Try making a pure Rye Bread... the flavor is deep and wonderful. You won't be dissatisfied. If you like these videos, you may be interested in checking out our online academy. onlineartisanbakingacademy.th...
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@barrychambers40473 жыл бұрын
You made it look easy. It was so well done, I don't even have any questions.
@flashthompson72 жыл бұрын
Thank you kindly that is a truly beautiful creation I’m grateful to share this time together for this. I hope you are blessed
@menace463 жыл бұрын
Wonderful! Great recipe and clearly demonstrated. 🙏🏼
@tracestevens1773 Жыл бұрын
Molasses should also be added to Rye bread dough, because of the bitterness of rye flours. Even caraway seed is bitter. (Not Rye seed) But ( Caraway seed.). Also molasses gives a richdark color associated with dark rye bread. tms poet Ohio
@arturofanciulli96173 жыл бұрын
thanks for sharing. I can't wait to try it... with some adjustments. Beautiful kitchen, by the way
@JimSlaughterOC Жыл бұрын
Thanks so much for this video. Really great instruction!
@christina7160 Жыл бұрын
You’re little guy is adorable, love how he came toddling in. I have twin young ones too, keeps one busy .
@TSD04168 ай бұрын
Thank you Chef for this wonderful tutorial. The bread loafs look amazing and I can smell the warm bread in my imagination. But the best part of this video was the last three seconds when your little boy waltzed in and was ready to tuck into the warm bread 😊😊😊
@Queenie_Francie3 жыл бұрын
You're so calm and speak in a nice tone, very calm. I can follow what you're saying, thank you for that consideration. I always thought bakers should be patient people and you're one of the few on YT that I've seen who seems patient and methodical. And your kitchen is so clean and beautiful. Your son is a cutie! I liked that he was bold enough to walk through. :)
@kingdombread-tampa29323 жыл бұрын
Thank you for such kind words. Blessed baking!
@CanadianVance3 жыл бұрын
I love your kid in the background at the end ha!
@Crustandcrumbcrumb775 ай бұрын
thank you for your educative and well explained bread tuttorial. Just like me i am always try to find a way to share my time between my passion and kids . respect
@zixzysm3 жыл бұрын
Best rye sourdough instruction I saw so far. Thanks! Also, thank you for your calm and composed presentation. Your experience shows.
@kingdombread-tampa29323 жыл бұрын
Thank you, I am appreciative of the considerate and kind feedback. Soon, I will have a Rye class in the Academy that will highlight 3 different types of rye breads. onlineartisanbakingacademy.thinkific.com/ All the best, and let me know how your breads are doing.
@zixzysm2 жыл бұрын
Will be baking with this recipe tomorrow :) Rye culture fermenting and soaker ripening overnight. If the bread turns out nice I will send you pics. Otherwise, try again…
@Orreos3 жыл бұрын
Beautiful breads and wonderful explanations of how the dough feels, looks and behaves. Learned a lot today. Since I started baking sourdough, I've avoided the commercial yeast but seeing how it worked with your loaves, I will be trying this. You teach well...Thanks again!
@kingdombread-tampa29323 жыл бұрын
Thank you for your kind words. All breads have certain needs, and the type of fermentation is chosen specifically to enhance the flavor profiles, sometimes that means sour cultures, sometimes commercial yeast, or a blend of the two. Wishing you many successes!
@guitaraflamenco3 жыл бұрын
Charming, family in background. Good dad moment.
@kingdombread-tampa29323 жыл бұрын
thanks
@ronedeeАй бұрын
Would've loved to see an interior piece cut. Looks great!
@brucekangas56458 ай бұрын
Can't wait to bake mine. Yor loaves look fantastic! I made my rye ferment according to the recipe except I used rye starter. When is the ferment ready to use? Mine seems to be ready to pop the lid of the container (looks the same size you used for yours). Thanks for posting the recipe.
@angelatrudeau7392 жыл бұрын
Really appreciate your careful explanation. I haven't come across a soaker as a part of a Ryebread process and it makes sense, and I am looking forward to trying it, thank you
@wilhelmseleorningcniht941010 күн бұрын
sometimes called a scald as well
@TravelingFlamingo2 жыл бұрын
Great video I've been trying to find "dairy free" rye, seems most commercial bakeries use whey for some reason so decided to bake my own for that wonderful Cornedbeef on rye! :D Really appreciated your careful and thought out explanations.
