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Verminius Rex

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Bread 2.2.... [Jul. 21st, 2010|11:56 pm]
Verminius Rex
I touched up my bread recipe again, increasing the rye flour just a touch. It's hard to compare the bread right now to my usual bread because it's so warm and humid, the dough is proofing twice as fast. The rye slows down the proofing slightly and is more cohesive. I went by volume rather than time tonight, and cut about 10 minutes off the second rise since they were rising so fast.

They slashed nicely, one with a sunburst pattern the other with a grid. I think that the rye adds the slightest sour flavor, but in a good way. Costume group taste test appears positive, so I'm probably going to continue putting the rye into my household loaves.