Post History

66%

+2 −0

Challenges November 2020 - Bread

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 ...

posted 3y ago by Monica Cellio‭ · edited 3y ago by Monica Cellio‭

Answer

#2: Post edited by

Monica Cellio‭ · 2020-11-20T19:20:51Z (over 3 years ago)

Copy Link

Raw

Markdown

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:
![two small dark loaves](https://cooking.codidact.com/uploads/ML7nWfq66yudwjpcmCA5rev7)
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 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:
![two small dark loaves](https://cooking.codidact.com/uploads/ML7nWfq66yudwjpcmCA5rev7)
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.
![two small loaves, less dark](https://cooking.codidact.com/uploads/HeFT3RgY1QXjE93x3ao5MU67)

#1: Initial revision by

Monica Cellio‭ · 2020-11-09T03:13:00Z (over 3 years ago)

Copy Link

Raw

Markdown

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:

![two small dark loaves](https://cooking.codidact.com/uploads/ML7nWfq66yudwjpcmCA5rev7)

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.

Communities

Post History