That's a beauty Paul! These rye tester posts are going to be the end of me, the suspense may actually kill me. Can I just go ahead and preorder the book now? Well played Stan!
while I was in South Africa. There just wasn't time for me to fit in the baking then, plus a bit of a hurdle for some of the ingredients. Consequently, I jumped at the chance to be a tester for the new book.
If you haven't yet, try Eric's Fav Rye. While not identical, it's a good stand-in for this bread until you can get your hands on the finished book.
I don't often post pictures on other folk's threads, but felt it would be OK with you here.
I also suspected I'd under-proofed--paid attention to the clock, and not the dough. Looking over the loaf's shoulder you can see our crumbs are similar. Didn't hurt the flavor; like you said: Very good stuff!
bread comes from the Netherlands and is a flattish brick like black pumpernickel style bread. It is several kinds of whole rye, no leaven at all, some molasses and then baked like a pumpernickel for 11 hours at 110 C. This version is something quite different than that one. This one looks grand where the other is a black brick:-)
Nice looking loaves Paul. It seems that those of you that made the Frisian Rye got similar results. The crumb doesn't seem as compact as some other Frisian breads.
That's a beauty Paul! These rye tester posts are going to be the end of me, the suspense may actually kill me. Can I just go ahead and preorder the book now? Well played Stan!
Marcus
while I was in South Africa. There just wasn't time for me to fit in the baking then, plus a bit of a hurdle for some of the ingredients. Consequently, I jumped at the chance to be a tester for the new book.
If you haven't yet, try Eric's Fav Rye. While not identical, it's a good stand-in for this bread until you can get your hands on the finished book.
Thank you for your compliment, Marcus.
Paul
Hi Paul,
I don't often post pictures on other folk's threads, but felt it would be OK with you here.
I also suspected I'd under-proofed--paid attention to the clock, and not the dough. Looking over the loaf's shoulder you can see our crumbs are similar. Didn't hurt the flavor; like you said: Very good stuff!
David G
We're talking about the same thing, so the more the merrier.
Paul
Loaf:
I suspect my kitchen is cooler than Stan's.
Crumb:
You can cut it really, really thin, on the order of 2-4mm, and it holds together just fine:
Very complex rye-forward flavor.
Paul
I had nearly identical results also with the Friesian Rye.
David G
bread comes from the Netherlands and is a flattish brick like black pumpernickel style bread. It is several kinds of whole rye, no leaven at all, some molasses and then baked like a pumpernickel for 11 hours at 110 C. This version is something quite different than that one. This one looks grand where the other is a black brick:-)
Nice looking loaves Paul. It seems that those of you that made the Frisian Rye got similar results. The crumb doesn't seem as compact as some other Frisian breads.