Cookaholics Bulletin Board

Thanks again, Dave. This is outstanding bread!

quick questions - do you guys hand knead or KA? And should the starter be uncovered or covered? I've got it partially covered right now but it was covered overnight with plastic wrap due to the kittens. I lost a pound of butter to them the other day.

am waiting for this to come out of the oven. I started it on saturday night and am baking it tonight. It smells great...but seeing as it's 11:30 chances are I won't taste it until tomorrow.
It didn't like my 4.5 qt KA though, crept up the dough hook and it now buried in the nooks and crannies that make up a KA.

Yes, this dough is a bit of a stretch for a 4.5 qt., but doable, as you discovered. Next time, you could take it out after it's started to develop (before it creeps) and finish it by hand, or, you can simply live with the mess on your KA.

Don't you love the way this bread smells out of the oven?!

Amy

That was one of the heartbreaks of getting arthritic hands: not only because it freakin' hurts, but I could no longer knead bread. There was nothing like pulling it out of the oven before Honey came home. It made him.....maleable.

I now have a KA, and will be trying this recipe soon.

Yes, it smelled (and looked!) great. They were all wrapped this morning and went into my freezer....will try them this weekend. As for the KA, I'm just letting whatever is left dry and I'll get it off later. I did wind up finishing it by hand.

Dave (or anyone else for that matter),

Do you think this would work in a pullman pan? I'm doing a smoked salmon platter and need great rye bread. Yours is as good as it gets, but I want uniform small square pieces and a denser crumb, hence my considering the pullman.

Amy

Amy,

I'm sure it would work; maybe fill the pan about 2/3 with the dough, before rising, to get that dense crumb you're looking for. And I would roll the dough out and fold it over a fet times, to press any large bubbles out of the dough. I'm sure you'll experiment, and eat the trial loaves at home. Good luck!

Thanks Dave! I'll get a starter going today to test.

Amy

I baked my rye today. I probably under-estimated the amount of dough for the pullman by just a bit. It's still too hot to slice into to see, but I did slice and taste the small side loaf I also baked. I LOVE this bread.

Amy