@canaan_perry Жыл бұрын
Perfect
@pdp113 жыл бұрын
Thanks!
@jayminasi60739 ай бұрын
i wanted to see you slice it!
@andrewpipitone1572 Жыл бұрын
You have really good video content
@jayempress4203 Жыл бұрын
Put the mixer bowl of fermenting dough into a bowl of very warm water, toss a towel over the top. Thats how you get your preferred temp in Florida without heating up the house...or use a gas oven.
@akn63603 жыл бұрын
i wish you would cut into the loaf for us to take note of t he texture thank you. nice loaf
@kingdombread-tampa29323 жыл бұрын
Will do for future videos. For the Rye, the cooling time is at least 24 hours before slicing is possible. Thank you for the feedback, hope you enjoy the breads.
@isabellejean-marie15713 жыл бұрын
@@kingdombread-tampa2932 You keep saying you will but I keep watching your videos and yet not slicing of the bread. I can understand but for the sake of the video I'm sure you could do a short video the next day and add to your video, or simply slice the bread once cool, some people seems to enjoy excuse, maybe its time to find solutions to satisfy your viewers
@patforbes222 жыл бұрын
@@isabellejean-marie1571 Yeah, and some people seem to be hardly satisfied at all. At least you should tank the man for making the video so you can learn something.
@fajzulin2 жыл бұрын
@@kingdombread-tampa2932 wow, I would have never thought that. What happens when you cut this bread before that time?
@fajzulin2 жыл бұрын
@Kurt Pedersen thanks.
@norjinorji2 жыл бұрын
I love it
@WhatWeDoChannelАй бұрын
Thanks for this! Is that an all grain rye flour or sifted? I ask because I am going to mill the rye on my Mockmill and I do have a sifting machine if needed.
@aquilaidha4154 Жыл бұрын
I followed the recipe and I got wonderful results. My sourdough wheat and spelt breads have always been better than my pure rye, but at last a really good result with rye. I found it helpful to realise rye absorbs more water, and I like the rye soaker idea. I added some ground caraway seeds to the soaker for a typically german flavour - it is subtle but sweetens the taste. I think i added more salt too, almost double and it still felt a bit short - something for others to consider - he may have been right as I didn't have a digital weighing scale - I went for 2 teaspoons per kg (of celtic grey sea salt). I didn't have a mixing machine, so used the dough utensils on an electric hand mixer which worked fine - I think it would be too much work to work by hand, although thats how the women in the Alps used to do it when they made a whole months supply of bread at one time (in the old days). So thank you to kingdom-bread-tampa for sharing this bread wisdom. Its helped up my game!
@skwalka6372 Жыл бұрын
I found that adding a couple of tablespoons of beets syrup enhances the German character of the bread.
@talyua13992 ай бұрын
With that amount of starter you put into the dough there is no need at all to add the commercial yeast to it. Just let the dough sit on the countertop for about 2h and you can "shape" it (or actually just put the dough into the bread tins). Then let then rest covered for another 1-1,5h until you see about 6-8 needed holes onbthe surface of the dough and the bread is ready for baking.
@kathlenelarson90082 ай бұрын
I’ve heard the soaker called a scald, using boiling water and allowing it to cool before combining with other ingredients.
@jackskalski3699 Жыл бұрын
Just for people who might want to Google the terms it seems in this recipe it's more of scalding the rye flour rather than a soaker. A soaker can be hot or cold but when you do it with flour Vs grains and boiling water it's usually called scalding. There are other minute differences. For one you do it for different reasons and chemistry is different. soakers do different things to dough Vs scalding. Just to make it easier to research on the internet :)
@JaneThomas582 жыл бұрын
How much sunflower seed would you use in the soaker?
@lindawilson30712 жыл бұрын
Would there be a problem baking the boule in a Dutch oven I do that alot
@maryjamerson82882 жыл бұрын
Is it possible to convert a white flour starter to a rye starter?
@tomaszwysocki-borejszo5924 Жыл бұрын
My boule flattens greatly when baked. Your dough looks much firmer than mine. Are theese ingridients right? 85% of hydration??
@lindawilson30712 жыл бұрын
I would really like to try this recipe, I’ve been baking sourdough rye for a couple years. This video confuses me I would like to see a written recipe.
