Sunday, August 28, 2011

Whole-Rye and Whole-Wheat Bread

This loaf is 50% high-gluten flour, 25% rye, and 25% whole-wheat. As such, the rye flavor is very weak and the dough is very easy to work with. This is my kind of rye bread, a loaf without much rye.

I use a newly acquire brotform to for the final proofing. In this case, I didn't get a particularly round loaf, and, clearly I'm still working out how much flour to use when dusting the form and what are the best approaches to scoring. Still, this gave a reasonably attractive loaf.

Overall, this was a pleasant loaf—one well worth making again.

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