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Post by jimz on Mar 4, 2020 14:10:18 GMT -6
Once again my 3 day bread making process. Friday I made the starter with 1 cup of rye flour, 1 cup of yogurt whey, and a pinch of yeast. Saturday, I made the dough ball. 2cups bread flour, 1/4 cup rye flour, pack of yeast, and a little sour cream added a little at a time to to make the dough ball. I loosely followed a King Arthur Seeded Rye Bread recipe. Adding dried onion flakes to the starter Saturday morning was my add to the recipe. In the fridge the dough ball went till Sunday morning. Fast forward to the afternoon, and the dough had risen nicely. Now to form a loaf out of this scraggly mess turned out onto the counter. Fast forward again after the loaf had a second rise from proofing. Now the loaf is ready for the oven. Egg white and more seeds on the loaf, and slashed. The loaf is fini! After the bread cooled down it was time for a taste test. Very good for my taste. Nice chewy crust and soft crumb. The tiny holes in the crumb makes for a better sandwich bread.
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Post by Cajunate on Mar 7, 2020 5:27:07 GMT -6
Fantastic loaf Jimbo!!!! Should make great sandwiches.
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Post by jimz on Mar 9, 2020 8:40:35 GMT -6
Thanks, Nate. Yes, I will be making some sandwiches with this loaf.
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