Tuesday, September 7, 2010
#32: 100% Sourdough Rye Bread
Fast forward to this morning. This recipe from Peter's book requires a very long fermentation period of 4 hours, followed by letting the dough rise several hours before baking. If I started this after church, the bread wouldn't be done until after dinner. So to speed things up and use the three hours of church to my advantage, I scurried to get it done before leaving for church. Big mistake. In my rush I forgot to mix in the soaker (I wondered why the dough was so hard to work) and it wasn't until it was too late that I realized my mistake. Disgusted, I left the partially mixed dough on the counter and fled to church.
When I got home, the dough hadn't changed much, perhaps a bit dried out. I realized that I would have to revisit the recipe to complete the Challenge so I decided to recover the dough and see where it took me. I incorporated the soaker, as well as some normal bread flour (okay, it's not 100% rye but it wouldn't have been anyways since the sourdough barm wasn't either) and then added some more water and a bit of yeast to help out the dough. I then let it sit a longer period of time before baking it per the recipe's instructions. As you can see, the loaf turned out okay but as I broke into the loaf, I realized again that I DO NOT LIKE RYE. The bread tasted okay, as far as rye goes, but this recipe is definitely not one of my proudest achievements.
By the way, did I mention I don't like rye?