Bread

You are reading a single comment by @Arducius and its replies. Click here to read the full conversation.

•

Simba

I’ve been getting into making sourdough rye bread recently.

Not satisfied with the cracks on the top. The recipe dictates that the bread are removed from the oven after the first hours bake, to brush oil on the sesame seeds. I’m going to ignore that step next time. Can’t even tell which parts have oil and which that doesn’t.

•

Arducius in reply to @Simba

When I've made a 100% rye in the past I've never had much oven spring. The cracks come from topping the dough with flour (or seeds in your case) which then come apart as it rises so you should see almost the finished pattern before it goes into the oven.

•

Simba in reply to @Arducius

Yeah, it’s entirely unnecessary. Next time, no seeds (they also make a hell of a mess) and no pause in baking.

Inside is pretty good, although affected by the collapse in the top. Such a good a healthy bread packed with seeds!

About

Avatar for Arducius @Arducius started