@j.d.kaiser7587 Жыл бұрын
do you grease the loaf pan?
@JohnDoe-jq5wy Жыл бұрын
GREAT STUFF 😊.... TRUE GERMAN BREAD...RYE
@eranagmon65473 жыл бұрын
Hi, thanks again for a very educational video. You mentioned using hot water for the soaker. How much is hot is "hot"?
@kingdombread-tampa29323 жыл бұрын
Not boiling, but about 165-175 F. The absorption occurs much quicker, when lacking the time.
@2buffed3 жыл бұрын
Thank you for time and efforts doing the video. It would help greatly if you could cut in show the crum, close. :)
@kingdombread-tampa29323 жыл бұрын
Noted!
@kevincrenshaw30932 жыл бұрын
13 grams of yeast seems like a huge amount. Is that measurement correct?
@ClaytonDelaney2 жыл бұрын
It's actually spelled with two L's. "Vollkornbrot". Nice recipe ^^
@unclebounce1495 Жыл бұрын
How close is this to pumpernickel bread? I love pumpernickel but can't even find it anywhere around here anymore. great video as usual
@talyua13992 ай бұрын
It is not at all similar to the German pumpernickel bread if that what you are looking for. Pumpernickel bread has cracked rye kernels in it and will be baked at very low temperatures, about 100C, for about 12h. During this process the special taste and the dark brown color of the pumpernickel bread will be developed.
@cachi-78789 ай бұрын
No crumb shot?
@dm27816322 жыл бұрын
Next time how about showing the crumb please?
@akvile4083 Жыл бұрын
Great video, but would love to see how the bread ended up looking inside - density and texture wise.
@DANVIIL3 жыл бұрын
No crumb shot?????
@heidiquint72064 ай бұрын
Sorry, but Vollkornbrot directly translated means Whole-Kernel bread; it is not just a bread made with rye flour. Typically, it is at least 50% cracked rye kernels suspended in a rye sourdough mass; often it includes a whole bunch of a variety of seeds and is flavored with barley malt syrup. ...not the Volkornbrot I am used to.
@doinamarina66163 жыл бұрын
Hello, I’ve fed my starter and my soaker is in the fridge (as instructed) for my first rye bread. Just one question out of curiosity: why 7,5% salt? I’ve watched all your videos and salt percentage is usually around 2-3%. Why so high for the rye? Thank you for the videos, I’ve had enormous success with the Italian rustic. I’m sharing your videos with friends and family ☺️
@kingdombread-tampa29323 жыл бұрын
The salt percentage is actually 2% against total flour.
@kingdombread-tampa29323 жыл бұрын
Great to hear of your successes, wishing many more!
@doinamarina66163 жыл бұрын
Thank you sir!
@bevwootton41854 ай бұрын
I knew it was with two but picky picky we all knew what he meant!
@isaaczilberman87412 жыл бұрын
Ok
@jacmtl Жыл бұрын
Why don't you cut your bread so that we can see the crumb? You didn't cut your small baguettes either? Why?
@Patchworkdaddy0073 жыл бұрын
A lot of Ovenspring....not typical for The flour.
@Sepp20093 жыл бұрын
that's four ingredients
@willanderson1983 Жыл бұрын
20 min video and no crumb? wtf
@zoltanbenko9434 Жыл бұрын
I don't get why you corrupt this beautiful sourdough bread with instant yeast... 🙈
@eswing21533 ай бұрын
You know there is yeast in starter right?
@semenivanoff86154 ай бұрын
Yeast?! Pfffff
@mikefiatx19 Жыл бұрын
Might want to learn how percentages work. You can't have 120% of something.
@goodluck3290 Жыл бұрын
It's bakers percentage, the flour is 100%.
@scottmcfadden7730 Жыл бұрын
120% is just a fraction of 120 over 100. To turn 120/100=1.2 to a percentage....just multiply by 100% (% = 1/100). You can certainly have percentages greater than 100% as it is just a fraction and fractions can be greater than 1. Example 3/2 represents 1 and half, like 3/2 cups (1 1/2)
@annasimsons27053 ай бұрын
Total garbage ! Not fit to throw to pigs. You should be sued to put out this kind of fake receipt. I am no novice to rye bread. This experiment was a total fail. Must be robot generated :(:(