HA

[elainegrey]

Impatient bread turned out JUST FINE. 75 min in the convection oven set to 400° (which means it then resets itself to 375°) and it's moist with a crumb that reminds me of the packaged pumpernickel.

The one negative is that i followed the salt quantity and ... it's a bit much. That, and some of the seeds are still a bit daunting.

So there, recipe, so there.

Comments

[annie_r]

Sounds lovely. I think my oven does convection but I'd have to read the manual.

[elainegrey]

Our oven is so fancy. I couldn't use it without reading the manual. It even has a sabbath setting so it will stay on. The niftiest thing is that it has a divider, so you can just use the top of the bottom of the stove. I assume that using just half the oven is saving us on electricity costs.

I'm pretty sure i would have never picked it out myself.

[warriorsavant]

I love the sequential bread posting.
Went thru a phase of bread-making at one point. Even had a bread machine, because the first time I spent xxx minutes (hours?) properly kneading it, I was very impressed with myself; the second time I realized bread machines didn't really cost very much.

[elainegrey]

The rye doesn't have the gluten to require kneading, so that helps spare that step. There doesn't seem to be a shortcut on the starter though. Something in the souring process is making the rye more edible, apparently.