LAGNIAPPE | TAKE
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Post by jimz on Jun 25, 2018 12:13:06 GMT -6
This has been on my bread making list for a while. Been hard finding rye flour at the grocery stores. Last Thursday I went to Whole Foods to buy some. They sell it loose. Wouldn't you know it, they were all out. Ended up going to Rouse' and bought a small bag of Bob's Red Mill Dark Rye. Friday I made the starter. One cup of rye flour, one cup of milk that I cooked potatoes in, unsalted, and a pinch of yeast. This will do it's thing untill Saturday afternoon when I make the dough. Saturday afternoon I made the dough and put it in the fridge. Didn't take any pictures. I added caraway seeds and dill weed to the dough mix. Sunday morning out the fringe and out to the warm porch. Around 2 o'clock, I formed the loaf and back on the porch to proof, covered with plastic wrap. About a hour latter, I brought the loaf back into the house. Looks good. Nice second rise. A little egg white brushed on top, more caraway seeds, slashed, and ready for a 425 deg. oven for 25 minutes +-. 25 minutes latter and the loaf is finished. Turned the stove down to 400 degs., the last 10 minutes.
Monday morning, time for a taste test with some butter.
Came out very good. Nice crumb and a chewy crust. Think I'll have a sandwich for dinner tonight.
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