Needed a change from my regular bread, so made a sourdough rye this time. Followed PiP's 40% rye process from his blog post, with a few modifications to the bulk/final fermentation schedule to suit my timing. Turned out nice....would have liked a bit more loft to the loaf, but I think I rushed the final fermentation a bit....
Some additional photos:
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Bake on!
Rich
Looks darn perfect to me. A gorgeous bake, Rich, thanks for sharing!
Cathy
Lovely bake, Rich! you should be proud.
Khalid
The cuts have opened, there's no tearing or blowouts, and the crumb is well aerated. I don't see how you could have done better on the final fermentation. A 40% rye won't have as much loft as an all-wheat bread, so I'd say you've done very well indeed.
Would tighter shaping have produced a more upright, narrower loaf? Maybe. Would deeper, more identical slashes have helped, too? Maybe, but we're really picking nits, now.
Great bake!
Paul
Kathy/Khalid/Paul, thanks for the nice compliments.
Paul, I appreciate your observations about how I didn't rush things! :) I'll have to bake quite a bit more rye to get better at shaping. It's a very different dough to deal with, for sure! :)
I'm pleased at the resulting aesthetics, and the taste is fantastic! Now, if I only had some pastrami! :)
Rich
even Phil would be proud of Well done and
Happy baking
db, thanks for the nice words. I think I will just up the weight of the loaf next time....I halved Phil's original recipe, so I was around 900g, maybe 1kg or so would be the perfect size for me.
House smoked salmon on rye for lunch! :)
Rich
Beautiful bread :)