My least favorite Bread 100% Sourdough Rye Bread BBA #32
I am enjoying vacation. There is little that must be done, which leaves a lot of time to enjoy life. I like being a school nurse, but it is nice to have a little break from the frantic pace. I am making my way through Rick Bayless' Mexico, One Plate at a Time. I made some sopas for lunch to go with the leftover Posole. Little tortillas cups, filled with roasted tomato green chili salas. We consumed them so quickly that I took no pictures. I think that my sopa shaping skills need to be developed. But the flavors were delicious. The book has great stories and tips from testers. It's fun to read.
Yesterday, I made some delicious sourdough bread to feed the minions and started the rye starter. Today, I worked on the rye bread. Or failed to have any effect on the rye bread. From the very start, the dough did not feel pleasant. I enjoy the smell and texture of dough, this bread felt like playdough, not enough elasticity. It took five hours to double. Shaping it into loaves was a little disconcerting. I really wasn't looking forward to the baking.
So, I went back to Rick Bayless and made the Tomatillo-Braised Pork Loin. Pork braised in a delicious roasted tomatillo sauce. Rick can handle more serranos than I can.
Dinner out of the way, I had to finish the bread. It didn't help when major stakeholder walked by the breads and said those are funny looking. There was minimal rise once the breads were shaped. They are singularly the least attractive loaves of bread that I have ever made. I could not find an image of Peter's loaves, perhaps his resembled cow pies as well.
Major stake holder thinks that the taste is ok. If you are looking for a dense, chewy loaf of bread, here's one for you.