bejart Recipe Reviews (Pg. 1) - (16771839)

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Rye Beer Bread

Reviewed: Jul. 9, 2010
This is a versatile recipe for a beginner to learn with. In my first six tries, I’ve taught myself to use a digital thermometer (30 minutes is 5 minutes too long for my oven); what I need to add to boost aroma, taste, and appearance; how to make the cornmeal stick (with an egg wash); and the elusive how much is “enough” bread flour to add “to make a soft dough.” In the course of the next six tries I hope to learn how to “punch down” the dough so it rises (doubles) in 30 minutes instead of the 2 hours it is now taking and how to roll dough to fit in a loaf pan to produce a nice crust and with good height.
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