November 12, 2011 - 8:16pm
Mr. Hamelman's 80% Sourdough Rye with a Rye-Flour Soaker
Hello,
This bread I tasted for the first time last August (swoon).
After baking this bread in September, I kept remembering the wonderful aroma and flavor.
Time flies, and already it's the middle of November; time to make some more of this delicious rye.
The crumb, after 24 hours:
a close up:
I thought the bottom of the loaf was kind of pretty:
With many thanks to Mr. Hamelman for his formula and instruction!
I was very happy, tasting this bread again today :^)
Happy baking everyone,
:^) from breadsong
Share
Comments
...of it, is they are a wonderful pair of Miches, Breadsong
Very best wishes
Andy
Hello Andy,
Being such a huge admirer of your breads, rye and otherwise, I am delighted to receive this compliment from you!
:^) from breadsong
So lovely. I definitely want to try that one. -Varda
Hi Varda,
Thank you so much - and I hope if you make this bread you love it as much as I do.
:^) from breadsong
Bread looks marvelous, finding so many inspiring bakers here on The Fresh loaf, count yourself among the many and thanks for visiting my blog!
Jeremy
www.stirthepots.com
Hello Jeremy,
I do so enjoy your site with your interesting posts, lovely photos, and great interviews.
It makes me so happy to receive this kind comment from you!
:^) from breadsong
:) ...and music to rye lover's palate. Take a bow!
Hello Mini,
Thanks so much for your lovely comment.
Thank you too for all you write on this site about rye breads ... I can't count the number of times I've been enlightened reading your posts ... I'm very grateful!
:^) from breadsong
Beautiful bake of a delicious bread.
David
Hello David,
Seeing your fantastic 70% rye spurred me into action :^)
I must try that formula of hansjoakim's someday but I was nostalgic for this one...
Thank so much,
:^) from breadsong
Hi breadsong,
I'm surprised you held off this long before baking it again, both loaves look fantastic!
Franko
Hello Franko,
Tasting this bread again, I also wonder why I waited so long.
Thank you so much!
:^) from breadsong
must better than any praline - slow melting on the tongue and releasing those complex flavours.
Wonderful!
Juergen
Wow, Juergen, your powers of description are amazingly accurate!
Thank you so much for your comment.
I am really loving the flavor imparted by this crust!
:^) from breadsong
Beautiful rye, breadsong. And they look oh, so tasty. I can almost smell them from here!
Marcus
Hello Marcus,
Thank you so much - the aroma of the baking and cooling loaves is wonderful, and the flavor more than a match!
:^) from breadsong
You must of been happy pulling those from the oven :)
Juergen's post is a perfect description of the crust. Well done.
Cheers, Phil
Hello Phil,
Well, to be honest, I kept checking on these loaves every 10 minutes or so, enjoying seeing how they were coming along in the oven...and yes, truly happy with the result at the end.
I always enjoy seeing your beautiful breads and thank you very much for your nice comment.
:^) from breadsong
Beautiful work, breadsong!
Paul
Paul, thank you so much! :^)
out of all of Hamelman's recipes involving rye flour this one seems to come out always the best. Yours doesn't make exception to the rule.
Hello Nico,
I really appreciate your nice comment about this bread - thank you!
:^) from breadsong
So professional! Breadsong, you are constantly outdoing yourself...
MC, Thanks so much for your kind note!
:^) breadsong
Just gotta try this one now. Your ryes look terrif.
It's amazing how you can have a book like "Bread" that you genuinely prize, yet overlook some choice recipes. Until your post, I'd skipped over this bread for some reason.
Having now tried Eric's and David's NY Deli ryes, and more recently Franko's lovely rye, and found them all delicious, I'm on a bit of a rye kick (PiPs' spectacular pics of his ryes have also been a spur). Thanks to you, this one of Hamelman's is now at the top of my must-bake list, along with Juergen's Russian rye. Thanks for the alert and inspiration!
Cheers!
Ross
Hi Ross,
I really hope you enjoy this bread, and Juergen's bread too (doesn't that one just look wonderful?!).
Thank you very much for your compliments - such a nice message to receive from you.
:^) from breadsong