Comments on November 2020 - Bread
Parent
November 2020 - Bread
Time for another challenge! Bread has been a staple of diet around the world for thousands of years, and as a result has proliferated in incredible diversity, from flatbreads and pitas to sweet dessert loaves, from nearly-black ryes to pale white, from traditional wheat to almond or legume flour.
This November, let's fire up our ovens and show off our own skills! Post a picture, and if you're willing to share the recipe, please post it in the Recipes category and add a link.
Additionally, if you have a suggestion for next month's challenge, please post it in the comments below. Thanks to @Zerotime for suggesting this month's.
Post
I was finally able to get my hands on some rye flour that wasn't exorbitantly priced, so I tried a rye sourdough recipe for the first time this past week. The recipe uses molasses, which darkened the dough even before baking. There is also an egg wash. I didn't place my loaves quite far enough apart during the final rise, as you'll see:
The recipe, which I found in Classic Sourdoughs by Ed Wood and Jean Wood, nominally makes two 1.5-pound loaves. I made a half recipe (one loaf), but I always divide their recipes into two smaller loaves, which work better for my family.
While it's a sourdough recipe, using a levain and no added yeast, it doesn't taste sour. The molasses dominates the flavor, and I'll reduce that a bit next time.
I made this bread again, this time substituting brown sugar for the molasses. I haven't tasted it yet; they just came out of the oven.
1 comment thread