October 30, 2014 - 11:29am
Ryetest Photos thread 1
Thought I'd make a Tread for everyone to post. When it gets too long, we'll put up another under: thread 2 and so on. :)
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Thought I'd make a Tread for everyone to post. When it gets too long, we'll put up another under: thread 2 and so on. :)
That loaf looks great... we are posting pics of ours too.
Looks like someone got a recipe with nuts giving that wonderful purple from the tannins.
To put everyone out of their misery, it isn't nuts, but cabbage. This loaf uses cabbage and sauteed onions and Mini used a dark purple cabbage called "blaukraut."
More to come *wink*
Stan
Thanks, Stan, for solving the mystery! So, now, we're even more intrigued...
Thanks for supplying us with new challenges, topics and ideas. No doubt, this is a busy time for you, too, but are you having as much fun as we are?
Cathy
This week's bake is a Lithuanian potato rye and a South German beer and caraway bread. I can smell them baking right now and the perfume is divine!
What do I have to do to get those 2 in my group...wink...wink...nudge....nudge....
Wow...that looks great! I hope I get to try making this one. I have to post my first loaf shortly.
Looking forward to seeing everyone's bread....
Yours looks great. I just posted mine a minute ago.
Ian
I have been lurking forever. Happy I figured out how to post my pic. More tomorrow.
Beautiful pictures, look forward to seeing all the test bakes.
My NYB supplies arrived to day...so I'll be starting tomorrow night. Will share pics Saturday. That looks really tasty!!
100% whole rye with walnuts at 104% hydration but this light rye really brings out the purple people eating walnut paste. Well done and happy rye baking. .
my lips are sealed! :) no walnuts And it is really yummy!
ooooh Jeano! Fantastic!
Prunes:-)
Those streaks look prune colored.
Ohhh that looks beautiful, is that cranberry in there? I have a dough retarding in my fridge for a 60/40 Wholemeal / wheat and sesame loaf.
Lovely crumb. Create your own blog and reap the compliments :)
Is it ok to post them on your thread mini? Or should I start my open. Not sure of the etiquette here.
Post. post away! The more the merrier! :) Go ahead and don't be shy!
Mini... being a newbie I didn't know how to post to your thread or should I say "didn't know to." But, my next pics I will post to this thread. Think it's great to have a thread with every ones pics on there.
a real pleasure for my eyes!
Beetroot?
Ditto....
Yum! Bet they'd go good with a beer.
Those look wonderful. I agree jeano they'd go good with beer. You buying or me?
I just want to say that the pics from all the rye testers look wonderful so far and I want to try them all.
Those rye sticks look great!
I'll guess blueberries and wait for the book to find out!! Looks delicious! What fun you must be having with this!
The rye sticks looks good too!
If it is in fact blueberries, I'm set. Got a whole freezer shelf packed full, and when I ran out of freezer space I loaded up the dehydrator. re beer, i'll buy the first round.
My DH declares the Munster loaf to be a keeper. Already ruminating about using that dough for sandwich tolls.
Here's mine. I didn't get the holes, but it tastes very nice. Tender with a soft crust. It would be nice for sandwiches and toast. I think I didn't use the right steam method. I used the cast iron combo cooker, but it wasn't enough for the crust, oven spring. Next time the steam baker method.
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enough cheese in her bread after looking at these Munster Loaves - Perfect loaf for Holloween too!
Stan gave it away at the top of the thread! I think the darker cabbage is a tiny bit stronger than the white but the bread was delicious and would make excellent burger buns. I imagined juicy, could almost taste the ground steak in them! and no extra goop needed to have a great burger.
Wow I can't wait to do other recipes, they all make me drool! I'm on the road. Had some Great Thai food in Lewiston ID this evening. :)
Meusli Rolls
Rye Sticks
Nice job Paul! Those both look great and must taste wonderful with some cheese and butter.
Nice work, Paul! Could just grab one right through my monitor... if only.
Cathy
Very tempting!
wanting to leave my loaf in longer to get more crust colour too. My oven was at the correct (inside oven thermometer) given temp but I wanted to keep to the recipe as close as I could. I even wondered if my ample coating of sesame seeds to the top crust kept it from browning nicely. They didn't brown either.
Next time I will bake longer as the inside moisture can handle it. I will be making this recipe again. I did note that it should be eaten up in the first few days.
