August 21, 2018 - 6:25pm
The Rye baker: Salty rye rolls. 55% Rye @ 63% Hydration
rye @ 63% hydration salty rye rolls.
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The Rye baker: Salty rye rolls. 55% Rye @ 63% Hydration
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...from the Rye Baker's website. Last one was the Danish Rye which is a lovely recipe. Those rolls look delicious but don't think he's included the recipe on the site.
Those rolls look very nice and soft. What's the other 45% flour?
The other 45% is bread flour. I used K.A. They are very nice rolls soft and chewy. They are well suited to use as dinner rolls, breakfast rolls or even slider rolls! I will make these again. A few of us that follow the Rye baker on face book embarked, on having weekly bakes of recipes from the book. (The Rye Baker) This was the first group bake.
That is also a lovely loaf. Rye is a lovely grain and is really delicious. Made for sourdough. This was my last bake http://theryebaker.com/auvergne-ryepain-seigle-dauvergne/
So you've got a group bake going. I'm not on facebook but sounds like a great idea. We have had two community bakes on this site that went very well.
Perhaps you can run this group bake here too.
I think it is very cool to share a passion, with like minded people far and wide. I would love for, "us" the fresh loaf community to pick a book, by vote or some other method. Then "we" bake the recipes one by one in order. There is a FB group called Baking our way though perfecting sourdough. While I do belong to the group I am just a watcher. Me spear heading such an effort would not work, I am not known here. Now if the Floyd would take this on, That could work!
and then run with it. All you have to do (or if you wish i'll do it) is suggest a recipe and people will join in by posting their bake. See here.
I think going through a whole book is too much to take on and everyone will need to have that book. But a recipe at a time is more feasible.
Is there anything you have in mind?
I just made these. Mine are not as pretty as yours or the ones in the book, so I'm not posting a picture. But they are drop-dead delicious. And it has to be the easiest bread of any kind to make (maybe it's harder to get the good looks).