Ok, that's good.

[errantember]

The deli rye is *very* good. Dense and just the right level of moisture. It has a well-balanced flavor, strong enough to assert itself, but not overwhelming when combined with other tastes. When I finished baking it, the internal temperature was 175 degrees, and the recipe said it should be 200, so next time I will probably extend the bake a bit. I also chose to make two smaller loaves instead of one big one. This, in itself, was a good idea, but I made them a bit too long and thing, so the pieces would be difficult to stuff with a lot of sandwich ingredients. Nevertheless, definitely better than I was hoping for on a first try at bread making. My father is a long-time seeded rye fan, and I will be proud to serve this to him next time we get together.

Comments

[kiki39.livejournal.com]

There are very few things in this life better than a really good loaf of rye bread. *applause*

[dj-warhammer.livejournal.com]

I demand a return to silly and amusing tags.

[faesdeynia.livejournal.com]

Heys. . . this is Leah, oracle_tx said I should get in touch with you because we both enjoy hanging out in dark places with loud music.

[jb-27.livejournal.com]

According to Peter Reinhart (my current bread guru), bread should be cooked to an internal temperature of at least 180 degrees. For pan breads with soft crusts, shoot for 180 to 190, and for hearth breads with hard crusts, shoot for more like 200. I've heard that an experienced baker can tell when the bread is done by tapping the bottom and listening for a ring like a drumhead, instead of a dull thump. Me, I always use my instant read thermometer. I pull the bread, depan it (if it's in a pan), and stick the thermometer into the thickest part from the bottom (that way the thermometer hole isn't visible). If it's under-done, I just stick it back in the oven.