Greenstein's Corn (rye) bread
Greenstein's Corn Bread is the ultimate Jewish rye, and it is unique in the technique with which it is made. The ingredients are the usual - rye sour, rye flour, common flour (AKA first clear flour), yeast and caraway seeds. And water. The crust is glazed with a corn starch/water mixture.
What's unique (to my knowledge) is that this dourgh is essentially saturated with water. It is highly hydrated in mixing. It has just enough substance to be called a dough, and it does develop gluten stretchiness. It must be manipulated with frequently wetted hands. After kneading, it is fermented submerged in water, then shaped ... Kinda ... into rounds. The bench must be kept wet for this to work at all.
This dough is not slack. It's not sticky. It's downright sloppy! It sticks to a peel, no matter how much polenta you put on the peel! Parchment paper is a loaf-saver! It's baked at a lower temperature than most hearth breads 350-375 degrees), but for a long time. These loaves baked for about 1 hour and 40 minutes, plus an extra 15 minutes on the stone with the oven turned off but the door kept closed.
So, why bother? Because it is absolutely delicious. That's why. It has a crisp crust (if you bake it 15 minutes longer than you can believe is possible) and a crumb that is both tender and chewey. The flavor is just like good Jewish sourdough rye, except more so. Did I say it tastes really good?
Corn Bread: Greenstein's Corn Bread
Corn Bread crumb
Corn bread slice