, no fat. I subbed dried blueberries for the raisins. This bread needs no adornment but I've tried it with cream cheese as well as plain.
That looks delicious !!
I have to bake this one this weekend. Like the idea of the crannberries since I have a whole bag I bought over thanksgiving. I hope mine comes out as good as yours even with the blow-out.
Happy Holidays.
Ian
I'm going to make stollen for Christmas with blueberries, cranberries, candied orange peel and walnuts, with maybe some home grown hazelnuts thrown in...maybe apricots, too. I don't like the weird fruit that goes in fruitcake...
Now that's a nice looking Christmas Bread even though you have a blown side. I love fruits in bread and bet the addition (or swap out of raisins) of blueberries adds a nice touch. Not doubt it needs no adornment. Happy Holidays to you and your family.
Chopped my roasted seeds for the inside and soaked some whole raw seeds for topping. After shaping with wet hands, flipped it right side up and plastered the dough with my drained seeds. Then,
faceseeds down into the banneton. Because of the amount of yeast, decided to cut the last proof in brotform to just 40 minutes. Went fast in the oven, 5 min steam + 35 min for 205° F inside temperature. I brushed the hot baked loaf with recently boiled water and it is cooling down for the night. Pleasant Dreams from all the aromas. (I just wish I had used green tea instead of water in the dough!)This one had it's quirks with me also...some recipe and some me. One of my favorite loaves. Yours came out very nice. I like the addition of the pumpkin seeds on the outside. Enjoy the aromas.
Love pumpkin seeds alone or with or in almost anything. In rye bread... perfect.
Complement each other nicely! Especially roasted ones!
The dough looked a bit green but not so green after baking. :)
Zee Krume:
"Zee Krume" looks wonderful. Different with chopping the pumpkin seeds, but both ways make for a wonderful texture.
Hope you and your family have a safe and Happy Holiday!
I might grate the seeds (barrel grater) into flour next time, might give more volume. Worth a try. My seeds are rather large. In Canada the tiny seeds were available. These local seeds here are bigger than my thumbnails.
You Too! Merry Christmas and a Joyous Wonderful Holiday Season. Have a safe slide into the new year!
Yes, in deed... Variety is the spice of life and oh how wonderful that is. Sounds interesting to grate the seeds into flour. I'll be interested in your results when you try this. Thanks.
Love the seeds. What is a barrel grater?
That's a keeper for sure!
With maybe a. schmear or perhaps some marmalade, or apricot or cherry preserves, or....
100% rye flour and as the name indicates, no sourdough. Aroma while baking was incredible. I had to leave the house while it cooled. I used a Southern staple, Alaga syrup, for the 'light molasses or corn syrup or malt syrup' specified. This is really, really good.
Looks great. I have it on my list after I finish last weeks bake.
Whew for being almost done with the test. Biscuits are good with butter (not shown, really gilding the lily as they are good and buttery as is) and with homemade citrus marmalade and homemade Muscadine jelly.
I'm with you there! It's been tough keeping up with the holidays. Usually I bake a lot of goodies, fudge, breads, cookies for gifts and then the annual family favs gingerbread popcorn, fruit cake (it's awesome, not your normal brick), hazelnut shortbread...but I am way behind and have my work cut out for me the next few days....
Happy Holidays to everyone!!
This is a Russian Rye..with coriander seeds and malted rye. Different....
over the next day or so? Sounds like an interesting blend. Looks moist and nicely textured. I'd like to try this one.
Beautiful plate, too, part of a set?
Cathy
Looks delicious. Please pass the smoked fish and a wee nip o' vodka.
Buttery Crispbread
Sauerland Blackbread crumb
the loaf
and Vilnius Rye, our favorite of the three. Nice sour tang and a softer crumb.
I'm jealous of the crisp bread, especially. I've been playing with variants of what amounts to rye matzohs for years, but haven't gotten them exactly right.
Those look great. My last 2 recipes were not my favorites. Hopefully my last 2 will be keepers.
Do let me know if it tastes like anything when you've baked it!
The almond bread, well... Mr jeano summed it up with his comment: 'communion wafers have more flavor', but added encouragingly 'if you put butter on it, at least it tastes like butter. We both have bad colds, so maybe we'll be able to detect some flavor with the loaf stashed in the freezer.
The 'hole' bread shows much more promise, even though I dug into it before the recommended three day aging period.
Wow...you really make me want to go and bake the almond bread.....NOT.....I guess I will give a try anyway. I'm not happy with the last few breads and these last 2 are not sounding so good.
It is an enduring comfort to me that my hens will gladly eat any bread 'failures' and turn them into eggs and chicken.