Comments

Bread Baking Babes summer in Italy, L’Otto di Merano — 4 Comments

  1. Oh how I missed out this month. All look so grand and I do so love rye. I’m hopeful when I get home that the new brewery near will have the malted rye and share with a bread baker like me. Malted rye sounds like heaven.

  2. It is pretty fabulous, Tanna. But. Next time I make the bread, I think I’ll add a little more rye flour, as well as a little more malted rye, as well as a LOT less fennel seed. The rye flavour we barely perceptible.

    Many thanks, as always, for your archive, Katie. I love seeing all the breads in one place.

  3. Tanna, you poor thing – suffering in the south of France. We missed you.Hope you’re having a wonderful time.

    Elizabeth, less fennel???? I haven’t had rye bread in ages… Never see it here.

    • Yes, less fennel even though it was good with ten times the amount of fennel seed (25g instead of 2.5g) and in spite of the fact that my motto is “if some is good, more must be better”, even I think that the amount of fennel seed I added might have been somewhat excessive.

      (Ah! It feels so good to have written yet one more run-on sentence!)