The recipe makes two or four smaller loaves, which at first thought why make soo much,do half,but as we have never cooked for just two,why go through all the process and have none left for another meal.If the recipe serves 8 we still make it,refridgerating some and freezing some, this cuts down on actually having to cook every day,even though I enjoy it, hey ,I like a day off too!
I decided to make two smaller swirled freeform loaves and 8 rolls.Some to give away some to freeze for the homemade pastrami I'll make.
I did have to adjust the baking times for the smaller loaves, 45mim, and 25 min for the rolls.This recipe as all others in the challenge are from Peter Reinhardt's book ,the Bread Baker's Apprentice, which is needed of course to follow in the challenge, If you are interested, buy the book.I got mine at Amazon.com, at a reasonable price. the challenge is being hosted by Chris at akuindeed.com
Let's make some bread!!
|Since I couldn't get 'white rye flour' I sifted my rye twice to remove most of the bran.The bowl on left contains the sifted out bran, which I will use another time.|
|Mixed the white rye with bread flour,yeast,salt,mollasses.Tip: oil the spoon first and the sticky mollasses will slide off easily, I know you wont have the spoon to lick ,but at least the right amount will be in the mix!|
|Added the 10 oz of water|
|Mixed till it all came together|
|Covered the bowl with plastic and let the dough autolyse for 20 minutes,during this time the flour hydrates and enzymes begin to break out the sugars in the flour. A tip I learned from Joanne a co BBAer,at life and Bread|
|After the 20 minutes rest, hand kneaded for 6 minutes the dough was placed in an oiled bowl covered it with plastic to rise for 90 minutes|
|This is the dark rye dough ,same process and ingredients as the white ,except it contains 2 tbsps of unsweetened cocoa powder for color.|
|Again ,let the dough autolyse 20 minutes|
|Kneaded 6 minutes by hand, I did need to add a Little water to get the dough right, then placed in an oiled bowled and covered with plastic to rise for 90 minutes|
|As I wanted to have some rolls, I divided each dough in half ,then divided one piece into 8ths and one dark piece into 8ths.Combined them to make the rolls of about 4 oz more or less.|
|Shaped into rounds by rolling and pressing hard against the table surface|
|Flattened the rolls into 4 inch or so disks, placed onto a lightly oil sprayed parchment on a sheet pan|
|The rolls have risen, brushed with egg wash and baked at 350 for 25 minutes|
|the loaves were at 200 degrees after 45 minutes at 350. sounded hollw when tapped on the bottom|
|Allowed to cool for two agonizing hours of smelling these delicious aromas eminating from the kitchen|
|THE ROLLS !|