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Old 11-28-2012, 10:25 PM   #41
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So glad to have found this thread! My husband LOVES his rye bread, so I bought some rye flour at the bulk store to try my hand at making some.

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I often add caraway seeds and a bit of instant coffee.
I'm curious - what does the instant coffee do, flavour-wise?

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Or add vital wheat gluten.
Ah, I've seen that at the bulk store too and wondered what one would use it for. Must grab some next time I've there.

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For free form (artisanal loaves), I only let the bread rise about 50% during the final rise outside the oven on a wooden bakers peel. The rest of the rise (about another 50%, hopefully more) occurs during the first 20 - 25 minutes while baking in the oven at 400 - 425*F on a stone that is 425 - 475*F.
Thanks for so many of your great tips in this thread. As a beginner to the world of bread-making, you have been a shining beacon of knowledge.
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Old 11-29-2012, 01:33 AM   #42
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I could, put butter if bread was exclusively made to be used with dairy products. But that is not the case. It has to be nether dairy nor meat. Vegetarian so to speak.
Thank you. I love learning about other religions. All of it has such a rich history.
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Old 01-10-2013, 12:06 PM   #43
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Try this: Rye Bread Improver - 16 oz.

You'll be amazed at how much better your rye bread will come out. It's one of my favorite products.
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Old 01-10-2013, 04:10 PM   #44
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Try this: Rye Bread Improver - 16 oz.

You'll be amazed at how much better your rye bread will come out. It's one of my favorite products.
All of the ingredients in this mixture help improve the quality of the bread and save me from arguments with the wife about adding potato flour.
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Old 01-16-2013, 04:35 PM   #45
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Baked a 2 1/2 pound loaf today-
30% whole wheat, 30% high ash first clear wheat flour, 25% high gluten bread flour, 15% rye flour with 1 TBS caraway, glazed with corn starch & water.
Dough fermented in fridge for 2 days, final kneading and shaping done with cold dough straight from fridge and baked within 15 minutes of removal from fridge.
Baked 1hr 15 min at 375* F.
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Old 01-16-2013, 05:46 PM   #46
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The other 12 ounces was consumed with brie and sweet butter as soon as the loaf cooled sufficiently, at about 0930 today. I started preheating the oven at about 0300.
Tomorrow I have to start the preheating by about 0400 so that I can bake my wife's Hutzelbrot. Hope I can persuade her to make another 3 batches since it freezes well and is great for breakfast in the summer when it's too hot to do any baking.
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Old 01-19-2013, 03:43 PM   #47
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Made from a wet and refrigerator cold (40F) dough

590g rye bread, baked 77 minutes at 195C on 01/19/13
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Old 02-16-2013, 10:09 PM   #48
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Baked a 2 1/2 pound loaf today-
30% whole wheat, 30% high ash first clear wheat flour, 25% high gluten bread flour, 15% rye flour with 1 TBS caraway, glazed with corn starch & water.
Dough fermented in fridge for 2 days, final kneading and shaping done with cold dough straight from fridge and baked within 15 minutes of removal from fridge.
Baked 1hr 15 min at 375* F.
Bill, where do you buy high ash flour?
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Old 02-17-2013, 06:01 AM   #49
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Bill, where do you buy high ash flour?
It's King Arthur -
King Arthur First Clear Flour - 3 lb.
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Old 02-20-2013, 12:53 PM   #50
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Hey Bill, do you have one handy? Can you do me a fqavor and look it up if it kosher, please?
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