I loved the flavor of the Rye Sourdough Bread recipe from Jane @jgpittenger but I couldn't get the loaves to rise much on a baking sheet because when I cut the dough in half it deflated, and I didn't have her type of pans to let it maintain its shape so it spread out on the baking sheet.. So I decided to try using the ingredients from her recipe, but to alter it a little. Basically, I followed a Dutch Oven sourdough baking plan by letting it rise overnight, patting the seeds on top in the morning, and then baking it at 500F for 30 min with lid on and then removing the lid and baking it another 10 - 15 until the inside temperature reaches 208F (but my coffee thermometer isn't that precise so I had to estimate when it reached between 200 - 220).
Just as I put the bread in the oven -- I got a phone call reminding me I was late to a Zoom meeting that I had scheduled! I forgot to turn on the timer so it got a little more browned than I had hoped --but it turns out the crust is really just the right crispiness and the interior nice and moist. Thanks, Jane, for sharing!
This looks fabulous Junko! You sound a bit like me, if it is not perfect, we try again. I will start today and your tips are very useful, thanks. I don't have a dutch oven so I hope it does not spread out too much. I will see what it looks like when rising, and maybe put it in a loaf pan to bake. I actually prefer a log shape.Tomorrow we will know ;-)
It looks pretty good to me.. A trick I learnt by mistake was put the rising dough in the boot of the car.. I was taking pizza dough to my son's to cook up.. I was a bir lo ger than I thought and when I opened the boot it had risen very well and out over the edge of the bowel.. 🍕
Looks fabulous. What sized Dutch oven? I’ve made rosemary bread that way and it was yummy. Did you adjust the quantities to the same amount of flour and water as you use for the Dutch oven bread?
@julzmaioro -- that's hilarious and the most original I've heard! When I used to live in the south, I would put my dough to rise on the washing machine because it was out in the garage where it was much warmer than inside the air conditioned house.
@jamibann@joansmor@robz thank you for your comment -- I do love Jane's recipe and I plan to keep experimenting until I get it right.
@ludwigsdiana Good luck baking yours and post your photo too-- it would be fun if yours was loaf pan because that would give us a new version. I don't have two loaf pans the same size.
@jgpittenger The Dutch Oven is 5 quart. And I'd love to try your rosemary bread recipe, too! I didn't adjust any quantities because I don't understand the science of recipes and how to make adjustments. I know it isn't purely mathematic, but also chemistry behind how ingredients work together. I made it exactly as your recipe (of course, minus the onions as you sent to me) and it turned out to be the best bread I've made these months. But I have one more improvement in mind for next time, to skip the second rise after you "divide" the dough and keep the dough round the whole time.
it looks good, although the crusts look a bit hard, or is it? i can't go into baking. everything comes out like a cookie, and when i bake cookies, they come out looking like a flat dough. so i leave the baking to you talented people. but aces on this and the shot.
@summerfield -- I was worried when I saw it but when I ate it, it's the best texture I've baked yet -- crispy exterior and moist interior. I'm not experienced at all. I baked bread when I was in my 20s oh-so-long-ago. But I haven't done anything in the kitchen much -- as you know well -- in decades. This pandemic baking all started with my friend dropping off some sourdough starter for me. Now @taffy and I are heavily into sourdough crumpets, bread, crackers, and more.
@jyokota - you're now unstoppable! if i live near you, we'd be eating left and right. i like to make sweets and when you guys taste the filipino sweets i make, you might have to murder me! :-D
@pistache -- waiting to see your attempt and hear your stories about baking this wondrous recipe, too. I was just thinking how international the experience is, across so many time zones and hemispheres!
@joysabin@tosee -- thanks for your comments. I have to admit that I am having too much butter these days, but the Kerrygold Irish butter is fabulous with this. But I needed to try to have less butter so I tried the olive oil and Dukkah combination and I liked it even better! and healthier option, too! I'm almost out of Dukkah but I found some easy recipes online.
June 12th, 2020
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@ludwigsdiana Good luck baking yours and post your photo too-- it would be fun if yours was loaf pan because that would give us a new version. I don't have two loaf pans the same size.