Mr. Hamelman's 80% Sourdough Rye with a Rye-Flour Soaker

breadsong on 12 Nov 2011 at 20:16

Hello,
This bread I tasted for the first time last August (swoon).
After baking this bread in September, I kept remembering the wonderful aroma and flavor.
Time flies, and already it's the middle of November; time to make some more of this delicious rye.



The crumb, after 24 hours:

a close up:
 

I thought the bottom of the loaf was kind of pretty:


With many thanks to Mr. Hamelman for his formula and instruction!
I was very happy, tasting this bread again today :^)

Happy baking everyone,
:^) from breadsong

 

...of it, is they are a wonderful pair of Miches, Breadsong

Very best wishes

Andy

Hello Andy,
Being such a huge admirer of your breads, rye and otherwise, I am delighted to receive this compliment from you!
:^) from breadsong

So lovely.   I definitely want to try that one.  -Varda

Hi Varda,
Thank you so much - and I hope if you make this bread you love it as much as I do.
:^) from breadsong

Toast

Jeremy on 13 Nov 2011 at 06:11

Bread looks marvelous, finding so many inspiring bakers here on The Fresh loaf, count yourself among the many and thanks for visiting my blog!

Jeremy

 

www.stirthepots.com

Hello Jeremy,
I do so enjoy your site with your interesting posts, lovely photos, and great interviews.
It makes me so happy to receive this kind comment from you!
:^) from breadsong

Hello Mini,
Thanks so much for your lovely comment.
Thank you too for all you write on this site about rye breads ... I can't count the number of times I've been enlightened reading your posts ... I'm very grateful!
:^) from breadsong

 

Hi breadsong,

I'm surprised you held off this long before baking it again, both loaves look fantastic!

Franko

Hello Franko,
Tasting this bread again, I also wonder why I waited so long.
Thank you so much!
:^) from breadsong

Profile picture for user Juergen Krauss

Juergen Krauss on 13 Nov 2011 at 14:50

must better than any praline - slow melting on the tongue and releasing those complex flavours.

Wonderful!

Juergen

Wow, Juergen, your powers of description are amazingly accurate!
Thank you so much for your comment.
I am really loving the flavor imparted by this crust!
:^) from breadsong

Hello Marcus,
Thank you so much - the aroma of the baking and cooling loaves is wonderful, and the flavor more than a match!
:^) from breadsong

You must of been happy pulling those from the oven :)

Juergen's post is a perfect description of the crust. Well done.

Cheers, Phil

Hello Phil,
Well, to be honest, I kept checking on these loaves every 10 minutes or so, enjoying seeing how they were coming along in the oven...and yes, truly happy with the result at the end.
I always enjoy seeing your beautiful breads and thank you very much for your nice comment.
:^) from breadsong

out of all of Hamelman's recipes involving rye flour this one seems to come out always the best. Yours doesn't make exception to the rule.

Just gotta try this one now. Your ryes look terrif.

It's amazing how you can have a book like "Bread" that you genuinely prize, yet overlook some choice recipes. Until your post, I'd skipped over this bread for some reason.

Having now tried Eric's and David's NY Deli ryes, and more recently Franko's lovely rye, and found them all delicious, I'm on a bit of a rye kick (PiPs' spectacular pics of his ryes have also been a spur). Thanks to you, this one of Hamelman's is now at the top of my must-bake list, along with Juergen's Russian rye. Thanks for the alert and inspiration!

Cheers!
Ross

Hi Ross,
I really hope you enjoy this bread, and Juergen's bread too (doesn't that one just look wonderful?!).
Thank you very much for your compliments - such a nice message to receive from you.
:^) from breadsong