My oven temp was also at the correct given temp. Internal temp was 205 F but yes, I also believe the moisture could have handled a longer bake. I feel we are testing recipes and I want to keep to the recipe. When I did my second bake I did note to Stan changes I made. But same results.
Darn tasty with a cream cheese schmear!
Here is the pic of my Rye Sticks. I really like these will definitely make again. Cant wait to try my hand at this weeks bake.
What great examplars of what the book has to offer. I posted separately, but from now on will add to Mini's thread!
Mountain Oat rye will be baked early this afternoon, then a beer caraway rye tomorrow. Good thing for me the Polish half of my family is having a big kielbasa and pierogi feed the weekend before Thanksgiving. That'll free up some space in the freezer.
Concur about the spiced rye and cream cheese. We toasted the tag end of the loaf. Good stuff.
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Your breads look great. I'm about to put the Beer bread in the oven momentarily. My starter was a little sluggish so I'm finding it's taking way longer than suggested for the loaf to rise. Hope it comes out as good as yours. How was the taste?
Tasted great but like you I couldn't really detect any beer flavor, despite my throwing caution to the winds and using Shock Top with its alleged citrus peel and coriander flavorings. Next time I make this I think i'll use a dark beer and maybe omit the beer baste, that crust was a mite too crunchy. Even though I like it, so far the half Pole husband went enthusiastic, said he liked the oat bread better.
Your crumb looks much more open than mine. I wonder if my rye starter was the issue since it was not as lively as it should have been and all of the timing took much longer than suggested. I will post mine later today. It tastes pretty good but not really tasting the beer very much.
I had the same issue with timing, which I found odd since my starter will double 3 hours after its fed and cool temps don't usually faze it. I had to put the Pullman in a sink full of hot water to coax it, proof took two full hours.
Thanks for your kind words on the crumb, after baking for 40 plus years I feel like I'm only recently getting the hang of making good bread.
Thought I had baked a brick, but after letting it set for 24 hours after baking, it is quite nice. Soft creamy crumb. Very good with cream cheese.
Have to learn how to post 2 photos.
Wow....your crumb looks awesome. Nice bake. Hope I get to try this one too.
Such variety and each baker's influence adds a unique touch! Well, done, Everyone, it's inspiring to see the results rolling out.
Munich Penny Rolls
The crumb on this was soft and moist. Great dinner rolls and even wonderful for slider sandwich. Had with hard salami, provolone and spicy brown mustard. Yummy.
Crumb shot.
Loois great!
Thank you. This is a keeper recipe. The recipe actually makes 16 rolls. I just posted one bunch of four. Shared these with friends (co-workers) and they raved about them and wouldn't share. So there were some folks that didn't get to try them and want me to make more. It's all good. Lots of happy customers (testers.)
Buttermilk Potato Bread
I'm not proud of this one, but thought I'd post anyway. It probably was me not the recipe.
Crumb shot.
and Munich penny rolls in back ground... My buttermilk bread was very dry and I ended up adding 150g more buttermilk and 50g water just to pull the crumbs into a dough. It was good with beef cold cuts, horseradish and pickles.
Made 19 penny rolls at about 67g each. scored with a scissor snip. Buttered the hot rolls.
Those look great Mini. Can't wait to try these myself.
Very Nice...interesting pan. How do I post to this thread?
visible and click on the little green tree. The pan I used is one of Mom's, a round pan with an outside diameter of 9 1/4" and inside hole diameter of 4 1/2" 2" deep shiny aluminium with copper colour. She said she never baked anything in it, used mostly for jello wreaths.
Mini O your Buttermilk Potato Bread looks great. Did yours come out spicy? It looks like a nice spice bread. As I stated on mine.... I knew it was me that messed up.. I had a "brain bubble" during one of the processes but continued on anyway. Yes, mine was extremely dry, but we both mentioned early on in a recipe about moisture.... But since we are testing recipes I was reluctant to adjust the liquids. Even though after mixing I knew it didn't feel right. The outcome that I got has been "lurking" over me to the point I will try it again. Again... great bakes. I look forward to this weeks bakes. As always Mini... thanks for all of your inspirations now and in the past from my "lurking" and "learning" days on TFL.
They may be called penny rolls, but you'd get people lining up around the block for them. And the buttermilk potato bread... ideal with meat, horseradish and pickles. Y-U-M. Thank you for sharing.
Cathy
Jeano both of your bakes look good. I especially like the carrot bread.
