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[Bentley]

The Crumb looked a little better when sliced.  It made great toast for breakfast.  This was the 1st loaf I have ever made with just starter for leavening.

[Bentley]

My 1st ever Rye bread loaf.  This has both starter and yeast.  Wanted to let it cool before cutting in.  I plan on pairing it with some sous vide corned beef.  Another thing I have never made, sous vide corned beef.  Hoping to make a Langer's #19 for Dinner!

[Bentley]

I am going to assume my bread does not open up like all the stuff I see on here and youtube because I am missing a step, but what that step is I cannot figure out!

[Free Mr. Tony]

The crumb looks really solid in the sliced picture. There is a multitude of reasons why you would get no ear or less ear. That's what they call the part that opens up.

My first question/suggestion is how do you slice with the lame?  My guess from the look is that you are holding it almost completely perpendicular to the top of the loaf and slicing straight down the middle. If so, try holding the blade more parallel with the loaf and slice on a curve instead of a straight line.

[02ebz06]

Looks like you are getting the hang of it Bentley.  Nice looking loaf!!!

[Bentley]

On the Rye, I split it right down the middle.  The one I saw that did that opened up much more.  I try and slice almost level with the loaf, saw a guy on youtube do a video on the scoring and he was saying best to get almost even, not even that 45° angle, and also as you suggest a semi circle.  It just does not seem to have the spring I see on others. 

I guess I am much more a Rye with caraway seed guy then just Rye flour.  This loaf just tastes like whole wheat bread.  So, my next quest is to get caraway seeds.  I think I will even grind up some and add that along to the flour with the whole seed.  I think I may also be looking for a touch of ground coriander too!  Really disappointed in the flavor, but to be expected when the essential ingredients are left out!

[BigDave83]

Good looking bread. I love Rye and Pumpernickel breads. Have never tried to make either.

[Bentley]

For a light rye flour with no molasses in the dough, it sure came out brown!

[Bentley]

A failed loaf strength of Sourdough that I am hoping might turn into just a good sandwich loaf.

[Bentley]

Good sandwich loaf!

[BigDave83]

The GF wanted burgers tonight and didn't want the normal buns from the store. I decided to try to make some.

I found a recipe in one of Woman's old tablets that was hand written out.

3 1/2 C flour  (I used AP)
1 t salt
1  1/3 C warm water
2 t sugar
2 t yeast (I used regular active dry)
1 egg (I only buy Jumbo eggs)

 I Bloomed yeast in water with sugar added egg and then mixed it with the flour and salt turned out on table and kneaded until I got it to smooth out. Left raise for 2 hours, divided up and then left in a warm oven for an hour. Baked 375 for about 20 minutes. Internal temps were in the 204 area.

Not sure why it turned out the way it did. The rolls were 70 to 75 grams each. Regular Wonder bread rolls are 53 grams by the package. I thought these would be larger, but they were about 3" diameter.

Advice on what I may have not done correctly. I did mix this by hand because I was to lazy to dig out the KA stand mixer.

[02ebz06]

They look good.
Surprised they weren't browner with an IT of 204.
Maybe need to bake at a higher temp ? ? ?

[Bentley]

I can't seem to get the buns down.  Good job on that!

[BigDave83]

My oven seems to run about 25 under set temp so I was running it at 400, to get 375, although I did not check the actual temp.

The rolls did surprise me in that they were not bigger. They were smaller diameter than a normal roll/bun, but weight wise were close 1.5 times what they list.

The bread we cut later on it isn't pretty but tasted good was kind of chewy which I like.

Weather is to be kind of xxxxxx here tomorrow, so maybe I will try again. The GF wants banana bread made. So most everything will be out and dirty anyways.

[BigDave83]

Another go at bread today, it was cold out so why not stay in and bake bread.

Found a different recipe in Woman's old recipe tablet. No eggs in this one, but it did want lard, I thought I had some but ended up not and used crisco. I will pick up a tub of lard next time I am out at the Amish store.

This was good, little chewy, definitely not Bentleys wonder bread. Broke out the stand mixer today and left it do the heavy work. About 10 minutes on speed 2. Used 1/4 steam pans that were 4" high, little over an hour in the oven with the pilot light heat for first rise, then once in the pan back in for about 40 minutes. Baked this at 425° for 30 minutes internal was 201° I liked this better than my last attempt.

Had 3 brown bananas so made up some small loaves of bread from them also.