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| Rye baguettes |
Ok. Starting from the end and working backwards. Here you see my second attempt at the "Tartine" style country rye. This version includes an 80/20 percentage of bread flour to rye flour. Also for a bit of fun I threw in some caraway seeds. I think, and so do my testers, that the seeds really jump the flavor up a notch. I used 2 tablespoons of the caraway seeds. These seeds were mixed in with the salt after the initial dough rest.
As always, it seems there is no tastier bread than that which has been made from a starter. This rye contains the same starter as my white loaves. Tasty! I question my shaping technique but that comes with practice. These loaves could have been much tighter and more even from end to end. For those in the know, rye flour makes for some seriously sticky dough. Tough to work with and still keep the additional flour to a minimum.
To bake these I used a special baguette pan for oversize loaves as seen below. Then I slid them on to a baking stone with the oven set to 500 degrees on the stone setting. 3 water spritzes every minute for the first three minutes. Then put the oven temperature down to 450 degrees. 30 minutes total after that and done! Since I didn't plan this that well I did not have the usual pan for ice cubes or water that I would normally have when baking baguettes. Next time I will remember, maybe.
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| Large baguette pan |
