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

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

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

What kind of loaf pan is that?

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.

pepperhead212 wrote: ↑Wed Sep 27, 2023 11:04 am 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.

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