“There’s A (w)Rye Bread”


There’s a wry* bread

waiting salt and one more day’s

rise before its bake!

 

*(This time I upped the count of rye and whole wheat and returned a good half-cup of cornmeal to a mini-boule bread – and I baked it in a Pyrex oval uncovered casserole. The sourdough-only nature suggests I add a packet of dry yeast as well and perhaps more vital wheat gluten to get a better loft, and fiddle with the temp even more than a half-hour at 350 and the rest 300.  But it still has a wonderful crumb, but the crust is a mite too toothsome for polite company – and that’s saying I know who and whom they are. Still have yet to attempt potato hotdog and hamburger buns.)

 

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