Today I made a variation of my Dad's rye bread recipe. The main variation being that I don't have any whole wheat flour but I do have a whole bag full of white flour that's about a year old. So instead of the whole wheat I used white and then to make up for it a bit I substituted another 1/2 cup of rye flour for a 1/2 cup of the white. The sponge rose nicely and quickly while I ate breakfast (this perhaps should have set off warning bells in my mind that this bread was not going to be like the rest). Then I added in everything else and getting fed up with the spoon used my hands to mix it. I didn't quite realize how sticky the dough was. If my hands had not been entirely, and I do mean entirely, covered with dough I'd have taken a picture but I didn't want to do that to my camera. It again rose quickly, and to prodigious heights. So I punched it down and added more flour and kneaded the flour in for about twenty minutes. Then I divided it into two loafs and popped it in the oven to rise for the last time. The recipe said 20-30 minutes for it to just peak over the edge of the pan so I set the timer for twenty minutes, figuring I could take it out then and let it raise some more while the over heated. Then I mixed up some Chai mix and when I opened the oven twenty minutes later the bread was not just peeking over the edge it was a good inch higher than the edge. Part of my mind went O.o and the other part thought, damn, now it's over risen and it'll collapse when I bake it. But since it was too late to do anything about it I popped it in the oven and baked it.
It didn't collapse.
If anything it rose a little more while it was baking. I think perhaps next time I should use a little less yeast. We'll see how it tastes when it cools.
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| From Project365 |
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| From Project 365 extras |
12.07.08, Day 64. The Kablooey bread before I took it out of the pans.
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