This is a series of photos of my attempt at a triple recipe of Dan Leader's Polish Cottage Rye from his book, Local Breads. The original recipe made a loaf of about 2 1/2 pounds. My final dough was 8 pounds. I don't know how much the final loaf weighs, but it's probably something around 7 1/2 pounds, figuring a 7-8% loss during baking.
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The 8 pound rye dough beginning final rise. Getting to this point was a real challenge. Eight pounds of 75% hydration, with rye and sourdough thrown into the mix, makes for a large, wet, sticky problem. |
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Another shot of the dough. The tape measure reads about 12 inches in diameter. |
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The dough is ready for the oven. Is the oven ready for it? |
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The dough is in the oven. This is a standard size oven and the dough fits, but just barely. |
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After 45 minutes at 450F, the bread is baked and on the racks to cool. That's an 18 inch scale. |
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Me and the bread, distance shot for scale. |
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A sort of close up. It's been a long day. |
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Here's the crumb after the first cut, about an hour and a half after I took it out of the oven. The bread was still too warm, we should have waited. |
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The bread is about 4 1/2 or 5 inches high. |
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A shot after another cut, but after about 4 hours of cooling. |
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Another shot. The flash gets in the way, but I think you can see the very open crumb. |
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