Wednesday, April 28, 2010
Light Rye Bread or the blob
I wanted to make this bread before the end of April, because...
I am not a mellow person.
There it is, in black and white.
If there are three breads in April's Mellow bakers challenge, then I will bake all three.
There were a couple of problems with my plan, the most pressing was the lack of my books.
Good news, I found a recipe on line and assumed it was correct.
I made the sourdough with rye flour,
This ripened for 14 to 16 hours. Things looked to be going fine, I made some grey-brown slime and watched it bubble. Been there.
I rushed home from work and put
high gluten flou
1 T salt
the sourdough mixture
into a bowl, mixed it and thought that I needed some more flour, added a little more then cut the dough in half and added caraway to half a loaf.
let it rise until doubled, and then, when I poured it out, I had a blob. An almost impossible to shape, limp mess.
Shaped into boules, left to rise for another hour. I tried to slice them, oh, slicing slime never works. Never
Into the oven to pray for spring.
I have seen some beautiful looking loaves from this recipe, maybe, is this the recipe. And thanks to some number checking from some fellow bakers, I had the right recipe.
I ended up adding at least a half a cup of flour during the initial mix, I should have added more, but I am hesitant to add lots of flour to a recipe.
The good news is, the bread is delicious. I just won't be making this one again.