I wanted to share with everyone my most recent successful recipe experimentation. Before I began making rye bread I was not prepared for such known failure – except by me who isn’t a professional baker. I wish someone would have told me. But I am a determined person.
It doesn’t matter if I am used to making a white-flour bread because rye and even whole wheat flour are not forgiving when you make mistakes. The results are a wide flat bread probably more suited for finger sandwiches – Maybe.
When after I do 2 more tests using the same recipe and get the same results I will share more pictures
and of course the recipe. This latest attempt resulted in a bread full of flavor, has a soft inside and a crispy, flakes crust texture like I remember from New Jersey bakeries.
This is a free-form style rye bread meaning I didn’t use a bread dish or pan. The final rise was done directly on a large baking sheet. I also used a whole grain rye flour by Bob’s Red Mills from Amazon.
Stay tuned for more!!!