tag:blogger.com,1999:blog-2662563451197485408.post7855789225196674029..comments2023-05-30T09:00:25.594-07:00Comments on Farine: Chad Robertson's Danish Rye BreadUnknownnoreply@blogger.comBlogger22125tag:blogger.com,1999:blog-2662563451197485408.post-3610757458958704592014-01-28T15:50:29.205-08:002014-01-28T15:50:29.205-08:00Alison, thank you! I would have loved to take such...Alison, thank you! I would have loved to take such a trip and with passionate bakers too. What a treat it would have been... But I think I need to pass for this year. As a favor I would love it if you could keep me posted as to what you learn and discover though. Have a great time!<br />MCMChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-79572863715267817082014-01-25T21:41:33.262-08:002014-01-25T21:41:33.262-08:00Hi MC,
Late reply, but a few of us bakers are taki...Hi MC,<br />Late reply, but a few of us bakers are taking a research trip to Denmark, Germany and poss Norway on march 10. You're very welcome to join us. Alison pray (Portland ME)aprayhttps://www.blogger.com/profile/01434246041902407730noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-67403281580967976412013-08-25T11:59:59.889-07:002013-08-25T11:59:59.889-07:00Hello,
This is an old thread, but hopefully someo...Hello, <br />This is an old thread, but hopefully someone might still find this...<br />I'm mixing the dough today (after a couple months of making only Chad Robertson's ww country loaf--very successfully) and it is extremely wet, closer to batter than dough. I am used wet doughs, as in the country loaf, but I can't imagine it thickening any more than it has already. The instructions said to use wet hands to scoop out the dough into greased bread pans, but the consistency was so wet, that it had to be poured. Has anyone run into this runny problem?<br />thanks,<br />MikeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-28523641921433381752012-09-20T16:00:49.244-07:002012-09-20T16:00:49.244-07:00Forgot to ask you if you have seen this article: h...Forgot to ask you if you have seen this article: http://www.foodarts.com/news/features/15955/the-baker-in-the-rye<br />Very very interesting... Makes me long to hop on a plane to Scandinavia. I bet the Nordic book is going to have the same effect!MChttps://www.blogger.com/profile/10975662924156812375noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-1679686374902845672012-09-20T15:58:00.985-07:002012-09-20T15:58:00.985-07:00Oh then that may be why my rye bread was gummy the...Oh then that may be why my rye bread was gummy the second time around when I used a rye starter. The total baking time was 85 minutes. Probably not enough by a long shot. I did give it a 24 hour cooling period and we are in fact enjoying it even though it is imperfect. I think what makes it so delicious is the tender whole rye grains inside.<br />Yes, I would recommend Bread Matters: I find the book very interesting even though I don't often bake from it.<br />I am taking the ferry to Victoria tomorrow to attend an Andrew Whitley's workshop on Saturday. I might be able to tell you more afterwards... Bisous!MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-82024903703492188362012-09-20T15:35:13.178-07:002012-09-20T15:35:13.178-07:00yes, that's the lady! I received it together w...yes, that's the lady! I received it together with Tartine and Bourke Street bakery books and I am so frustrated knowing I won't be able to do any serious baking for several weeks. about Hanne Risgaard book. really nice work, but I find extremely frustrating that there are very few pictures of the crumb. it is so difficult to judge a bread just by looking at the crust. but I do trust her on Nordic recipes. in her rye bread recipe I read that the bread should be cooked for 2 and 1/2 hours and then let cool for 24 hours. can't wait to try it...<br />regarding Russian rye, I had the strong feeling that those breads are basically the same by reading about Russian rye in a couple of books. would you recommend "bread matters"?<br />this thing with soaking grains is totally new to me and can't wait to include it in my baking. xoxBread and Companaticohttps://www.blogger.com/profile/05022791259445403856noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-80250845640217230822012-09-20T08:28:48.499-07:002012-09-20T08:28:48.499-07:00Hello Barbara!
