Here is the next loaf from the same batch of Healthy Bread in 5 Minutes Rye Bread dough I mixed up the other day. For this loaf I used more of the dough, and basically filled the pan. I also used Reinhard's methods again to form the gluten cloak, and it rose a lot better this way, during the proofing stage.
Although I scored it, the top split lengthwise during the baking stage. I did paint water on it, and I did use steam for this loaf.
This one I let sit for a day before I cut into it, to see how it improved, or if it does. The results were disappointing, and showed me that the loaf probably needed a longer baking time. I am not certain if the picture here shows that the knife has some goo on it: to me, that means that the interior of this loaf is a trifle undercooked. It still toasts up nicely, but this is not my favourite rye bread. I'm not happy with this loaf.
Notes to Myself:
- You aren't learning anything new with these 'Healthy Bread in Five Minutes a Day' loaves. They are primarily just filler when you don't have time for a real 'learning' loaf. I'm still suspicious of the extra Vital Wheat Gluten.
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