Another WW/rye bread

[pepperhead212]

Baked another loaf of WW rye bread last night, with an overnight biga. As usual, a tb of caraway seeds, plus 1/4 tsp nigella, and a large pinch (probably about 1/8 tsp) of ajwain - a seed I usually forget about, that I didn't like as much as caraway on its own (tried it once kneaded into a single bread stick), but it's good combined with the others.
Another WW rye bread, made with an overnight biga. by pepperhead212, on Flickr

[pepperhead212]

It's bread baking time again! Something I just had to do, when it got so cool. When I set that buttermilk to cure overnight, I had about 3/4 c milk, plus almost that much BM, that didn't go into the container with the milk, and I used that for the liquid, and I made a sponge, with that and some rye flour, to ferment overnight. The buttermilk was thick by about 9 am, but I left the sponge until about 7 pm, to make the bread. It's mostly WW and rye, with a little white added at the end, only because I ran out of WW (not really ran out, but the rest is in the freezer). I didn't put any ajwain in this one, but did add a little nigella. As soon as I start getting more dill weed outside, I'm going to have to make some of that Dilly Rye I haven't made for a long time, but is delicious. That one has some dill weed and seed, plus some dill pickle juice is used, for some of the liquid.
A loaf of rye bread, I had to bake, since it got so cool here! by pepperhead212, on Flickr

[pepperhead212]

Made something similar to that last one, this time starting 2 days earlier, and making a little larger one, in the clay pot.
A 43 oz loaf of rye/whole wheat bread, ready to go into the oven. by pepperhead212, on Flickr

Baked loaf of rye/whole wheat bread. by pepperhead212, on Flickr

[worth1]

What kind of loaf pan is that?

[pepperhead212]

It's just a heavy 10" clay loaf pan, from Copco. I had to look at it, to see what it was, I've had it so long! Somebody gave it to me many years ago - probably someone who wanted more of my bread.

[worth1]

It's just a heavy 10" clay loaf pan, from Copco. I had to look at it, to see what it was, I've had it so long! Somebody gave it to me many years ago - probably someone who wanted more of my bread.

I thought it was clay.
I use a terracotta saucer for terracotta containers to make hamburger buns sometimes.
The top of the saucer works as a guide to slice the bun.

[pepperhead212]

Another loaf of rye bread (mostly WW, but still a lot of rye, with the usual flavors), just over 2 lbs. Started this one last night, and I let it rise all the way to evening, and just finished it 5 min. before midnight.

Another rye bread, just an oversight one this time. by pepperhead212, on Flickr

[pepperhead212]

Today I made a loaf of WW/rye bread, which I thought about when I started refreshing some old, firm sourdough starter - something that is refreshed with 10 g old started, 25 g filtered water, and 45 g bread flour. After the first 12 hr rise, it is repeated twice, and it's pretty much back to normal, and takes only 4-5 hrs to double. I throw away much of the first, old starter, and only use 10 g, but I hate throwing away the later refreshers, and this I put in for the rye bread, even though it wasn't going to rise long enough to sour or rise much - the Instant Yeast was used in this. It was mostly WW flour, a cup of rye, and that small amount of bread flour, in those two refreshments from the sourdough.

A 29 oz loaf of whole wheat/rye bread, using up the leftover firm sourdough starter, from re-starting it. by pepperhead212, on Flickr

[pepperhead212]

I just finished baking a larger than usual rye loaf - about 36 oz -that I put some onion powder in, and used buttermilk and about 1/4 c of pickle juice, as the liquids.
WW rye bread, light colored, since I only put about a tb of blackstrap in it. by pepperhead212, on Flickr

Finished rye bread by pepperhead212, on Flickr