HINT: I made this today. Im a useless baker! I added a second tsp of instant yeast, 2 tsp sugar to the very warm water, waited until it bloomed, then poured in slowly into my mixer, to form a doughball after a few minutes. a bit of flour on the counter to form it into a drier ball, then into a corningware bowl with wetted interior sides, plastic wrap on top then a doubled tea towel on top. placed on a cooling metal grid suspended 1 inch over a warming burner on the lowest setting for 30 minutes, then shut it off. rose very well (hard to get anything to rise where i live its high n cold here) in the 3 hrs. after 3 hrs, depuffed it, baked as recipe. turned out very well! im kinda shocked!
Scoring the bread makes for a more aesthetically pleasing and predictable look. And it’s consistent if you want it to look the same every time. I’m not personally concerned about the look of each loaf so I never bother to score it.
I am very excited to bake this. I have been trying to find a good recipe!
Watched this video and Dustin writes me on Messenger! Awesome
Wow, looks so good!
Thanks for watching
I made this today. So easy and delicious!
That’s great! I’m glad you tried it. Thanks for the feedback.
I love dutch ovens! My wife dosen't for some reason. Seriously though you make the best bread
😂 I don’t blame her.
Looks so delicious
Thank you. I appreciate the feedback.
Nice man, the crumb on that rye looks great!
Thanks man 🙌
I am making it today 😃
Thank you 😊
That’s great. I hope you love it.
how did it go
HINT: I made this today. Im a useless baker! I added a second tsp of instant yeast, 2 tsp sugar to the very warm water, waited until it bloomed, then poured in slowly into my mixer, to form a doughball after a few minutes. a bit of flour on the counter to form it into a drier ball, then into a corningware bowl with wetted interior sides, plastic wrap on top then a doubled tea towel on top. placed on a cooling metal grid suspended 1 inch over a warming burner on the lowest setting for 30 minutes, then shut it off. rose very well (hard to get anything to rise where i live its high n cold here) in the 3 hrs. after 3 hrs, depuffed it, baked as recipe. turned out very well! im kinda shocked!
Looks Delicious...🥧🥧🥧🧡🧡🧡🧡,..,,
Thank you 🙏
I don’t even like rye bread, but that loaf may have changed my mind
Looks great!! Can you explain why you don't score the top of the loaf before baking? Thanks!
Scoring the bread makes for a more aesthetically pleasing and predictable look. And it’s consistent if you want it to look the same every time. I’m not personally concerned about the look of each loaf so I never bother to score it.
@@justcookwithdustin5678 Much obliged!
Yummmmmmm. Hot pastrami!!!!!!!
If I don't have a dutch oven, can I use a corning pot instead?Thanks
Here is a video I found of baking bread in a glass Pyrex dish. I hope this helps.
ua-cam.com/video/DxZAFv98fug/v-deo.html
I used a ceramic crockpot container with a glass lid.
If you put it in the fridge overnight, do you cover the dough
I do. I always keep it covered to keep it from drying out.
Why is yeast added? I hoped for a recipe with just sourdough starter
Can anyone tell me if you can alter the rye/white flour ratio? Could I add more rye?
Sure. Play around with the ratios and come up with something that suits your tastes.