rrpawluk
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rrpawluk’s
Dutch Oven Caraway Rye Bread
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rrpawluk
reviewed
chalkie’s
Dutch Oven Caraway Rye Bread.
This recipe changed the way I bake bread -- finally SUCCESS at a European-style boule! Thank you. Deep rich brown color, thick chewy crust and soft interior. Fantastic flavor. I don't keep buttermilk on hand so substituted 1/4 cup soy milk with two tsp of cider vinegar added. Didn't proof yeast liquid - simply added everything to bowl. Also after the 18 hour rise I used spatula to fold/stretch dough over itself in quarter turns of the bowl - then set on parchment paper in bowl with wrap to raise to shape for nearly an hour (including oven preheat time to 500 deg). Gently lifted with parchment into hot dutch oven - cover and bake! Baked a whole-wheat boule along side it, and even with pan of water on lower rack - crust was not as robust and delicious as this bread.
Helpful (1)
Ratings & Reviews
1
Dutch Oven Caraway Rye Bread
This recipe changed the way I bake bread -- finally SUCCESS at a European-style boule! Thank you. Deep rich brown color, thick chewy crust and soft interior. Fantastic flavor. I don't keep buttermilk on hand so substituted 1/4 cup soy milk with two tsp of cider vinegar added. Didn't proof yeast liquid - simply added everything to bowl. Also after the 18 hour rise I used spatula to fold/stretch dough over itself in quarter turns of the bowl - then set on parchment paper in bowl with wrap to raise to shape for nearly an hour (including oven preheat time to 500 deg). Gently lifted with parchment into hot dutch oven - cover and bake! Baked a whole-wheat boule along side it, and even with pan of water on lower rack - crust was not as robust and delicious as this bread.
Helpful (5)