LAGNIAPPE | TAKE
|
Post by jimz on Aug 19, 2020 12:49:21 GMT -6
For this loaf of bread I used KA Seeded Rye Bread recipe with a few of my tweaks. Friday night I made the starter with one cup of rye flour, one cup of yogurt whey, pinch of yeast, and a pinch of sugar. Saturday the starter had some nice bubbles, and is ready to start making the dough. I got the dough ball made, and will go in the fridge over night to get happy. Sunday morning out of the fridge. Got a nice rise going on here. I'll put this on my warm porch to keep rising. After the dough rose about a 3rd more, I punched it down for a second rise. Hear it is coming back up. After the dough was finish rising I turned it out onto the counter top. Let's turn this shaggy mess into a loaf. There we go. Loaf is formed, and ready for proofing. I do cover this with plastic wrap to keep from drying. Dough is proofed, brushed with water, then slashed. In to the oven it goes. Int. temp was 200 deg., and had a nice sound when tapped on the bottom. Seeded Rye Bread is made. Monday morning taste test time. I have a winner. Soft crumb and nice crust. Has a good sourdough tang to this loaf, thanks to the starter made with whey, and a over night rise in the fridge.
|
|
LAGNIAPPE | TAKE
|
Post by Cajunate on Aug 19, 2020 16:13:27 GMT -6
Nice Jim!!!
That would've gone great with my pork pastrami!
|
|
LAGNIAPPE | TAKE
|
Post by jimz on Aug 19, 2020 17:26:50 GMT -6
Yes indeed, Nate. You could make the thicker slices you wanted. My first sandwich was with my Canadian Bacon grilled with sharp Cheddar melted on top, onions, and shredded cabbage.
|
|