Allotments 4 All

 dull dimal day day today so I made these , my first bake for ages.
qahtan

Qahtan, you have undoubtedly got the touch.  I wish mine were so consistent!  :)

  thanks,, qahtan

Dull and drizzly here as well. That bread looks delicious!  :)

You are surely cheating..they are shop loaves..so perfect and uniform.. :o ;)
Mmm..I only I could pinch a crust piece or two and savour it with lots of butter...mm

Ditto, when I finished work today I and did the same,very relaxing  making bread before I went down the pub, :)

 got pictures????? qahtan

I'm afraid comsumed with my Chicken curry tonight, but the proof is in the eating, :)

So true. but I do like to see others baking... q

When will computers be able to download aromas as well as pictures??
Such a crumby system we have not to be able to smell quatan's loaves!

the taste was ok also, with a bit of Canadian 5 year chedder..


      qahtan

How much bread do you eat? 

They look delicious.  I do not eat wheat, but the memory of a nice piece of hot toast lingers on, and I do fancy a slice of your fresh bread.

Ok qahtan...I'm going to make my sourdough rye bread this weekend...and take some pics..just for you... ;)

You know I have been making bread since just before I was married, and that's 55 years this coming March, all kinds of breads sweet and savoury. all kinds of cakes and pastry from scratch, yet some how I just cannot conquer sourdough, I have tried all kinds of ways bought starters, wild starters all kinds, but I just don't have any luck,,, people from UK, Australia and US have guided me , but  mine always tastes funny. really funny.... :( :(
I have tried all kinds of flour as well... Anyway I look foward t seeing your pictures....  ;) qahtan

Perharps the sourdough bread just is not for you..particularly made with rye it becomes very bitter and sour...the texture is nothing like 'normal' breads nor is the handling and kneeding of the dough.
I find a little as possible kneeding works best as protein rye is not strong and by too much kneading you just end up with solid lump of 'rock' for a bread.
Mine is done by using 100% rye flour...I've used black chocolate (beer)malts with boiled water to give the liquid some extra colour and flavour and spoonful of molasses. Other than that bit of salt and that's all the incredients. Then its just loooots and loooots of time to let the starter to do its job. I only raise the bread once and that is after its made into tins..there is not much other handling involved.
After activating the stored started..I make my rye flower 'porridge' adding the bubling starter and leave it to stand for 12 hours. After that I add the salt..more flour that it becomes stiff dough..but still pliable to mix with wooden spoon. This is turned on table on top of pile of more flour and dough is gently kneeded until its thick enough to form the 'lumps' and put into tins. Another 5 hrs or so raising time and cooked in hot oven about an hour...or so.
And here is result..I already pinched the crust off one..just a taster..so you can see what it looks like inside.. ;) ;D

I'm getting that photo on in a bit..having bit of trouble getting it on here... ::)

Here we go...hopefully this works this time..

Quote from: goodlife on November 13, 2011, 14:38:02
Here we go...hopefully this works this time..

Goodlife, that looks just like the rugbrod we used to eat in Denmark. Haven't seen it since.

GA...it is very similar..Danish like to use cracked rye seeds in their dough ..so their version has bit 'bite' in their finished product.
Finns tend to make theirs into round loaf..but I'm doing in tin as I like keep my dough bit softer so the end result is bit more moist.