Cool Rye Bread

Video Transcript

"My name is Brandon Sarkis, on behalf of Expert Village. Today going to show you how to make rye bread. Alright, so it's been twenty minutes, let's open up our oven and you can see that both of our breads have risen enormously. I'm going to go ahead and assume they're done after twenty minutes. Let's go ahead and pull these out and turn the oven off. Pull these out and we'll go ahead and move on to the next step. (Providing I don't burn myself. In which case the next step would be how to tend a burn on your hand.) Alright, we can see here that we have two really great looking loaves of bread. I have a couple of issues though, which has to do with the yeast. Looks like this one tried to split open on me a little bit, so that either means a couple of things. One: that the top is little too dry or the yeast was just way too powerful. And since yeast is a living thing, there's no 100% set constant to it. You can see on the bowl, or the round loaf of bread, it does the same thing towards the bottom. Not nearly as badly. Neither one of them will taste any worse because of this; it's just in the presentation. What I probably could have done on the loaf is to make some incisions across the top to relieve some of the stress from that pulling. It's just bread; it's not the end of the world. It still looks fantastic. Let's transfer this to a cooling rack and I will show you how to slice it once we get done with that next step. The only one I'm going to put on the rack is the round loaf. The other that is actually in the loaf pan, I'm going to leave in the loaf pan and it should be fine in there. Actually what I can do, I can put the loaf pan up on the rack. We'll get some air circulation around the bottom to help cool it off just a little bit faster. I'll turn this so you can see what I've done here. So the idea of putting it on a rack to circulate the air freely around all sides. By doing that it provides even cooling on the bread. One thing on the loaf you have to realize: it's still cooking. Wherever you have the metal touching it. That's fine because you want a nice hard outer crust on it with a softer inside. This loaf we can pretty much cut into it in about another five, ten minutes. This one we're going to let sit for about fifteen.. maybe a little longer. Because the moisture gets stuck inside that loaf pan, so in a few minutes I'll flip it over, cool the bottom off. Then in about fifteen minutes I'll show you what they look like finished. Now let the waiting begin."