Micro-Bakery: Jan. 21

A molten grey sky hangs over Durham today. There was a lull in the rain while I delivered bread (thankfully) but the sky started drizzling again after the last loaf was handed off. As such, I got a little wet on the way home, not to mention soaked under my jacket due to the humidity. However, the air was warm enough, and the rain merciful enough, that I still enjoyed the ride.

Today's loaf was a Light Rye Levain, using about 30% rye flour in the dough. Last time I tried this bread I used about 20% rye, and I think 30% is a definite improvement. The crumb is moist and chewy, and the crust is plenty crisp. It's just enough rye flavor to entice but not overwhelm rye-skeptics.

Also, due to a wash of busyness yesterday, I had to straight-knead the dough instead of slow-kneading as I normally do. This means, basically, that most Fridays I fold the bread at intervals throughout the afternoon, rather than mixing each batch for ten-twelve intensive minutes up front. But I front-loaded the work yesterday, and wow, what a task! It takes a lot of stamina, but still, it's satisfying to pummel bread into the counter for 30-35 minutes straight (10-12 minutes for each of three batches). I really need to get a bigger container so I can mix all twelve loaves at once. In due time.

The photos highlight the quality of the crust, which turned a deep brown-red thanks to the added rye. I'm also fascinated by the way some of the cuts (scores) in the crust developed in the oven.