Those look great Jeano. I have not started on mine yet but hope they come out as good.
I've nibbled some on the carrot bread but will withhold judgment until it's aged a day. While I didn't use the trencher breads as trenchers they'd work well for that, in fact I remarked to Mr Jeano that I'd like to bake them as little boules next time and try them as soup or chili bowls. Very substantial, deep wheaty flavor.
I'm getting ready to put my Trencher bread in the oven soon. It took almost 4 hours for the bulk dough to double and not 1 hour like Stan suggested. When I formed them I only made them about 7" Diameter or smaller as 10" would not fit in my oven 4 at a time. What was your experience with this?
I divided my dough into six parts and thought they turned out fine, but they might have benefited from a longer proof. I can't remember details of the bulk ferment but nearly all theses recipes have taken a lot longer than what I think is normal with a sourdough preferment. Like I posted elsewhere, my starter reliably laughs at cool temperatures. Maybe the difference is the preponderance of white or medium rye. I usually use whole rye and grind it myself from berries purchased from honeyville several years ago. (50# is a LOT of rye berries!)
I'm a bread hog, but a 12 ounce portion is too big.
In oven now....will post later how they come out.
Very good bread though I says so as shouldn't. Being at least 75 miles away from a brewer's supply store I toasted some barley flour I ground from barely enough barley I scavenged from the depths of the freezer. I'll get ahold of some crystal malt and bake this one again. Just wonderful with some feta and tomato.
and all the new photos look yummy! I finally got my net connection up and running! Yay! Almost took as long as starting a starter! :) Was about as stressful as that first time too! If I could only throw flour at my router or feed it pineapple juice and make it fix itself. Recovering now from net withdrawal. Now to get my starter up...
And got darker as it aged. It was really good and was a hit at the big preThanksgiving Polish feast with my in-laws. On to week 5!
Mine is baking right now. Dough was super wet and slack so I made 1 big loaf instead of 2. I didn't score this one, did you? Was your super wet?
Not that I recall. And, yes, I did give 'em one long slash, which opened up nicely.
Doubt if I wait 24 hours to slice this'un. Smells REALLY good.
Looks like you've had a busy few days with both of your Week 4 bakes done. They both look good. It's hard waiting to slice it.
...Otherwise I won't get my OTHER baking done. Plain white cloverleaf dinner rolls for the church bake sale this weekend, then a couple of cakes for a family gathering on Sunday, which i'll whip up on Saturday. Working two evening shifts first of the week and then days on thanksgiving day itself, which means no time to bake until Black Friday, which trust me, I'd rather do than shop anywhere. I just couldn't afford to fall behind this week!
I have managed. to leave the second loaf alone but all bets are off tomorrow.
Very tasty, and the half Pole husband approves.
Crumb looks good. And your hubby approves. Sounds like a win, win situation.
Those look great. I have to bake mine this week during my visit to North Carolina. Hopefully mine will come out as nice as yours. I'm going to post week 3 shortly.
Smells good, bit of a blowout but it was cracking and I was afraid to delay baking any longer. Crumb will be revealed when I can't stand waiting....
impressive! (I showed this picture to my starter. That should get them beasties going. Reviving a stored starter here.)
That's a beautiful loaf! :)
Aw shucks. Thanks so much!
Looks like a beauty.
I was tempted to bake it in a Dutch oven but followed instructions with two exceptions, one inadvertent, one intentional. I finished the bake at 395 instead of 385, that was an accident. But I didn't feel like it would take anywhere near 80 minutes to reach 200 even at 385 so I set the timer for 50 minutes and it was absolutely done at that point. I am impressed with the amount of height I got. Dough barely spread after being turned out.
Mine came out very flat with no oven spring. I must have messed something up.
Dough was pretty easy to deal with, was this the wet dough you referred to above, or the malt rye? I was actually able to shape a respectable boule with the farmer loaf, which surprised me with this high a percentage of rye. The Rye Gods must've been kindly disposed towards me today.
Husband rates this 'at least a 9' and I concur. I've made 50%WW bread that wasn't as light as this 70% rye. Unbelievable.
Your cracking on the bread looks perfect, it appears you made the right decision to bake it then. You did get nice height on this loaf. The crumb looks good.
No it was the malt rye. I made 1 big loaf and it flattened out.
Tastes great to though
I have added another thread to continue on as the tests continue...
http://www.thefreshloaf.com/node/40832/ryetest-photos-thread-2