Is the miller's name Hanne Ris...Hello Barbara! <br />Is the miller's name Hanne Risgaard? If so, the book has come out in the US and I can't wait to put my hands on it! Meanwhile I made Chad Robertson's Danish rye bread again, this time with an all-rye levain. The taste wasn't much different but the texture was less satisfying, more on the gummy side. My main oven door was broken, so I had to use the lower oven and I don't think it got quite hot enough, so that might be the reason. Although I can't be sure until I try again, this time in my regular oven. It is entirely possible that with a rye levain the bread needs to cook longer...<br />Next up (until I get Risgaard's book) will be Andrew Whitley's Russian Rye (from the recipe in Bread Matters). I spoke to scientist/baker Andrew Ross who has spent many years in Copenhagen and he says Andrew's bread is as close as he has been able to get to rugbrød outside Denmark. I too would be tempted to think that true dansk rugbrød contains nothing but rye, beer, water, malt and salt. And I am eager to try that.<br />Meanwhile I have discovered from baking Chad's bread twice that rye sprouts really fast and turns tender and sweet from being soaked for twelve hours then drained and rinsed. It makes for a very tasty bread...MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-56231674731761895392012-09-20T03:26:28.149-07:002012-09-20T03:26:28.149-07:00hi again. I have just got two recipes for rye brea...hi again. I have just got two recipes for rye bread: one from a Danish stay-at-home mother and one from a Danish miller who published a lovely book on Nordic breads. Both recipes are close to the one you used, particularly the one from the stay-at-home mom, which is basically the recipe which always come out on commercial Swedish websites when entering the term "danska rågbröd". however, the recipe from the miller is slightly different as it does not include seeds nor buttermilk nor any other flour but rye. it's basically rye sourdough, rye soaker, rye flour, dark beer and malt (plus water and salt). the miller calls the loaf "the real rye bread". may be... indeed sesame seeds do not sound so terribly Scandinavian to me (but I could be wrong). Bread and Companaticohttps://www.blogger.com/profile/05022791259445403856noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-54303227907002130502012-09-12T14:20:53.769-07:002012-09-12T14:20:53.769-07:00Hi David,
The process you describe sounds cumberso...Hi David,<br />The process you describe sounds cumbersome for sure but the fragrance of the baking rye is almost coming through my screen! Mmm...<br />Since you and Camelia are such rye fans, you might enjoy reading this article: http://www.foodarts.com/news/features/15955/the-baker-in-the-rye. All i can say is that I sure like the direction in which Chad Robertson is taking his baking research. I can't wait for the next Tartine book...MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-86233344849669232182012-09-11T18:40:34.371-07:002012-09-11T18:40:34.371-07:00Hi MC, This is a great post. I love rye bread in i...Hi MC, This is a great post. I love rye bread in it's many varieties, the heavier and heartier the better. I am currently only making 2 types of rye bread, a light rye and a somewhat more robust version containing 60% rye sour. There was a time, a few years ago when we were still baking out of the wood fired oven in our backyard that I made Vollkornbrot on a regular basis. It was a very challenging bread to make but lots of fun, simply because it was completely different than some of the other wheat-based breads. The dough was ultra heavy and claylike, there was no folding, only a very short period of bulk rise then into the pans for final rise, maybe an hour and finally a long bake, at least two hours. I would often place the bread tins on sheets and push the heavy loaves into the oven when it was still way too hot bake the regular stuff...800ºF !! I would leave it there for only a short time, 15 minutes maximum then pull the tins out of the wood fired oven and finish the baking inside in our regular gas home oven. Very cumbersome, but the results were good. The bread filled the house with the very delicious smell of rye. Your link to Chad's article in "Food Arts" was fascinating to read and made me want to revisit this type of baking again. Thanks for your post and wonderful recollections.Havly Heevra Hovrahttps://www.blogger.com/profile/09183726958755313632noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-27690029320439908822012-09-10T09:55:10.214-07:002012-09-10T09:55:10.214-07:00Thank you so much, Ian! I hope to get the taste cl...Thank you so much, Ian! I hope to get the taste closer to what I remember but the texture was pretty much on target...MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-28640068215351855232012-09-10T09:54:08.667-07:002012-09-10T09:54:08.667-07:00Fantastic! Looking forward to it...Fantastic! Looking forward to it...MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-21403718125548566142012-09-10T02:28:58.436-07:002012-09-10T02:28:58.436-07:00I am on the verge of getting a recipe from a Danis...I am on the verge of getting a recipe from a Danish home-maker who makes Rugbrød with rye starter every week. very curious to have a look at her formula and see how close it is to the one you used (with wonderful results). will keep you posted.Bread and Companaticohttps://www.blogger.com/profile/05022791259445403856noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-38503003765034353632012-09-09T13:58:04.178-07:002012-09-09T13:58:04.178-07:00Thank you MC - it would be lovely to visit again!,...Thank you MC - it would be lovely to visit again!, and taste your Danish rye.