By: DebbieQ
Oh I want to make this. And curse Cleveland weather where it is snowing like crazy and I can’t get out for any rye flour. Tomorrow maybe?
View ArticleBy: Steve
I just made a regular boule using the dutch oven method. The bread turned out great except that the bottom was burnt crisp! (Easily trimmed off.) How can I avoid this?
View ArticleBy: Beth
I have a question about kneading until you can pull a piece until transparent. I can’t get my doughs to do this. Am I kneading too long? Too short? It just tears. In Ratio you mention kneading for 10...
View ArticleBy: Caroline
I have that problem too and I stopped worrying about it since the bread always turns out great!
View ArticleBy: Jeni
I made the bread yesterday also. I can’t seem to do that window pane test on this bread at all, maybe because it is so grainy~ it is delicious nonetheless. does any of you have any tips on keeping...
View ArticleBy: Pam D
As a newbie in the bread making department, I thank you for this tip. I like kneading the dough, but thought I had to use a mixer when the dough is too sticky.
View ArticleBy: picklejuice
i made this loaf the other day. oh, it’s delicious! i can’t stop making tuna melts with lots of extra sharp cheddar. it does go stale quick but as long as its toasted and slathered with butter or...
View ArticleBy: David Barber
Thanks–so simple, but shocking now in hindsight how many restaurant Reubens I’ve had with the sauce and cheese on the same side (and a soggy piece on the bottom). Made a great Reuben with my homemade...
View ArticleBy: Kimberly Taylor
As I am on a bit of a bread-kick these days, I am thrilled to see your posts on such a wide variety of loaves. Can’t wait to try this one~
View ArticleBy: Bread Baking Basics App For iPad | Michael Ruhlman
[...] A Rye Sandwich Bread recipe, generated by the app This entry was posted in Bread, Bread App and tagged bread, Bread Baking App, Multigrain Bread, rye bread, Sourdough. Bookmark the permalink....
View ArticleBy: bardeeb
Nice bread, but you could it by using more water and changing the kneading method. Additional water helps the starch gelatinization, and a lighter kneading will reduce oxidation and flavor degradation....
View ArticleBy: Carolyn Binder
This is in my oven right now and smells fantastic. Cannot wait to try it!
View ArticleBy: Sandra McKenzie
I’m late to the conversation, but have gotten obsessed with baking the perfect rye bread. I came close this week, using a Peter Reinhardt recipe that calls for a mother starter (same as a sourdough?)...
View ArticleBy: Mutant Rye Bread | LivingSmall
[...] couple of weeks ago I took a stab at the Classic Rye Bread recipe that Michael Ruhlman ran on his site. My beloved likes rye bread, and had asked for a sandwich [...]
View ArticleBy: Corning a Tongue | Smoke Cure Pickle Brew
[...] on this thing. That, and a little of Hank’s Mustard, some of my sauerkraut, and perhaps some homemade rye bread next weekend, and I think we’ll have the makings of a pretty great [...]
View ArticleBy: Corned Beef | Foodie Lawyer
[...] sandwich. I planned ahead and baked a loaf of sourdough rye bread, adapted from Ruhlman’s recipe. Add the corned beef, some sauerkruat, swiss cheese and thousand island dressing, and you have...
View ArticleBy: Miquela
I am completely late in the game here, but are there any suggestions or tips for a high-altitude, arid climate? Or should I just stick with my crap-shoot method and hope for the best? My white breads...
View ArticleBy: Chocolate Bread | Bread Wise
[...] a recipe that calls for yeast into a recipe that would work with my sourdough starter. I used a recipe by Michael Ruhlman, who has been baking bread in earnest since the New Year. I ignored his...
View ArticleBy: michele
I modified this into a no-knead (sorry, ruhlman, I know you disapprove…) and it came out great. I had never made rye bread before because so many bread bakers claim one needs a stand mixer to handle a...
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