Second Bread Batch
Mixed up the Deli Rye recipe from the ABIFM book (J's all-time favorite bread).
Not kid friendly. M took a bite and politely declined. The bread definitely has a sourdough taste to it. I think it's the rye flour that was added.
Next time I'm going to bake this in a loaf pan to see if I can get a nice sandwich loaf out of this.
1 comment:
Shelly: Thanks for trying the method-- I'm Jeff Hertzberg, one of the book's co-authors. That sourdough taste comes from storing the dough, and it gets stronger as the batch goes through its 14-day lifespan. That dough will work fine in a loaf pan too, though the baking time may increase a bit. Come visit us at our blog, at http://www.artisanbreadinfive.com, where you can post into any "Comments" field, or into the "Bread Questions" gateway on the left side of the home page.
Jeff Hertzberg
www.artisanbreadinfive.com
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