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Jan Thie

Yesterday, I made a rye dough ferment. Today I added the other ingredients (including 250gr dried fruit!), mixed everything, weighed and then filled my tins with the dough and let them sit for 90 minutes.
Working with a rye flour dough (even though this one is mixed with strong bread flour) is very messy & very sticky.

Well worth it - though it will be at least two hours though before the crumb has dried out enough to cut & eat it.




A pic of a very messy work top; flour everywhere on the right of the pic. Even my digital scales are covered in it. On the left of the pic, ten small tins are filled with loosely rolled pieces of dough, each weighing 150gr.
The finished product: ten little rye breads on a square cooling rack. They look gorgeous: dark brown with streaks of white from the rye flour added so they would not stick to the tin.
Jan 24, 2023, 02:54 PM·Public·Mastodon for iOS
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Suecris

@Jantar Man, you must have an absolutely enormous freezer!

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Jan Thie

@NoTwit
These breads are quite small but yes, I have one very big freezer with six drawers. My fridge also has three big drawers and in the shed I have an old one I use for the overflow of the fruit harvests; and it has four large drawers.

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Jan Thie

Absolute perfection, or as close to it as I will ever come. It's rye bread with dried fruit; another great Richard Bertinet recipe - and look, @NoTwit, how small they are...



Ten small rye breads huddled on a cooling rack. Nicely brown with festive white bits (from the extra flour.)
I hold up the single round bread; I only have nine small rectangular tins, so this was baked in a small tart tin. In the background there are four art pieces hanging from the inner chimney wall and to the right the big fern is busily ferning.
Closeup of half that round bread. I already took one bite. There are three different types of dried fruit in it, each a different colour, so it looks very festive.
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