The Official Food Thread

[Marzipan]

2nd attempt with sourdough - sourdough rye bread - used a loaf pan instead of the dutch oven/artisan style.

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I know flavor over form...but that is a sad looking loaf of sourdough. that's not a criticism of your accomplishment, but sourdough is not the first thing that comes to mind on what kind of bread it is.

that said, how'se it taste? how crisp / crunchy is the crust?

*personal anecdote - growing up we would go camping in the Kootenay's quite often and in the small town of Kaslow there was a baker who built a HUGE stone oven; and I mean HUGE! anyhow, there would be a line up all day for his bread. and oh my goodness...SO GOOD!!!

 

[lowfat]

Pan loaf > odd shaped loaf IMO. I want my pieces to be consistent for sandwiches. Not all over the place. I really want an Emile Henry bread pan but hard to justify the cost. I have a couple in my Amazon cart, next time I see either of them drop in price I'll order it.

I can't bring myself to do sourdough. I am frugal af and I hate wasting anything. Tossing half the starter seems like such a waste.

 

[LaughingCrow]

I know flavor over form...but that is a sad looking loaf of sourdough. that's not a criticism of your accomplishment, but sourdough is not the first thing that comes to mind on what kind of bread it is.

that said, how'se it taste? how crisp / crunchy is the crust?

*personal anecdote - growing up we would go camping in the Kootenay's quite often and in the small town of Kaslow there was a baker who built a HUGE stone oven; and I mean HUGE! anyhow, there would be a line up all day for his bread. and oh my goodness...SO GOOD!!!

It came out fairly good. Never tried rye before, so it was an experiment for me along with using a recipe out of a book I've never tried. Crust was softer since it's not artisan (baked in dutch oven - or using steam).

 

[FreeKnight]

2nd attempt with sourdough - sourdough rye bread - used a loaf pan instead of the dutch oven/artisan style.

View attachment 40824

Looks pretty good for a rye mix, they never get quite a fluffy as straight wheat. I prefer a loaf pan for anything outside of foccacia. I even generally use it when I'm making cornbread tbh. Nice to have consistent even slices.

 

[LaughingCrow]

Looks pretty good for a rye mix, they never get quite a fluffy as straight wheat. I prefer a loaf pan for anything outside of foccacia. I even generally use it when I'm making cornbread tbh. Nice to have consistent even slices.

LOL - the nice even slices is what prompted me to try a loaf pan. I wanted bread to try some vegan french toast recipes; round artisan bread slices are just not consistent.

 

[FreeKnight]

LOL - the nice even slices is what prompted me to try a loaf pan. I wanted bread to try some vegan french toast recipes; round artisan bread slices are just not consistent.

There's a time and place for artisan, and a time and place for loaves. Some people get way too worked up with trivial stuff like that. I quite like my lodge CI loaf pan.

Did you use lemon juice in your dough? I've read it adds some nice characteristics for blends but haven't dabbled with it in any ryes myself (or I've forgotten if I did).

If I could find a nice CI 'detroit' style pan I'd probably use it for my focaccia as well. It's 'fine' when it's round, but it'd be handy for a more even loaf. It works well enough on my steel detroit pan, but doesn't crisp up quite as well as my round cast iron ones.

 

[Marzipan]

 

[LaughingCrow]

Did you use lemon juice in your dough? I've read it adds some nice characteristics for blends but haven't dabbled with it in any ryes myself (or I've forgotten if I did).

Never tried lemon juice.

 

[Marzipan]

 

[Marzipan]

I have not, however, watched, Master Chef.