A couple of 500g 1/3 rye loaves baked using the rye flour recently purchased from Bibina. Very different flour to the organic wholegrain rye I have been using since Coles stopped stocking rye flour.
Very nice mild flavour with a suprisingly soft crumb compared to the organic. Puts one in mind of rye flour mixed with some low protein plain flour, and the way it is a little sticky on my proofing cloths, hmmmm.
[img]http://www.sourdough.com.au/gallery/d/3874-1/new_Little+Rye+Loaves+002.jpg[/img]
[img]http://www.sourdough.com.au/gallery/d/3876-1/new_Sliced+Little+Rye+002.jpg[/img]
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19 viewers and not a single comment or question.
I'm not looking for praise, I thought people wanted bread pics for discussion.
Oh Bill,,,,, I have just this minute looked at your breads and they look good to me.. Crumb looks good also.....
Looks like you have only cut into one to show us the crumb so I will take the other one..... :-))) qahtan
I like the "curl" in your forming under the loaf in the foreground. It gives the bread a relaxed, casual appeal that perfectly cylindrical loaves can lack. Plus in regards to softer flours, it is great to be able to actually taste the character of the grain which can be "masked" in the harder, high protein flours. Lovely even, golden colour. I imagine you have an oven that is able to distribute heat quite evenly. Is it a convection/fan oven?
Graham
[quote="Graham"]
Lovely even, golden colour. I imagine you have an oven that is able to distribute heat quite evenly. Is it a convection/fan oven? Graham
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Graham believe it or not my oven is a crappy 25 year old Chef wall oven with the element at the botton, no frills at all. I bake on an oven stone, read unsealed unglazed quarry tile, and I end for end my loaves for the last 15 minutes to even out the colour. The moral of the story is you don't need all the bells and whistles to get a decent result, but it would be nice to have a steam injected unit.
[quote="Bill44"]
[.. my oven is a crappy 25 year old Chef wall oven with the element at the botton, no frills at all. I bake on an oven stone, read unsealed unglazed quarry tile, and I end for end my loaves for the last 15 minutes to even out the colour.
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Bill, I bake in a built-in oven which can only fit an under-long baguette and I also use an unglazed tile which has cracked....but I guess I've to bake many many more loaves to get to your level. I just baked a yogurt potato SD late last night, which I don't think deserves to be seen by any except my family.
By the way, the expression "end to end" escapes me....english's not my mother tongue.
[quote]
Graham believe it or not my oven is a crappy 25 year old Chef wall oven with the element at the botton, no frills at all.
[/quote]
That is pretty amazing. I worry about baking bread in our 6 year old floor standing Chef. It is a cheap fan-forced gas type (the rear panel of the double glass has fallen out several times...must fix it more permanently. The flame is at the rear of the oven and consequently there is a strong blast of heat up the back. If it held heat better, the burners would not need to come on as much...perhaps I can improve the seals.
Graham
[quote="TeckPoh"]
Bill, I bake in a built-in oven which can only fit an under-long baguette and I also use an unglazed tile which has cracked....but I guess I've to bake many many more loaves to get to your level. I just baked a yogurt potato SD late last night, which I don't think deserves to be seen by any except my family.
By the way, the expression "end to end" escapes me....english's not my mother tongue.
[/quote]
Well TeckPoh, for someone who's mother tongue is not English you are doing fine in my opinion, I would never have known if you had not said so.
"end to end" just means turn the front of the loaf to the back.
By the way, my current stone is cracked too, one of many. I have a bad habit of turning the oven on and forgetting the stone, and end up putting a cold stone in a hot oven with the resultant "Crack".
Hi Bill,
Jeremy here, nice bread porn by the way, looks like you know who hasn't said a thing yet! Your rye is a white and rye mix? What is the starter. straight or mixed flours?
Jeremy
[quote="Jeremy"]
Hi Bill,
Jeremy here, nice bread porn by the way, looks like you know who hasn't said a thing yet! Your rye is a white and rye mix? What is the starter. straight or mixed flours?Jeremy
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No he is conspicuous by his abscence.
The loaf is 1/3 rye 2/3 unbleached bakers white (11.5% prot) The rye flour is a new one that KazaKhan put me on to. I love the mild flavour and the soft crumb it gives. I'm sure it is just a fine sifted rye, but it tastes and acts like a rye/soft white mix, it's actually quite good to use.
The starter was 166% fed 1/3 rye 2/3 white on a two stage levain process, 28% starter of total dough weight.
[quote="Bill44"]
The loaf is 1/3 rye 2/3 unbleached bakers white (11.5% prot) The rye flour is a new one that KazaKhan put me on to. I love the mild flavour and the soft crumb it gives. I'm sure it is just a fine sifted rye, but it tastes and acts like a rye/soft white mix, it's actually quite good to use.
The starter was 166% fed 1/3 rye 2/3 white on a two stage levain process, 28% starter of total dough weight.
[/quote]
I glad you like it. I've only used it a couple of times and each time I used 25% White Bakers Flour, 15% Dark Rye and 60% of the light rye. I managed a very good loaf with fresh yeast but my couple of attempts with a rye starter have failed, of course I've now come to understand that rye cannot be pushed out as rapidly as white flour with a starter
Oh and the pics look good...
I think your sourdough loaves are always... professional looking. You have a certain knack for getting your bread to look like it belongs on the cover of some magazine. Please keep posting pics of your wonderful bread,
Have a terrific day,
Teresa