Ever since I learnt how to bake good breads using sourdough, I've been buying and trying out bread making using the more natural way of baking. There is no definite definition for artisan. However, according to Jamie Oliver - "At The Flour Station we use the word ‘artisan’ to sum up just how much attention we give our products; the long, traditional processes we use and the way we closely monitor every single handmade loaf, like protective parents, to make sure it comes out beautifully. In short, it’s very well-bred bread."
Similar to what he mentioned, this bread took approximately seven hours to complete. It tasted nothing like our sweet dough buns. It has a chewy taste with very wonderful aroma. This Rye Bread happened to be adapted from "Flour Water Salt Yeast" by Ken Forkish, a renowned artisan baker. I modified his Saturday 75% Whole Wheat Bread into a Rye Bread, tweaking some process along the way from the knowledge I learned from my previous workshop.
Recipe for Artisan Rye Breads, modified from Ken Forkish's Flour Water Salt Yeast
13. Preheat the oven at least 20mins prior to baking. Put a rack in the middle of the oven and put a Dutch oven in the rack with their lids on. Preheat the oven to 240C.
14. Put the second loaf into the refrigerator about 20mins before baking the first loaf and bake the loaves sequentially giving the Dutch oven a 5-min reheat after removing the first loaf.
16. Remove the Dutch oven from the preheated oven. Remove the lid. Carefully place the loaf in the hot Dutch oven seam side up. Replace the lid and put the Dutch oven into the oven.
17. Bake for 30mins, then carefully remove the lid and bake for about 20mins more, until at least medium dark brown all around the loaf. [I baked mine for only 13-15mins.]
18. Remove the Dutch oven and carefully tilt it to turn the loaf out. Let it cool on a rack completely before slicing.