The Bread Baker's Apprentice Challenge has gone awrye. Recipes #32, 34, and 35 for sourdough rye breads use either 100% or part sourdough starters and I think it's appropriate to put them together in one post.
I halved all three recipes and because I was being Miss Contrary I did not follow the book's shaping of the doughs: I baked the 100% Sourdough Rye in a loaf pan; I scored the top of the Pumpernickel loaf, and instead of pressing the crown with a dowel I scored the dough with a wheel spoke pattern. Why? Because I can.
I halved all three recipes and because I was being Miss Contrary I did not follow the book's shaping of the doughs: I baked the 100% Sourdough Rye in a loaf pan; I scored the top of the Pumpernickel loaf, and instead of pressing the crown with a dowel I scored the dough with a wheel spoke pattern. Why? Because I can.
#32: 100% Sourdough Rye. How do I describe this recipe without using some colorful words? Hmm. This bread doesn't taste very good and all the work and ingredients I put into making this brick went straight into the trash. I don't mind the dense texture which I think is good but the lack of flavor is puzzling. I absolutely hate it. Maybe I did something wrong along. Well, no use cryeing over it.
Rating:
flavor 0
texture 2
visual appeal 2
ease of preparation 3
performance 1
worth 0
Total: 8
Average: 1.3
#34: Pumpernickel Bread I used high gluten flour but did not add rye bread crumbs and caraway seeds. However, I used 100% rye sourdough starter instead of the white starter. I love this one maybe because it has brown sugar which makes it a bit sweet and because it is not very sour. It also has a molasses-like and chocolaty flavor, I don't know why because I didn't add cocoa powder in the dough, I used caramel powder. The crust is a tad chewy and the crumb is soft but chewy, very nice with chicken noodle soup. I will definitely make this again.
Rating:
flavor 5
texture 5
visual appeal 5
ease of preparation 5
performance 5
worth 5
Total: 30
Average: perfect 5
#35: Sunflower Seed Rye The 7½-inch bread is a bit taller than the ones pictured in the book. I should probably have flattened the dough some more. Also, the hole of the crown almost disappeared making it look like a giant bagel. It is a little bit tangier and very tasty too, the seeds add a nice nutty flavor. I also like its chewy crust and crumb.
Rating:
flavor 4
texture 5
visual appeal 4
ease of preparation 5
performance 5
worth 4
Total: 27
Average: 4.5
Note: Recipe #33 Poilâne-style Miche will have its own post.
