Local Breads - one choice | The Fresh Loaf

I just realized that I've owned Local Breads for a full year and NEVER baked anything from it. (sigh)

In part because I read quite a few negative remarks about the book, in part because of BBA Challenge, and Mellow Baking, and... so many breads, so little time

My question - which bread from this book is worthy of being number one?

thanks!

I really liked this one: http://www.thefreshloaf.com/node/14636/auvergne-rye-baguette-bacon

There are several other ones, like the blue cheese bread, or the polish rye, but I liked those baguettes the best.

I have made the ricotta bread (using starter instead of the instant yeast) and it is yummy! My daughter loves it. Am thinking of venturing into his semolina recipe.

I think you should just wait and sooner or later it will have a challenge of its own.

You mean to say you have never made Nury's Light Rye?

This is one of the all-time most delicious breads. You would love it. Do look at Zolablue's original thread. Of late, this bread has been neglected on TFL. The newer members should be made aware of it.

The other bread that I love from Local Breads is the Polish Cottage Rye. Actually, I've made all the Polish and Czech ryes in Local Breads, and they are all really good.

Happy baking!

David

Love the flavor and the dark crust. A very impressive bread, and Zolablue did a great job of explaining it in her post.

I too would strongly suggest Nury's Light Rye. It is simply delicious. The most recent batch I made ended up in the fridge for ten days while I went out of town on an emergency. Upon return I decided to bake it for experimental reasons and it still turned out great! I guess that's a subject for another post though. Anyhow, Local Breads is my favorite bread book, mainly because of all the sourdough variants. Another formula to consider is the Genzano - a huge loaf with a very nice open crumb - very impressive.

I've only had the book a few weeks, but my brain has been overwhelmed by the possibilities so I haven't actually baked anything from it either. I've got my sights set on the Vollkorn (I'm a sucker for the burly breads).

I like the Pane Cassereccio di Genzano...

I am making the Nury's rye - seems like the kind of bread we love, and using my favorite method, including the overnight "sleep" in the fridge.

My starter is going to be brought from his sleep later tonight....

thank you, guys and girls!

A few tips:

1) Use dark rye, if you have it. It gives a much better flavor than white rye.

2) Develop the gluten really well. I mix for 13-16 minutes at Speed 3 and 4 in a stand mixer. Mixing to get window paning is worth it. The dough really comes together, eventually. It will seem impossibly loose and then actually clear the sides of the mixer bowl, if you mix long enough. Be patient.

3) After cold retarding, handle the dough very gently. You do not want to de-gas it very much. Don't even think about "shaping" the loaves. You may think you are baking pancakes, but the oven spring is astonishing.

4) Prepare to be amazed.

And here's the man hisself: