Monday, March 1, 2010
Judy's Rye bread
This is Judy's rye bread. It has been the best fit for the pot so far. I have had too much dough with the other recipes. I think this is due to the warmer weather. I began this loaf on a gray cold day. It was still cold, but sunny on my baking day. This loaf had great texture and crust. The pot is holding up quite well. No pings since the first baking.
My next trial was to make a double batch. I cooked half in the clay pot and half in an enamel pot. This bread was not the best batch. The dough seemed quite dry when mixing, but was extremely wet the next day. I tried adding extra flour and probably kneaded more than I should have.
This is the blob I ended up with after it was supposed to rise. The bread was divided between the two pots. They were each cooked at 450, 30 minutes with the lid on and 15 minutes with the lid off. Both breads were cooked through. There were no doughy centers. Both breads had smaller cells than the previous batch.
As you can see from this photo, the bread in the clay pot has a warmer color to it. I found the bread cooked in the enamel pot was too chewy, almost a rubbery texture to the crust. We all agreed the texture of the bread cooked in the clay pot was far superior. I wonder if the unglazed clay soaks the moisture from the clay at a faster rate than the enamel pot. I could see this as a selling point for the clay versus the enamel.
The bread cooked in the enamel pot is slightly larger, but less tasty. We ate it toasted.