Monday, 22 January 2018

A luxurious rye bread

In the last few days, I've been trying to make friends with rye flour and asking friends on bread lovers, a lovely online bread community of mostly hobby bakers, to pitch in with tips and advice.

And they have! This loaf comes from a recipe shared by Goh NgaiLeng.  I've followed the original recipe down to the gram (link here), and made two minor changes in the method.

The original recipe includes a bread machine. In my version, I'm the bread machine, with some grudging help from my underworked biceps and triceps 😁

The second adaptation I made was in the length of time I let the sourdough ferment. Mine sat in the refrigerator for 24 hours, instead of 12-14 at room temp.
The rise was phenomenal, as was the lightness. The texture and taste were airy, soft, almost buttery, unlike my usual workman-like loaves. The taste of rye came through very subtly. The tanginess of sourdough was very mild... I wonder if I should have let it proof longer.

This one is definitely going my my bookmark list. Thanks a tonne +Goh NgaiLeng!

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