The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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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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