March 27, 2005
This time I followed the recipe more closely, but added 2/3 cup flax, which I ground myself, 1 cup of rye berries, which I sprouted, and a little more than a cup of althus. Ever in search of the right balance of elasticity and extensibility, keeping in mind that rye doughs are sticky and as little flour as possible should be added when handling it, aiming for a crisp crust, but not one requiring a chain saw, wanting to avoid cavernous cracks in the crust, and looking for a nice moist dense interior, but wanting it properly baked with as much rise as can be reasonably expected.... This dough feels right. Now, I will slash the tops a little more deeply (1/2"), be more careful with the oven and watch the oven thermometer more closely (the temperature can get up to 600F), keep the lid on 10-15 minutes, rather than 20 minutes, and reduce the heat at intervals, with a bake time of about 90 minutes. Wrapped in a thick linen tea towel, after sitting for 24 hours (I may shorten this time to 12 hours), the bread lasts beautifully for more than a week.
Posted by BKG at March 27, 2005 10:06 AM
Post a comment
Thanks for signing in, . Now you can comment. (sign out)(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)