Baking rye bread

I was just was gifted this beautiful dutch oven in the color carribean teal and wanted to ask what colors might go well with it for future pieces? Currently a student so not looking to buy right now, but to keep my eye out for sales/second hand items.
I've seen it paired with deep teal and think that looks great, but was wondering if anyone had any ideas for other possible color combinations. I also just ordered a stainless steel knob replacement, as I'd like to use it to try baking bread.
I have a few other items (mainly bakeware) - most in the color meringue, with one item in a light pink color (not sure what the shade is called) and a set of mugs on cerise - but I would like to start trying to collect cookware items with colors that pair well together. I also have started collecting jadeite pieces and don't want the le creuset items to clash too much with them.
Thank you in advance for any suggestions!

Loaves 4 and 5, I decided to try a wholegrain recipe.
Recipe x 2 - [ ] 600g wallaby white baker’s flour - [ ] 300g stoneground whole grain - [ ] 100g rye flour - [ ] 220 starter (40% rye) - [ ] 140g grains (rolled rye, sunflower, pumpkin seed, linseed) - [ ] 760g water - [ ] 20g salt Mixer 3-4 minutes, rest 1 hr Mixer 5 minutes on low, 7 minutes on medium, Rest 1 hr Stretch and fold, rest 1 hr x 2 BF another 6 hours @19 degrees Shakes and into fridge overnight Didn’t seem quite there so the bannetons went back on the bench this morning, room temp around 19C.
So the top loaf had an extra 2 hours before a stint in the freezer and then into the oven - 25 min lid on, 20 lid off (240 degrees and again I forgot to turn down when I took off the lid!) The bottom loaf had an another 1.5 hours on the bench on top of that and I baked it 30 minutes lid on @240, then 15 lid off @200C.
I think both are Ok but the crumb on the second one has opened up a bit more and is nicer. The first one will go into the freezer for toast. Feedback welcome 🙏

Outside looks good, inside less so. Something went slightly awry, maybe in the mixing of the scald and leaven or the proofing. I had thought it overproofed, but underproofed due to insufficient sourdough strength I now find more accurate.
This is about 85 percent dark rye, about 80 percent hydration, and spiced with fennel, carraway, and anise. 20 percent of the flour was scalded, 20 percent was prefermented as leaven (should have been 40 percent but I made a mistake), and the rest was added dry. The wheat ought to have been autolysed but I forgot.
The dough was also glazed with a small amount of itself diluted with water, and sprayed intermittedly during the bake after venting the steam 30 minutes in, at 375f or so. I raised the heat after 30 minutes to 425 or so due to the bread taking too long to reach 210f inside and my impatience. Unsure why it took so long when other breads I've made didn't take so long, though to be fair I hadn't taken their temperature (and they turned out better)
Last picture is a better example of the Pa Dutch rye bread I'd posted a long while before
Currently making kvass out of this loaf's leftovers

Made using left over sourdough after the rye I posted about earlier. Bout 500 grams of bread flour with about 350 grams water to be about 70 percent hydration. 100 or so grams of rye sourdough was used, accounting for 50 grams of water and flour, and 300 more grams of flour were autolysed with the remainding water.
This was not kneaded in the usual sense, it was a side project made because of an accident so I didn't put overmuch work in it, rather merely coil folding it a couple times during bulk fermentation before shaping and proofing in a surprisingly well-suited casserole dish.
This was turned out into a preheated paella dish, love that pan, and baked at about 475 for 15 minutes with steam, by ice cubes, and then 15 to 20 minutes more after venting
Salt was added at the usual spot in the recipe

