#1  
Old 03-07-2007, 10:59 PM
Il Pizzaiolo
 
Join Date: Dec 2006
Location: Mishigame & Iberia
Posts: 1,168
Default Wheat and Rye's

Finally caught up on our bread supply....

We butter the crust for a softer crust and a flavor boost. (I still need a sprayer for the oven)

The wheat was great and the rye will be tasted today! (It's a very dense rye recipe from Vaughn's mother, who made it too)
Attached Thumbnails
Wheat and Rye's-bread-before.jpg   Wheat and Rye's-bread-after.jpg   Wheat and Rye's-bread-rye.jpg  
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Tiempo para guzarlos.....
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
...enjoy every sandwich!
Reply With Quote
  #2  
Old 03-08-2007, 04:45 AM
CanuckJim's Avatar
Il Pizzaiolo
 
Join Date: Jan 2006
Location: Prince Albert, Ontario, Canada
Posts: 1,480
Default Re: Wheat and Rye's

XJ,

The breads look mighty good. What are you using to slash the dough? You might find you'll get more of an opening, or grigne, if you use a razor blade, go a bit deeper and on more of an angle.

Jim
Reply With Quote
  #3  
Old 03-08-2007, 07:16 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Wheat and Rye's

Isn't it great have a bread baking pro in the group.
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #4  
Old 03-08-2007, 09:38 AM
Il Pizzaiolo
 
Join Date: Dec 2006
Location: Mishigame & Iberia
Posts: 1,168
Thumbs up Re: Wheat and Rye's

Thanks CJ, we used the razor we picked up the E Dilliherin chef's store. I'm sure there is a fancy french name for it.

It was my virgin try so the deeper and sideways advice is much appreciated.

Jim
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Tiempo para guzarlos.....
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
...enjoy every sandwich!
Reply With Quote
  #5  
Old 03-08-2007, 04:27 PM
CanuckJim's Avatar
Il Pizzaiolo
 
Join Date: Jan 2006
Location: Prince Albert, Ontario, Canada
Posts: 1,480
Default Re: Wheat and Rye's

XJ,

It's called a lame. There are about a zillion kinds of these, some serrated. There is a French company that makes nothing but. How French is that? I was given one by a German friend that's made by, you guessed it, the Swiss Army knife guys (see the FB bread cookbook for a pic). And, no, it doesn't have pliers or a bottle opener or..., but the blade is serrated and very stiff. I use it for straight down cuts on firm dough. For really hydrated doughs, I leave all these things in the drawer and use kitchen shears instead. Works good at a very shallow angle.

Somewhere, there's a post of mine on lames and a link to a site that offers a really cheap blade holder meant for double-edged razor blades you can buy in bulk. Believe it or not, the blades do dull over time.

You want an entry angle of about 30 degrees or so, and a depth of about half an inch on a large loaf. It's decorative, sure, but it also contributes to oven spring. I would probably kill for a lame from that store.

Jim
Reply With Quote
  #6  
Old 03-11-2007, 01:23 AM
carioca's Avatar
Journeyman
 
Join Date: Sep 2006
Location: Charlotte Bay, Australia
Posts: 259
Default Re: Wheat and Rye's

Hey guys,

I bought a pair of (Xacto?) Xcelite blade holders and surgical blades for $A17 the other day for my growing collection of 'sharps' - they slice into my wheatgrain/rye/wholemeal loaves quite nicely, thank you :-)

Just a thought for those of you can't get to the right 'lames'...

Ciao,

Carioca

Last edited by carioca; 03-11-2007 at 01:23 AM. Reason: grammar
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -7. The time now is 01:24 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC