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 Post subject: Re: Dave's Rye Bread
PostPosted: Sat Jan 22, 2011 3:01 pm 
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Joined: Thu Dec 18, 2008 5:29 am
Posts: 453
Location: York PA
Thanks again, Dave. This is outstanding bread!


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 Post subject: Re: Dave's Rye Bread
PostPosted: Sun Jan 23, 2011 10:33 am 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1873
Location: Near Toronto, Ontario, Canada
quick questions - do you guys hand knead or KA? And should the starter be uncovered or covered? I've got it partially covered right now but it was covered overnight with plastic wrap due to the kittens. I lost a pound of butter to them the other day.


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 Post subject: Re: Dave's Rye Bread
PostPosted: Tue Jan 25, 2011 10:35 pm 
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Joined: Mon Jun 07, 2010 8:41 pm
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Location: Near Toronto, Ontario, Canada
am waiting for this to come out of the oven. I started it on saturday night and am baking it tonight. It smells great...but seeing as it's 11:30 chances are I won't taste it until tomorrow. :D
It didn't like my 4.5 qt KA though, crept up the dough hook and it now buried in the nooks and crannies that make up a KA.


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 Post subject: Re: Dave's Rye Bread
PostPosted: Wed Jan 26, 2011 1:06 am 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
Yes, this dough is a bit of a stretch for a 4.5 qt., but doable, as you discovered. Next time, you could take it out after it's started to develop (before it creeps) and finish it by hand, or, you can simply live with the mess on your KA.

Don't you love the way this bread smells out of the oven?!

Amy


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 Post subject: Re: Dave's Rye Bread
PostPosted: Wed Jan 26, 2011 5:48 am 
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Joined: Fri Aug 28, 2009 10:48 am
Posts: 818
Location: Near Ithaca, NY
Quote:
Don't you love the way this bread smells out of the oven?!


That was one of the heartbreaks of getting arthritic hands: not only because it freakin' hurts, but I could no longer knead bread. There was nothing like pulling it out of the oven before Honey came home. It made him.....maleable. ;)

I now have a KA, and will be trying this recipe soon.

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A gourmet who thinks of calories is like a tart who looks at her watch. - James Beard


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 Post subject: Re: Dave's Rye Bread
PostPosted: Wed Jan 26, 2011 5:15 pm 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1873
Location: Near Toronto, Ontario, Canada
Amy wrote:
Yes, this dough is a bit of a stretch for a 4.5 qt., but doable, as you discovered. Next time, you could take it out after it's started to develop (before it creeps) and finish it by hand, or, you can simply live with the mess on your KA.

Don't you love the way this bread smells out of the oven?!

Amy

Yes, it smelled (and looked!) great. They were all wrapped this morning and went into my freezer....will try them this weekend. As for the KA, I'm just letting whatever is left dry and I'll get it off later. :D I did wind up finishing it by hand.


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 Post subject: Re: Dave's Rye Bread
PostPosted: Wed Dec 11, 2013 9:56 am 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
Dave (or anyone else for that matter),

Do you think this would work in a pullman pan? I'm doing a smoked salmon platter and need great rye bread. Yours is as good as it gets, but I want uniform small square pieces and a denser crumb, hence my considering the pullman.

Amy


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 Post subject: Re: Dave's Rye Bread
PostPosted: Wed Dec 11, 2013 10:45 am 
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Joined: Fri Dec 19, 2008 7:58 pm
Posts: 1139
Amy,

I'm sure it would work; maybe fill the pan about 2/3 with the dough, before rising, to get that dense crumb you're looking for. And I would roll the dough out and fold it over a fet times, to press any large bubbles out of the dough. I'm sure you'll experiment, and eat the trial loaves at home. Good luck!

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Dave


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 Post subject: Re: Dave's Rye Bread
PostPosted: Wed Dec 11, 2013 11:39 am 
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Joined: Thu Dec 18, 2008 7:37 pm
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Location: Telluride, CO
Thanks Dave! I'll get a starter going today to test.

Amy


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 Post subject: Re: Dave's Rye Bread
PostPosted: Wed Dec 18, 2013 8:45 pm 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
I baked my rye today. I probably under-estimated the amount of dough for the pullman by just a bit. It's still too hot to slice into to see, but I did slice and taste the small side loaf I also baked. I LOVE this bread.

Amy


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