Jedi's Rye Bread

[s/v Jedi]

Originally Posted by Reach

I'll have to get you a new starter ~ it's still going strong!

I'm a pro at pizza dough and sourdough pancakes, but I still have to get my act together on this bread thing... some great recipes here to try (by hand).

I wrote that in Dutch on Facebook and now it's on the forum in English Your Dutch is improving Michele

[s/v Jedi]

Originally Posted by Dhillen

Where are you now? Haven't seen anything from you in a while.

Cheers.

Dhillen

It's rainy season in the tropics so we are landcruising in our motorhome, currently in Colorado. December we'll be back on the water

[SmartMove]

Originally Posted by s/v Jedi

It's rainy season in the tropics so we are landcruising in our motorhome, currently in Colorado. December we'll be back on the water

what part of Colorado, it's been pretty rainy there as well!

We fly into Denver for a three week visit on Thursday.

[s/v Jedi]

Originally Posted by SmartMove

what part of Colorado, it's been pretty rainy there as well!

We fly into Denver for a three week visit on Thursday.

You'll miss us by minutes... we travelled from Central City down to Denver (Aurora, Cherry Creek State Park) today and will move down to Colorado Springs on Thursday. We were up the mountains during the rain

[carstenb]

Here's the only white bread recipe you'll ever need. You can change out the water with beer. NO KNEADING! rises overnight!The only bread recipe you’ll ever need

Mix all the ingredients and stir with a mixer for about 15 minutes.

1-quart water
50 grams yeast (not the dry kind)
35 grams salt
½ cup olive oil
ca. 2 kilos of flour. Use good quality flour. (No harm in adding a little durum flour).

The dough should be very thin. When it has mixed put it in the refrigerator for 24 hours.

Preheat the oven to 475-degrees

Sprinkle some flour on the kitchen table and pour the dough onto it. Use a scraper and cut the dough into smaller amounts. Put the dough on a baker’s plate and bake it until golden – about 15 minutes.

This recipe yields about 30 rolls or 10-12 loaves. You can make only the half.

[Pacey16]

Great recipes, My question is how best to keep the bread fresh for more than a day or 2, airtight container, paper bag or fridge maybe?

[tamicatana]

Homemade bread doesn't have preservatives, so you just have to make smaller loaves more often

[Hud3]

When we bought bagguettes on the French islands or at the French grocery in Clifton Harbour, Union Island, I would freeze the extras. To "bring them back to life" I would put a serving sized chunk of bagguette in a dry skillet and heat it on the stove with a top on it. That would crisp up the outside and render the inside soft and chewy. Just don't cook it too much.

[s/v Jedi]

Hud got the first option: freeze it. But there is a second option and that is to use a sourdough culture, which is a natural way to extend shelf life. If you live aboard full time, then it isn't a hassle to take care of the culture because you use it all the time. When you're not full time, it can become a hassle unless you can take it with you.

[bobconnie]

Jedi, we still have a 15 yr old Sour Dough from Alaska, still useing it with our bread maker! Can't beat the taste!

[Hud3]

When we were in Grenada back in 2005, there was a german cruiser anchored at Hog Island who made bread on board every Tuesday. He'd take orders beforehand, and then bring the bread to you for a very good price.

It was a very (very!) dense loaf with all sorts of grains in it. I think that a 1/4" (6 mm) thick slice must have been the equivalent of two or three slices of regular bread. Anyway, this particular bread seemed to keep forever. I don't know why. Maybe some of our German or Dutch members know of such a bread.