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Dave's Rye Bread
http://cookaholics.org/viewtopic.php?f=29&t=979
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Author:  Kathy Henry [ Sat Jan 22, 2011 3:01 pm ]
Post subject:  Re: Dave's Rye Bread

Thanks again, Dave. This is outstanding bread!

Author:  jeanf [ Sun Jan 23, 2011 10:33 am ]
Post subject:  Re: Dave's Rye Bread

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.

Author:  jeanf [ Tue Jan 25, 2011 10:35 pm ]
Post subject:  Re: Dave's Rye Bread

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.

Author:  Amy [ Wed Jan 26, 2011 1:06 am ]
Post subject:  Re: Dave's Rye Bread

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

Author:  KSyrahSyrah [ Wed Jan 26, 2011 5:48 am ]
Post subject:  Re: Dave's Rye Bread

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.

Author:  jeanf [ Wed Jan 26, 2011 5:15 pm ]
Post subject:  Re: Dave's Rye Bread

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.

Author:  Amy [ Wed Dec 11, 2013 9:56 am ]
Post subject:  Re: Dave's Rye Bread

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

Author:  pepperhead212 [ Wed Dec 11, 2013 10:45 am ]
Post subject:  Re: Dave's Rye Bread

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!

Author:  Amy [ Wed Dec 11, 2013 11:39 am ]
Post subject:  Re: Dave's Rye Bread

Thanks Dave! I'll get a starter going today to test.

Amy

Author:  Amy [ Wed Dec 18, 2013 8:45 pm ]
Post subject:  Re: Dave's Rye Bread

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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