You should always wait 24 hours before cutting a rye loaf. But tonight I'm breaking all the rules. As part of the Mellow Bakers Challenge I baked Dan Lepard's Light Rye: This includes White flour and yeast .
|Lepards's Light Rye|
|Whitley's Brodinsky 100% Rye|
Side by side it's easy to be seduced by Lepard's big rise
|Comparisons are odious - aren't they just!|
And the web is less gummy (inevitably) even though it was still just a little bit warm.
|World Wide Web|
Both excellent it's hard to avoid the appeal of that extra bit of oomph. so maybe I'll be adding extra yeast and white flour as a matter of course in future.
It's been great to prove that you can bake decent bread with just sourdough rye - but then to submit to the inevitable - as many bakers have done before.