Mmmmmm.....

OK, I aimed for a light textured Sourdough rye bread with a nice chewy
crust to make sandwiches with, specifically Reuben sandwiches made with
homemade 'Montreal Smoked Meat' or pastrami.

http://www.imagestation.com/3118614/3904271337

For the bread I used a 3 stage growing period. Out of the fridge and a
feed in the afternoon, a good feed at midnight, a volume feed in the
morning and a 'bread' feed at noon in 75 temps.

I started with my homemade SD pure rye (by now, started with 1/4 tsp of
my homemade dried unbleached flour starter) starter and added rye for
the first two feeds, then flour for the last one with egg, honey,
scalded milk and salt.

That got a couple hours rise, then I made a couple loafs in Corning Ware
containers greased and dusted with cornmeal for shape and cooking.

http://www.imagestation.com/3118614/3904271289

These loaves rose for about an hour and a half and went in the oven at
400 for the first 15 min., then 375 for about 45 minutes more.

I was planning on grilling the bread after for Reubens so I didn't use a
pan of water in the oven for a thicker crust. It was about 80% humidity
outside anyway.

http://www.imagestation.com/3118614/3904271251

It turned out really light with a nice chewy crust.

http://www.imagestation.com/3118614/3904271203

My extended family like the heavy rye also, but this batch got woofed
down with demands for more. :-)

Mike

The loaves look great. Nice color too.

- Lucy

Trix wrote:
The loaves look great. Nice color too.

- Lucy


Thanks, I think the colour is related to the honey or sugar I add in
some recipes, that one had 2 tbsp honey for the two loaves.


Mike

Mike,

I am trying what you described instead of my regular type today to see
how I like it. I added milk, an egg, and some honey etc. Hasn't gone
in the oven yet. I hadn't been using bread pans lately but today I
put two in bread pans, one I'll put in the preheated Le Creuset pot.
If they come out ok I may give two of the loaves to my sons or one to
a friend.

Lucy

Trix wrote:
Mike,

I am trying what you described instead of my regular type today to see
how I like it. I added milk, an egg, and some honey etc. Hasn't gone
in the oven yet. I hadn't been using bread pans lately but today I
put two in bread pans, one I'll put in the preheated Le Creuset pot.
If they come out ok I may give two of the loaves to my sons or one to
a friend.

Lucy


I made a loaf and rolls and hamburger buns yesterday that way using my
unbleached flour SD starter and unbleached all purpose flour.

Turned out really nice if you like light fluffy bread.

Mike

I made three small loaves...I probably should have made 2 bigger
loaves. It has a softer inner texture inside than the bread I have
been making lately. Usually it is a straight rye starter sourdough
that I make pizza with and then a loaf or two from what is left. I
wouldn't use this recipe for pizzas but I think it will be good for
sandwiches and toast. One of my sons will prefer it as he likes
softer breads.

http://i187.photobucket.com/albums/x...4/June2007.jpg

Trix wrote:
I made three small loaves...I probably should have made 2 bigger
loaves. It has a softer inner texture inside than the bread I have
been making lately. Usually it is a straight rye starter sourdough
that I make pizza with and then a loaf or two from what is left. I
wouldn't use this recipe for pizzas but I think it will be good for
sandwiches and toast. One of my sons will prefer it as he likes
softer breads.

http://i187.photobucket.com/albums/x...4/June2007.jpg


Nice looking.

I wouldn't use that for pizza either, I stay basic with just oil for my
pizza dough.

Mike