Hiya yall! So today was/is my first real attempt at making a sourdough loaf EVER. Using this recipe—
450g Bread Flour (KA) • 292g warm water • 8g salt • 90g starter • kitchen temperature 73F 3 month old starter fed daily with KA bread flour, occasional rye / whole wheat feedings
So i mixed everything together at the same time (unfortunately, even the salt, but it seemed to be fine(?) and got a very incorporated, but dry boule. Wetting my hands and further incorporating it seemed to hydrate it well. 15 min rest covered with linen cloth.
Stretch/slap and folds did every half hour, from around 1:30pm to 6pm. Fucked up the first couple (slapped the top part down instead of the bottom, releasing air pockets not making them)— was very happy when I actually figured it out, got the technique down way better than I was expecting, ig from watching countless tutorials for months.
Dough was starting get more taught; showing less surface roughness so I was very excited about this— around 6:30pm I did my best to preshape and threw in presoaked and rice floured’ banneton.
Had my doubts about the bulk but OH MAN its already huge! I’m pumped! It’s about 5 hours in and I included a pic of how it looks as I write this— do I leave it for another few hours? I was thinking around 4am i’d wake up and chuck it in the fridge for cold proofing and then bake tomorrow evening around 6pm— 7pm EST?
So, my only remaining concern is when to stop the bulk and chuck it in the fridge for cold proof (3-4am?) and if my dutch oven is too wide. If so, what should I use instead? Pic included.
Thoughts?

I can’t attach the recipe in this text for some reason but I will post it in the comments. This is my 3rd (4th?) pull apart bread but this time I added sliced black olives and pepperoni for my filling. Also used pizza sauce as dipping sauce. I think it’s the greatest thing I have ever baked and just wanted to share

• Apple pies
• Harry Potters birthday cake (complete with sat on cake box for authenticity 😅)
• Dark chocolate brownies
• Best friends birthday cake
• Mini baked strawberry cheesecake
• Banana bread
• White bread
• Cherry ripe cheesecake
• Snickers fudge
• Keto Brownies
• Chocolate Oat bars

I’ve been trying to up my sourdough bread game to the next level. The pics above are about average on what I can produce.
I currently get my dough to 75% hydration.
I like using some whole wheat as well.
For the above loaf, I used 300g bread flour, 100g whole wheat, and 50g dark rye.
I use 200g ripe starter (100% hydration), 310g warm water and 11g salt.
I combine to a shaggy dough and let bulk ferment for 4-6 hours.
I stretch and fold 3-4 times with about 1 hour intervals. I then shape and let final rise in a bread bowl.
I bake in a Dutch oven on 470f 20 min with lid on and about 20 min with lid off.
Final product is great but I’m wondering if I can get a more open crumb? Or if that’s not possible with the whole wheat/rye?
Thanks!

Hi everyone, I’ve really been enjoying this thread and all the advice given. This is my 4th loaf and considering my first was nearly inedible, I’m considering it almost a success. I just can’t seem to get the texture right. The flavor is nice but it’s slightly gummy. Internal temperature was 209. I’ve been following Alexandra Stafford’s recipe (link below) that was shared by another user. I reduced the hydration by 50g this time and that significantly helped the dough texture and my ability to shape it better. She recommends a cold proof “1-48” hours but strongly suggests at least 24 hour for best crumb results. Time gor away from me this time and it was in the fridge closer to ~37 hours. Again, not what I intended but things came up and I wasn’t able to bake. Below are the steps I followed. Any insights or suggestions would be greatly appreciated!!

• 500g KA bread flour
• 325g water (reduced from 350g based on previously wet dough)
• 11g salt
• 75g starter (recipe author recommends 50-100g)

4 quarter folds every 30 min for 2 hours. Let dough ferment until 50-100% rise. Author says she has seen much better results when dough rises 50% vs double so that’s what I shot for. Shape dough + 30 min bench rest. Into bowl and fridge for cold proof. ~36 hours in fridge this time but next time I will try closer to 18-24hrs. Bake 450 in Dutch oven, 30 min covered + 15oz uncovered. Internal temp was 209.
https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/

Age: 7 years
Color: tawny
Proof: 138.2
Price: 99.99
Mashbill: 70% corn 30% rye
Nose: punch of cinnamon and baking spices,spiced apple, red hot, hint of citrus, hot and fullbodied, black pepper in caramel syrup, light honey and apple peels.
Palate: weird, beautiful and punchy high rye. Caramel on the tongue but rye explosion in the upper mouth. Second sip- caramel apple pie, baking spices, cinnamon and white pepper. Tangy seasoned oak. Vanilla ice cream with black dots.
Finish: spicy. Black pepper on the rye bread with sprinkle of cinnamon. Toasted pie corner, light bitterness along with smooth butter feel.
With water: turns into elmer t lee copycat with herbal note. Not my thing. Better enjoyed straight as is.
Overall amazing selection from Woody creek. I don't know much about them but they distill their own stuff and age it. Though it sounds like they been around for a while. Brand is represented by William Macy who is known as Frank from shameless. He doesn't own the brand he is just a great friend of owners and recurrent host. Overall I applaud the distillery for a bringing a different flavor to the craft world. I wish finish was longer bringing out more of those oak tannins. It didn't blow my mind but nevertheless is an amazing sip.
Score on t8ke: 8.3/10
1 Disgusting So bad I poured it out.
2 Poor I wouldn’t consume by choice.
3 Bad Multiple flaws.
4 Sub-par Not bad, but many things I’d rather have.
5 Good Good, just fine.
6 Very Good A cut above.
7 Great Well above average
8 Excellent Really quite exceptional.
9 Incredible An all time favorite
10 Perfect Perfect

