The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

jewish

mrosen814's picture
mrosen814

Here are some photos from last night's Rosh Hashana Challah bake! 

thebreadfairy's picture

How to rest rye breads post-baking

March 6, 2009 - 8:25pm -- thebreadfairy

I have read that sourdough rye breads will develop the best flavor if allowed to rest for 24-48 hours after baking. I would appreciate any advice on the best way to store them during this period e.g. in a bag, out in the open, in a bread box? In my specific case, I am working with a Greenstein's Jewish Corn Bread which is "docked" and so does not have a tightly sealed crust, if that makes any difference.

Any help will be appreciated.

Jessica

dmsnyder's picture

Greenstein's Sour Rye Bread

November 11, 2007 - 11:59am -- dmsnyder

I started baking bread again after a lapse of ... lets just say "decades" ... because I could not get good rye bread in my area. So, the first new bread book I bought was George Greenstein's "Secrets of a Jewish Baker." I do wish his formulas used weights rather than volumes of ingredients, but his rye breads are, indeed, "the real thing." In fact, they are better than any I have had from bakeries. (Yeah, I know. I'm in California.)

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