Success! Beautiful Rye Bread

[mattl]

The third time is a charm in this case.  Thanks to all, especially Sandy for the bread making tips.  I used the suggested King Aurthur Bread flour this time out and have a very nice loaf of Rye bread.

 

Now for my next question-- should I use a baking stone and how do I do it?  I have one that was gifted to me, I've done Pizza on it a few times, and know it needs to be heated for about 30 minutes, but as to baking bread on it I'm not sure.  Do you transfer the bread to it, or place the pan on top of it?  Is it worth the trouble?

 

Take a look:

 

 

 

[mixfinder]

Something's Gone Awry

Matt, the bread is absolutely beautiful. I recently read an article about ATK using rye flour as an additive and it increased product quality shelf life to five days before objectionable staleout.

 

[mikeklondon]

Bread

My god that looks good

 

[frigilux]

Matt, we're on the same "bread wavelength". I made a round rye loaf on Sunday, as corned beef was on sale and I was craving a good Reuben sandwich. Your loaves look delicious. I'll have had my fourth (and final) Reuben for lunch today. That will hold me for six months until I get the hankering for one, again.

The baking stone will give you a crisper crust, courtesy of the dry heat it gives off and the moisture it absorbs. I used one for free-form loaves and pizza, but it cracked in two during preheat a couple of years ago and I've not replaced it. My stone darkened after years of use, giving pizza crusts a bit of a burned taste.

 

[mixfinder]

Stone Age

Stones are well suited for Artisan breads with a loose texture giving them a crisp crust and sealing the outer startches before the soft loaves deflate. Just like Eugene I had one that used one summer when I was studying Artisan breads and it cracked when I was adding the one cup of cold water to the empty cast iron pan on the shelf below. I personally felt the stone was not needed in a modern oven and after the mess and work of maintaining a biga, pre mix, pre form and an oven ready loaf for a whole summer I packed it in and make granny bread and buy Artisinal loaves when I feel a need to cut the roof of my mouth on the crust.

 

[whirlcool]

When I used to bake french bread in my oven I went to a flooring store and bought a bunch of those 4x4 inch unfinished baked terra cotta tiles. I just lined the oven rack with them before turning it on.
While baking I would have a pan of water on the lower rack and periodically mist the baking bread. The result was french bread that had that crusty, springy texture.
When the oven cooled I just put the tiles in to the storage cabinet under the oven.

 

[Ultramatic]

<span style="font-size: medium;">Now that is some delicious looking bread, congratulations Matt! Eugene, now you got me with a hankering for a Reuben sandwich.... </span>

 

[kevin313]

Wow - do those loaves look wonderful! Break out the butter and let's get eatin'!! Wonderful baking, Matt!