tag:blogger.com,1999:blog-6640298770028582012.post4058357454107590550..comments2024-02-07T09:58:57.969-08:00Comments on exorphin junkie: Baking Day in May: Several BreadsCellarguyhttp://www.blogger.com/profile/11650364701367341204noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6640298770028582012.post-55124320307886315132012-05-30T21:48:27.399-07:002012-05-30T21:48:27.399-07:00Thanks for the tips. It is worth a try. Sounds l...Thanks for the tips. It is worth a try. Sounds like 100% rye is always a bit of hit-and-miss, though. An hour-long bake but with an oven that is gently cooling over that time: however did you hit on that method? I'm going to look into this some more.Cellarguyhttps://www.blogger.com/profile/11650364701367341204noreply@blogger.comtag:blogger.com,1999:blog-6640298770028582012.post-44763419665409044332012-05-30T08:11:37.528-07:002012-05-30T08:11:37.528-07:00When you bake a 100% rye sourdough try to cover th...When you bake a 100% rye sourdough try to cover the loaf(with a similar pan) for the first 20 minutes (480-490F).It will rise in the oven(yours rye bread seems to rise too much/long before baking) and won't burn. Then bake another 20 minutes at 460-470F, and for the last 20 minutes remove the loaf from the pan and reduce the temperature to 400F.<br />It works in my gas oven in NY, but when I've been trying to bake a rye sourdough in the electric oven in Europe this method didn't work at all.The breads looked great outside and was completely raw inside. I was so disappointed and angry. The sourdough worked great, dough looked the same way as always - but I had to throw away the breads. I hate wasting flour, my time and energy.Anjahttps://www.blogger.com/profile/18180147242432056021noreply@blogger.com