First time trying this raisin bread recipe so I hope it tastes good once it cools off 😅

Did I over proof or under proof?
First loaf and second loaf
500g flour (350g KA bread flour, 100g KA all purpose flour, 50g KA whole wheat flour) 375g water 100 g starter 10g kosher salt
Mix starter, water, salt then add flour and mix. Stretch and folds every 30 minutes for 3 hours. Pre shape and rest for 15 minutes Shape into batard and place in basket Bulk ferment on counter for hour and a half Move into fridge to continue to bulk ferment for 12-18 hrs. Preheat Dutch oven for an hour in oven at 450F Bake 25min @ 450F with lid on, then 15min @400F with lid off.

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Took my starter out the fridge earlier today (created him 20.4.2024) and fed it 1:1:1 using rye flour. Wasn’t sure how long it would take to get going - wow! Came home from my night out and it’s huge! Going to bake tomorrow.

Recipe:
110g rye 330g bread flour 62g brown sugar 360g water 9g salt 1.5 tsp yeast 2 tbsp butter
It’s delicious but proof went above the baking pan and collapsed during the bake.

Best Breakfast in Henderson Nv Looking for the best breakfast in Henderson, NV? Well, we've got you covered! Get ready to indulge in a mouthwatering morning feast as we take you on a culinary tour of this vibrant city.From classic favorites to unique creations, Henderson has it all. Join us as we explore the top breakfast spots, where you'll find generous portions, high-quality dishes, and options for every diet.Whether you're craving fluffy pancakes or savory omelets, get ready to satisfy your breakfast cravings in Henderson, NV.Key TakeawaysHenderson, NV offers a wide variety of breakfast options, ranging from family-owned and operated restaurants to casual eateries.Many of these breakfast spots have a family-friendly atmosphere and offer generous portions, ensuring that customers leave satisfied.The breakfast menus in Henderson, NV cater to every diet and appetite, with options for special diets and a focus on using fresh and locally sourced ingredients.Customers can expect friendly and attentive service, as well as cozy and welcoming atmospheres in these breakfast establishments.Omelet House: A Family-Owned Gem Since 1978We love the family-owned atmosphere of Omelet House since 1978. 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So, why not start your day off right with a visit to this creative culinary gem?Vibrant and Modern AtmosphereWe love the vibrant and modern atmosphere at Rachel's Kitchen, with its colorful decor and contemporary furnishings. As soon as you step inside, you're enveloped in a sense of energy and excitement.The bright colors and sleek design elements create a lively ambiance that's both inviting and refreshing. The combination of modern and eclectic pieces in the decor adds a unique touch to the space. It feels fresh and current, making it the perfect place to start your day.The fast and friendly service further enhances the overall experience. 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It is located at the Green Valley Plaza & Shops, providing both indoor and outdoor dining areas. The casual eatery welcomes us with a warm and inviting atmosphere, making it the perfect place to enjoy a delicious meal.At Weiss, we are presented with an extensive menu filled with traditional Jewish dishes. From matzo ball soup to pastrami sandwiches, there is something for everyone. The flavors are rich and authentic, transporting us to the streets of New York City. The bakery section is a true delight, with a wide assortment of freshly baked goods such as challah bread, rugelach, and babka. 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The menu at Crepe Expectations is a true testament to the culinary expertise of the chefs, offering a wide variety of both savory and sweet crepes that are expertly crafted and beautifully presented.Here are four reasons why Crepe Expectations stands out among other breakfast spots in Henderson, NV:Extensive selection of alcoholic beverages: Crepe Expectations goes beyond the traditional breakfast experience by offering an impressive array of alcoholic beverages to complement your meal. From mimosas and bloody marys to specialty cocktails, you can elevate your dining experience with a refreshing drink.Creatively presented dishes: The chefs at Crepe Expectations not only prioritize flavor, but also take great pride in the presentation of their dishes. Each crepe is meticulously crafted and garnished with artistic flair, turning your meal into a visual feast as well.Sophisticated setting: The atmosphere at Crepe Expectations is both sophisticated and welcoming. 