I made my first rye loaf yesterday and was pleasantly surprised with the outcome. I used a no knead, stretch and fold recipe, with an overnight cold proof. I baked it in my combi steam oven on a steel. And since I’m new to this I’m always trying new things and making little changes. This time I baked it at a higher temp than usual, 450°F. I was hoping for chewier darker crust, and I got it. I let it cool on a rack then in a paper bag overnight and sliced it on my deli slicer the next morning. I’ve also included a pic of my corned beef melt I just had for lunch made with the bread.
YouTube recipe link: https://youtu.be/bUZHYC6Ezrk?si=1OaDYj3eKVFkjbuw
by No_Pattern3088
8 Comments
It looks very pretty. I’ve always wanted to try rye.
oh, this looks really good! 🙌
Bravo!
(I’m surprised you baked at such a low temperature…)
Looks amazing, and the pics are on point! 😁
It’s so beautiful!!! The cut is so clean and even. It’s a commercial deli slicer?
Something we don’t talk about here enough, very nice job slicing that loaf.
nice and dark crust just like I love it
“rye” bread with 85% wheat and 15% rye
pretty bread, but not really a rye bread imo