Vanitas
Senior Cook
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.
I'm curious - what does the instant coffee do, flavour-wise?I often add caraway seeds and a bit of instant coffee.
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.Or add vital wheat gluten.
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.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.