Comments on: A Good Rye

By: Sourdough Breads « hep-i-book'a

Sourdough Breads « hep-i-book'a — Mon, 09 Jan 2012 14:57:56 +0000

[...] is 47% Rye Bread from www.wildyeastblog.com. The recipe will make 3 loaves, dense and just [...]

By: Mark

Mark — Fri, 18 Nov 2011 14:03:23 +0000

I want to try this recipe this weekend. I have everything except a stand mixer. What would be the best way to mix this dough without a mixer?

Thanks!

By: Susan

Susan — Fri, 10 Dec 2010 15:42:32 +0000

Phil, sounds like they were overproofed — 1-1/4 hours in a warm kitchen is too long. Get them in the oven as soon as you see the surface start to “break.” As “rounded” is a subjective description, weighing yeast is always preferable, if you have a scale that can do it with 0.1 gram accuracy, like this one: http://www.amazon.com/exec/obidos/ASIN/B001G5ZBIY/wilyea-20

By: phil

phil — Thu, 18 Nov 2010 13:51:52 +0000

Hi Susan,
hope you see this post & can offer some advice..
This is my first attempt at rye bread & unfortunately wild unruly cracks appeared across the surface of the loaves, and also along the side &base area. my slashing is also poor as there was not much definition of the ‘grins’….:(

Is the cracking caused by underproofing..my kitchen was quite warm that day and if anything 1st rise was 1hr over ( included a strecth/fold after 1 hr), but proof time was 1 1/4 hr.

NB I scaled the % down to 66% as I only wanted 2 loaves – used a rounded 1/4 tsp of IDY as I thought this would be approx right…perhaps not?

cheers!

By: Reshmi Ahmed

Reshmi Ahmed — Thu, 01 Jul 2010 22:23:13 +0000

the more i read about your techniques and the science behind bread baking, i am falling in love with your blog. will for sure give a try on this “very Good Rye bread” soon……

By: aznninja

aznninja — Thu, 04 Mar 2010 05:22:17 +0000

I can never get this recipe to spring as much as yours. I wonder if it was my shaping (it’s been a few months since I baked this loaf, and I’ve learned more in that time) or if I over-proofed?

I’m assuming overproof, because it hardly expanded during the baking!

By: Rye Onion Walnut Rolls : Andrea Meyers

Rye Onion Walnut Rolls : Andrea Meyers — Mon, 23 Nov 2009 21:29:34 +0000

[...] Wild Yeast – A Good Rye [...]

By: karen

karen — Tue, 20 Oct 2009 19:29:30 +0000

I love this rye and bake it often. Keep meaning to say thanks for the recipe, but like ground-hog-day keep forgetting! Today however it would seem is not a ground-hog-day, so THANKS Susan! It is so great with anything on it – marmalade, sliced tomato, avocado, just butter! Brilliant )

By: jugalbandi » CLICK: Crusts. The winners are …

jugalbandi » CLICK: Crusts. The winners are … — Mon, 16 Feb 2009 09:22:55 +0000

[...] goat cheese tartlets @ Cookbook Catchall Sweet Focaccia @ Health Nut Rye bread with chevron cuts @ Wild Yeast Pain de Campagne Redux – Diademe @ Bread cetera Click crust for Jugalbandi @ Sindhirasoi Chocolate [...]

By: jugalbandi » 100% Whole Grain Sourdough Rye Meteil

jugalbandi » 100% Whole Grain Sourdough Rye Meteil — Tue, 10 Feb 2009 03:37:26 +0000

[...] with rye calls for a different approach. This is outlined at Wild Yeast. In a [...]