Wednesday, July 09, 2008

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:

jhertz10 said...

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