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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,
mature sourdough

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.


  1. I've definitely become rye shy since my BBA rye failures so I'm no help, but I have to tell you that your loaves do look pretty. Can't wait to hear how they taste.

  2. The loaves and crumb look great. And hey, it's delicious!

    You should have posted the photo of the blob.:D

  3. I should have, I just didn't have access to the camera.