Thread: Rye bread...

i dont like the fact that the recipe doesnt give weights, but rather iffy volumes instead. lemme know when it works out great for you, though. it sounds like an interesting experiment. i've been having fun with my own sourdough project, as seen in my sourdough thread. the crumpets i made are out of this world!

You know, a lot of people make a big deal out of weights, and yeah, sure, if you want it to be exactly the same every single time, then be anal with weights. But, I've made french baguettes a lot, and have used nothing but volumes, and never had a problem nor have I noticed a difference. Same goes with baking cakes from scratch as well.

GREAT SUCCESS!! Will post pics tomorrow. Classic rye bread flavor, with a bit more crustiness. I ended up letting the first proof go for about 3 hours. (that's when it finally held a fingerprint).