Laminated Honey Rye - Living Bread by Daniel Leader
Today's bake: Laminated Honey Rye
Source: Living Bread by Daniel Leader
Notes: Doubled original recipe of TDW 1.055kg.
Substitutions: AP flour for Type 55, Used plant-based butter.
Discussion: I wanted to try something different and this bread and process caught my eye. This bread is a nice combination of AP and rye flours giving it a rustic taste. The combination of herbs and lemon flavors makes is really quite nice. The only major issue was with the baking, the 'butter' was running out of the bead and it was fortunate that I was using rimmed pans or there would have been a pool of butter on the flour of the oven.
Make again? - Yes with modifications.
Changes/Recommendations: 75% Less butter and increase the amount of lemon juice and lemon zest by 25-30%.
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Ratings:
Chilled dough and butter, ready to start the lamination process.
Tony
Comments
This looks like a unique bread almost like a rye croissant. Usually if the butter leaks it’s because it wasn’t cold enough when laminating. I’m by no means an expert in laminating but that’s what I’ve seen on many cooking shows. I imagine these must have tasted amazing either way.
Thanks for sharing with us.
i may have to check out this book. I have a few by him but I don’t think I have this one.
Best,
Ian
You're welcome Ian
Tony
Tony, these have been on my list of things to bake ever since I borrow Daniel Leader’s book. Thanks for posting your bake along with your changes you would make. One of these days I’ll try this bake.
Benny