Wednesday, January 19, 2011
Although this is not a recipe driven blog site, I would be remiss if I left out the story of my latest baking creation: the rye bread. After all, cooking and baking are among my few and far between hobbies (as is washing dishes, apparently). My grandmother, on my father's side, was a great old school baker. And even though my exposure to her was limited, I still remember the cookies and baked goods that came out of any kitchen that she visited. She is my "gold standard" reference whenever I think about doing anything with flour.
I have to admit that I don't have the skills to bake a rye bread without a recipe. I found a recipe that looked interesting in our local newspaper. Being a lover of rye bread, the article spoke to me and I had no choice but to attempt the project. This is my story, with play by play pictures.
The photo on the left is the second set of dry ingredients after mixing. The photo on the right is that second dry ingredient set, after being poured over the sponge. After this, you cover everything with plastic wrap and wait a for small eternity.
You wait and you look. Then you wait and you look some more. A more experienced baker would just leave the room and let nature take it's course. It's like watching a pot of water come to a boil - only it takes much longer. As I said before, we all ended up leaving the house to take a break. If there's one thing that a baker learns over time, it's that you can't rush a bread. If you're in a big hurry, I would recommend going to the store instead. But I don't think they make rye bread in those refrigerated, open-on-the-side-of-the-counter cans.
If you are interested in the recipe, I would be happy to forward the newspaper article to you, as well as answer any questions that you might have.
This loaf is now just a fond memory. It's time to plan production for the next one.