Catcher in the Marble Rye

If you really want to hear about it, the first thing you’ll want to know is why I started a blog, what my lousy goals are with this blog, and how my life wasn’t hectic enough without my friend over at http://bredtobake.blogspot.com challenging me to join him in his quest to bake through Peter Reinhart’s The Bread Baker’s Apprentice, and all that Martha Stewart kind of crap, but I don’t feel like going into, if you want to know the truth.

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2 thoughts on “Catcher in the Marble Rye

  1. Next will be your quilting blog? Or maybe North Eastern Folk crafting? Nice one, though. I need some tips on how to get pumpernickle a bit more light. Mine tastes fine, but you can only eat one slice! I’ve tried autolaise and preferment, maybe my dough isn’t wet enough? What do you do for steam?

    • Well I did start to knit a sock the other day… With regards to your pumpernickle: it could be a couple of things. Are you using natural yeast or store-bought? It’s very difficult to get lighter, airy bread with natural yeast, you probably have to proof it for a long time. To get a lighter bread your bread should grow by 2-3 times during the proofing stage. It will grow even more in the cooking stage if you give your bread some nice deep scores just before baking (however, be careful that you don’t deflate the loaf in the process). As far as steaming goes, I bake at 500 degrees and give the oven a 1/2 cup splash of water at 30 sec. and 1 min. The steam is for giving the bread a golden crust. The marble rye in this post was not steam baked, it was egg-glazed and slow-baked at 350 degrees for 45 min (more typical of a sandwich type loaf).

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