"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Yeast Breads, Rolls & Braids
Reply
 
Thread Tools Display Modes
 
Old 08-20-2012, 06:09 PM   #21
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,068
Quote:
Originally Posted by CharlieD View Post
I better go to store and check availability, becasue on line it is crazy, for $1.99 product I'll have to pay $10 postage. I'm sure some body in town has this.
Check health stores, your supermarket in the flour department, and a home brewing beer making store if there is one in your area.

Charlie I find that when I would make a free form bread, I let the last rise happen in the fridge. It takes longer for the rise to happen, but because it is cold, it doesn't collaspe as much as it does when you put it in the oven at room temperature. And it continues to rise as it starts to bake.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 08-21-2012, 02:53 AM   #22
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Works best with a cooler or chilled dough-
Word of Mouth: Oven Spring | The Kitchn
__________________

__________________
justplainbill is offline   Reply With Quote
Old 08-21-2012, 04:33 AM   #23
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by CharlieD View Post
Made the rye bread for the first time yesterday. The recipe was extremely simple, as I did not have a whole bunch of ingredients that are usually recommended for the rye bread, i.e. molasses, malt, etc. It was not pure rye. 75% rye and 25% white all-purpose flour. Yeast and salt that is it. Also was not sure what would be better loaf or make it in the baking dish, made both. What/how do you do rye bread? Here is a pic.
looks fab charlie....can just taste it with a slice of laks & a hamisha gherkin....shot of vodka too!
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 08-21-2012, 08:52 AM   #24
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,404
Had the bread last night for dinner. I have to say though maybe it did not rise as mush much as I would have liked, but it tasted very similar to the breads I have bought in a Russian store here. Still not the same as the commercial bread I used to eat in Ukraine, but there it was made by thousands of loaves a day, in a huge bread factory, so it is a completely different production. Wish I could find recipe for one of those breads. All in all I am happy with the first try; at least the taste is there.
Wonder if it is possible to make all rye bread without adding wheat flour?
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 08-21-2012, 09:06 AM   #25
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
If using all rye, unless you like bricks, I think you'll need to use baking soda and baking powder instead of yeast.
With all the money you save by not buying szynka and boczek you should buy some first clear flour.
__________________
justplainbill is offline   Reply With Quote
Old 08-21-2012, 09:28 AM   #26
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,404
I see, what would happen if I use whole wheat flour instead of regular flour? Probably also a "brick"?
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 08-21-2012, 09:48 AM   #27
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Quote:
Originally Posted by CharlieD View Post
I see, what would happen if I use whole wheat flour instead of regular flour? Probably also a "brick"?
Not as bad but still benefits from a longer ferment than white bread flour. We make a wet dough, ferment it outside the refrigerator for 8 - 12 hours (overnight), knock it down, refrigerate it for 24 hours and then knead in the rest of the flour, rise for 45 minutes and then bake.
__________________
justplainbill is offline   Reply With Quote
Old 08-21-2012, 10:49 AM   #28
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,068
Charlie, when you are looking for information, go to the folks who have T&T recipes. King Arthur has some great recipes for what you are looking for. But the DC members have the knowledge just from 'doing'. They have made all the mistakes and have learned from them. So they can pass on to you their knowlege from experience. Two great sources. DC and KA.

King Arthur Flour - Search Results for rye bread

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 08-21-2012, 07:27 PM   #29
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,335
CharlieD--do you want it to taste like commercial bread? I used to make a lot of rye bread when I lived in Germany. One of the things I added was cooked barley to get that heavy, grainy texture.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 08-21-2012, 07:39 PM   #30
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
Quote:
Originally Posted by justplainbill View Post
If using all rye, unless you like bricks, I think you'll need to use baking soda and baking powder instead of yeast.
With all the money you save by not buying szynka and boczek you should buy some first clear flour.
What's wrong with rye bread bricks? This is what all rye bread baked with yeast/sour dough looks like. Notice how thin the slices are. That's because there is a lot of bread in that think slice.

__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Reply

Tags
bread, rye bread

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:30 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.