<br />Your smørrebrød would be just wonderful - and I will be sure to bring along more crème fraîche!<br />:^) breadsongAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-80383444687749603982012-09-08T11:01:15.671-07:002012-09-08T11:01:15.671-07:00Beautiful looking bread. Your crust and crumb loo...Beautiful looking bread. Your crust and crumb look perfect for this kind of bread. Beautiful photography as always.<br /><br />I love moist crumb in multi-grain type breads and you certainly hit the mark.<br /><br />IanAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-2600241526707065242012-09-07T12:38:41.959-07:002012-09-07T12:38:41.959-07:00this is getting exciting :) I will join you in thi...this is getting exciting :) I will join you in this search and put more effort in finding out possible recipes to try. have a nice weekend!Bread and Companaticohttps://www.blogger.com/profile/05022791259445403856noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-20577872260599604582012-09-07T10:32:13.263-07:002012-09-07T10:32:13.263-07:00Thank you, Barbara! That is very sweet and it tota...Thank you, Barbara! That is very sweet and it totally makes my day. I can relate so well to what you say about blogging and memories... Is rye bread very different in Sweden from what it is in Denmark? Strangely, because I am so hooked on that bread of long ago, I am always slightly disappointed with the rye breads I try. I like them well enough but they just don't do it for me. However since reading this summer that rye contains much less phytic acid that wheat and its nutrients are therefore more readily available to the body than wheat's, I now have one more reason to try and recreate the bread I remember. Next step: trying Chad's recipe with rye levain. After that and depending on the result, I will have to think about the seeds... I don't know that there were any in the bread we bought from these old bakers. I'd be curious to find out if it is customary to add seeds to rye bread in Denmark. MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-71912326599581167542012-09-07T10:18:34.621-07:002012-09-07T10:18:34.621-07:00Good to see you again, Esther! I read somewhere th...Good to see you again, Esther! I read somewhere that rye is more digestible than wheat, so maybe your system was agreeably surprised!? Extra beer sounds like a yummy idea. Good thing to know that it isn't! I'll definitely keep you posted on the rye levain.MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-58680591417581590612012-09-07T10:13:16.974-07:002012-09-07T10:13:16.974-07:00Hi breadsong, that's one of the things I like ...Hi breadsong, that's one of the things I like about getting on in life, having more and more memories to cherish or just learn from! And also being able to put them in perspective. It does open up new vistas...<br />Thank YOU for bringing the recipe to my attention in the first place and also for so kindly bringing me the crème fraîche. My French friends were bowled over by the food here in the Pacific Northwest! Next time you come I want to make smørrebrød for you, maybe with shrimp and mayo like the one I had in Denmark on that very first day long ago...MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-39713075583401052272012-09-07T07:19:45.005-07:002012-09-07T07:19:45.005-07:00it looks gorgeous MC I know what you mean about lo...it looks gorgeous MC I know what you mean about lost flavors (sometimes it feels that I am blogging mostly to re-experience memories) and, oh yeah, so it goes for Danish rye bread. I have been wanting to make it forever but I still cannot find a recipe which satisfies me. Yours looks, as you said, very close and I am sure that it tastes just like it. By the way, I have been experimenting with rye for a few weeks now - great minds think alike? or most probably is the Scandinavian influence - and I am taking a break from my rye experiments just to try your spelt loaf, possibly next Wednesday. you are always a great inspiration and totally love reading what you write.Bread and Companaticohttps://www.blogger.com/profile/05022791259445403856noreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-40335637535096180082012-09-06T16:33:39.417-07:002012-09-06T16:33:39.417-07:00You made this bread! I did too and was surprised m...You made this bread! I did too and was surprised my system could handle all that rye. I soaked the rye berries for 48 hours and they had just started to sprout. I added extra beer, a mistake because it was too much for my taste. I look forward to your test with a rye levain.<br />Thanks again for such a wonderful post!<br />Esther in Ottawa<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-19879173640406651702012-09-05T19:45:39.099-07:002012-09-05T19:45:39.099-07:00Hi MC,
So many happy memories you have - and you m...Hi MC,<br />So many happy memories you have - and you must have created many more, having your friends visit from France :^)<br />Simply gorgeous bread! The crumb looks perfect and the smørrebrød absolutely delicious. <br />I'm so glad you liked the crème fraîche!<br />:^) breadsongAnonymousnoreply@blogger.com