Sunday, November 7, 2010

BBA Slow & Steady: Marbled Rye Roundup

It can be a real challenge to photograph loaves of bread; all of the bakers in the slow and steady subgroup of the BBA Challenge have faced this difficulty as we've baked our way through the book The Bread Baker's Apprentice. Luckily today's bread, the Marbled Rye Bread, is festive enough to provide for an exciting picture, even without any additional props!


Jessica of The Singleton in the Kitchen is not, and has never been, a fan of rye bread, and after baking this bread she can say she never will be a fan of the rye flavor. Luckily all was not a total loss because Jessica had tons of fun marbling the bread - that's her loaf up above. Click over to her post: BBA S&S Loafin' Around, where you will see lots more pictures of her beautiful marbling work.


For Natalia of Gatti, Fili e Farina the hardest part of baking this bread was remembering to buy the rye flour! After that it was smooth sailing, and Natalia's marbled hearth loaves are exquisite. Her write-up is here: BBA Slow and Steady: Marbled Rye Bread


Kayte of Grandma's Kitchen Table loved the outside, the marbled inside and the taste of this bread, which she used for Reuben sandwiches: "I know, thrills are cheap these days, but this was just so much fun to do!" Just look at the perfect spiral in her bread! You can find Kayte's post here: BBA: Marbled Rye Bread


Leslie of Lethally Delicious found herself procrastinating when it came time to bake the marbled rye bread. Luckily she garnered a few hints from those of us who had baked the bread earlier, and ended up loving the looks and the taste of her bread. Don't you just love a success story? Here's Leslie's post: BBA - Marbled Rye Bread


Rye bread is a long time favorite of Margaret of Tea and Scones, and Peter Reinhart's swirled version did not disappoint. She used cocoa to get that beautiful contrast in color in the two doughs. She describes her experience here: Slow and Steady BBA - Light Wheat Bread and Marbled Rye.


An (unintended) use of blackstrap molasses (rather than the lighter stuff) left me without the required color contrast for successful marbling, I enjoyed forming my not-marbled knot rolls, and definitely enjoyed the depth of flavor in this delicious bread recipe. My post: Not-So-Marbled Rye Knotted Rolls.