Sourdough rye bread! This loaf was quite an ordeal to make, and I don't really think it was worth it. You first start with rye berries that you soak for 2 days and then strain. Meanwhile you combine rye flour, rye flakes (basically oatmeal but made from rye), yeast and some water. This is your sour that you let ferment for about 2 days. It then becomes just like another bread. You combine all of these, add some more rye flour, and mix into a dough. This dough required a lot more flour than the recipe said, which basically means that in order for it to be where I want it to be so I can knead it and let it rise properly, it had to be much larger and thicker than normal. Which means that this bread came out really dense. The sour taste was there, which was great, but it was also a lot of straight rye flavor. There aren't any caraway seeds in this one, so its a more traditional rye bread.
A lot went into this loaf, and it was ultimately pretty okay. It makes great toast, but it's extremely chewy and dense to eat for a sandwich or something. I'm really looking forward to when we actually get to sourdough breads because that's where the real flavor is going to be.
No comments:
Post a Comment