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12 August, 2010

Rye with Caraway: Learning when to say when.

Rye with Caraway: Learning when to say when.
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I’ve noted here and elsewhere that I will include recipes even when they go wrong so as not to give the impression that I am some expert (so not true) and never have a failed bread. This would be one of those times when something goes wrong. Oh, this is’ 19th bread from Hamelman’s
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24 July, 2010

80% Rye with Flour Soaker

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This post is about rye bread. Not your grocery store Deli Light Rye but hefty, hearty, packed-with-flavour rye bread. The type that you slice really, really thin and it still can hold up to bold flavours like strong cheeses or spicy deli meats. The kind of rye bread I like best. But that I’ve never
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16 April, 2010

When good bread goes a-rye.

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Sometimes, things just don’t work the way they’re supposed to. So I’ll just say right out of the gate I’ll be redoing this one because something went quite wrong here. Wanna see? This is the “short version”, there are lots more photos that, had this worked out, would be in here too, like the usual
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20 September, 2009

Twisting it up: Marbled Rye

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Yeah!! Rye bread! Here we are at recipe #19 in The Bread Baker’s Apprentice Challenge and finally into my fave type of bread. Rye breads are flavourful, strong breads with distinct character that can stand up to almost any combination of bread and food, from cheese to soups to basic spreads, without being beaten down.
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