timtune

Gee, Thx guys. I'm eager to visit an aussie olive estate one day. I think i'm gonna look for a good bottle this weekend!! - just can't tolerate bad olive oils (like one in my pantry now) Thx again...

Hi, Has anyone used Australian olive oils, the premium ones? How does it compare to its expensive European counterparts, in terms taste? Any particular brand or estate to look for in Aussie EVOOs? Thx

Hey susan, The taste was great! Aromatic with a sour tang to it. I think i would tweak up the hydration next time to get a more open crumb. But the dense and moist texture was nice too 5.45am? hehe ... I guess people who makes sourdough breads all share a common thing. I did that a couple of times too...baking in the wee hours of the morn.

I've tried making it again.... this time it was better. I decreased the hydration and baked it without a covering. Funny thing how rye breads can hold their moisture for a long time.

I cut the loaf in the morning, and i think it has not cooled completely yet. The center was still very moist, after 8+ hrs. Crumbly and there was like a seperation between the outer part and the inner part.... Think i should have waited for one day or more b4 cutting it next time. Gonna try tomorrow again.

Hi Tom, I'ved just baked a large loaf of 100% SD rye bread. I used about 30% chopped rye grains and wholemeal medium rye flour. Baked at approx 160-170C for 2+ hrs, with steam. I baked it with a alluminium foil covering the top. However, the top didn't dome... hmm...it was sunken. ... How do i prevent that? Bake it at a higher temp with no covering? I can't wait to see the crumb and taste it tomorrow morning though.

The bread i baked.

Cool!! Thx so much for the information! I think i'm gonna tryit this weekend already!!

thx so much for the help, Just one more thing, I some websites talking about lower temperatures like 160C and baking it for 2 - 3 hrs. So, what temperature and how long do you usually use, for a large bread pan loaf? Any steam generated?

Oh yes, likw what thegreatdane said, very good with butter, cheese or pate like spreads! heard the dough mixture is like a thick paste like, where you can't knead it, more of just mix it together and spread it in the loaf pan later. Is that rite?

Susan, I only have medium ground rye flour and whole rye grains on hand. Will that suffice, if i convert the grains to chopped grains and just use the medium ground one, with the absence of white rye flour? Oh, btw, how is the consisitency like? solid or ciabatta dough like? thx

I haven't seen the recipe in Hamelmen's book, but does anyone have the formula for 100% wholegrain rye bread, or "Roggenvollkornbrot' if i get the name right in german. I have a difficulty getting the ratios of wholegrains to rye meal flour. Or a recipe for 'Schwarzbrot' would be good too

yep, hehe...tht's what wanted The dense, hearty and heavy 100% rye breads of germany. Or the dark 90-80% rye breads. thx

Hi, I've recently got medium ground rye flour and whole rye grains. Is it possible to make a 100% sourdough rye bread, like those dense and hearty german style ones without the use of white rye flour?? Can someone help me with the formula?? THX

Thx so much for the help! It was really good! I'm beginning to know Melbourne more now. .....and at least it ends my endless aimless searches...hehe