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The patio provides the perfect setting for al-fresco dining, allowing you to enjoy your meal while soaking in the beautiful surroundings.One of the highlights of Kitchen Table is their bottomless coffees. Whether you prefer a bold espresso or a smooth latte, they've it all. The coffee is expertly brewed, delivering a rich and flavorful experience with every sip. And if you're in the mood for something a little more special, their specialty lattes are a must-try. From creamy caramel to indulgent mocha, each latte is crafted with care and precision.But it's not just the coffee that makes Kitchen Table a standout. Their dishes are equally impressive. From classic breakfast favorites like fluffy pancakes and hearty omelets to innovative creations like avocado toast and quinoa bowls, there's something for everyone. The ingredients are fresh and high-quality, resulting in dishes that are bursting with flavor.Frequently Asked QuestionsAre There Any Vegetarian or Vegan Options Available at These Breakfast Establishments?Yes, there are vegetarian and vegan options available at these breakfast establishments. They understand the importance of catering to diverse dietary needs and offer a variety of choices for those who follow a plant-based lifestyle.From healthy breakfast options at Rachel's Kitchen to customizable menu items at Pacific Diner, you can enjoy delicious breakfast dishes made with fresh and locally sourced ingredients.The friendly and attentive staff will ensure that your vegetarian or vegan breakfast experience is satisfying and enjoyable.What Is the Average Wait Time for a Table at These Restaurants During Peak Breakfast Hours?During peak breakfast hours, the average wait time for a table at these restaurants varies.It's important to note that popular establishments like Omelet House and The Cracked Egg may have longer wait times due to their reputation and high demand.However, other places like Squeeze In and Weiss Restaurant Deli Bakery tend to have shorter wait times.Overall, it really depends on the specific restaurant and the day of the week.Do Any of These Restaurants Offer Gluten-Free Options for Those With Dietary Restrictions?Yes, some of these restaurants offer gluten-free options for those with dietary restrictions. They understand the importance of catering to different needs and have made an effort to provide a diverse menu.Whether you're in the mood for a savory omelet or a sweet pancake, you can find gluten-free choices at places like Omelet House, Squeeze In, and Kitchen Table. They prioritize using fresh ingredients and ensuring that everyone can enjoy a delicious breakfast, regardless of dietary restrictions.Are There Any Kid-Friendly Menu Options Available at These Breakfast Spots?There are several breakfast spots in Henderson, NV that offer kid-friendly menu options. From fluffy pancakes with freshly made whipped cream at Babystacks Cafe to classic breakfast dishes at The Original Pancake House, there's something for every little one's taste buds.The cozy and welcoming ambiance at these restaurants creates a delightful experience for the whole family. So, if you're looking for a place to enjoy a delicious breakfast with your kids, these spots are definitely worth a visit.Do Any of These Restaurants Offer Outdoor Seating for Customers Who Prefer to Dine Al-Fresco?Yes, some of these restaurants offer outdoor seating for customers who prefer to dine al-fresco. The Cracked Egg, Kitchen Table, and Babystacks Cafe all have patio areas where you can enjoy your breakfast in the fresh air.It's a great option for those who want to soak up the sunshine while enjoying a delicious meal. Outdoor seating adds a pleasant touch to the dining experience and allows you to fully enjoy the beautiful surroundings of Henderson, NV.ConclusionIn conclusion, Henderson, NV is a breakfast lover's paradise with a diverse range of options to satisfy all taste buds. One interesting statistic to note is that over 60% of the breakfast spots in Henderson offer vegetarian and vegan choices, making it a great destination for those with dietary restrictions.With family-owned gems, modern eateries, and sophisticated cafes, there's no shortage of delicious and satisfying breakfast options in this vibrant city.So, don't miss out on the opportunity to indulge in the best breakfasts that Henderson has to offer.