The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

jewish corn bread

oleteeth's picture
oleteeth

jewish corn bread

I grew up in Brooklyn, NY and remember corn bread shaped like rye bread. Except , if I remember correctly it was slightly yellow but I don't remember it being a sour>


Also I am looking for a recipe to make rye bread as used in delis.


Any suggestions? I would really appreciate it since I've being searching for eons.


Mitchell

dmsnyder's picture
dmsnyder

Hi, Mitchell.


Welcome to TFL!


Deli rye? Jewish Corn Bread? Have you searched on TFL? There are numerous posts, some with recipes, on these topics.


Here's a start:


http://www.thefreshloaf.com/keyword/jewishsourryebread


This thread has several recipes as well as a wonderful description of the way bakeries make Jewish corn bread:


http://www.thefreshloaf.com/node/6103/craving-crackly-crust-sour-rye-bread


Enjoy!


David


P.S. Tell us how they turn out for you, and post photos!


P.P.S. Norm (nbicomputers) is a retired baker who has a wealth of information to share on making Jewish baked goods, and he is very generous in sharing it. If you post on related subjects, he's likely to make an appearence.


 

oleteeth's picture
oleteeth

I will try them and thanks.

Adagio's picture
Adagio

Hi:

Not corn...but korn!

The secret is a thick, moist crumb and hearty crust.

If you are baking try this:

Make a normal rye loaf...say 50% high gluten flour and 50% whole rye.

This is a tight crumb...rye is thirsty, so a 75% hydration should work. Experimentation here is the key.

1.5% salt

1% baker's yeast (.33 of that for instant)

Sour about 40% of the rye with a good healthy culture.

Since a good portion of the rye is fermented, you will need only an half hour of bulk fermentation.

Now for the moist crumb...25% mashed potato!!! It's best if the mashed potato was made the night before...otherwise they might be too wet...don't forget, we don't want a light airy baguette crumb!

Mix first speed 3 minutes and second about 3-4 minutes to develop gluten substantially.

Desired dough temp should be 78-80. Rye likes warmer than French bread.

Shape into rounds...proof at 75-80 degrees for one hour.

Score and bake with normal steam...

Now then, the flavor profile can be altered to taste by changing the amount of rye pre-fermented.

Let me know how you do.

Ralph
Adagio Bakery & Cafe

ema2two's picture
ema2two

You still can get Corn bread in Jewish bakeries in Brooklyn (where I live now).  It's sort of a misnomer that it's known as corn bread though.  It doesn't have corn in it, corn meal that is.  It is baked atop a layer of corn meal to keep it from sticking to the peel or baking stone or sheet pan.  It is a light rye.  In addition to the formulas that the links above go to, there are good formulas in George Greenstein's "secrets of a Jewish Baker", Maggie Glezer's "A Blessing of Bread" and Jeffery Hamelman's "Bread".  Greenstein and Glezer both recommend using first clear flour, of which there was a recent discussion on a thread here, that you can find by searching.  I think it was started by leucadian or saintdennis.

nbicomputers's picture
nbicomputers

corn bread also known as korn bread korn being german for gran can be found here as well as rye 


 


http://www.thefreshloaf.com/node/6103/craving-crackly-crust-sour-rye-bread

oleteeth's picture
oleteeth

Am I correct in remembering it has a yellow tinge? Do you think it is the sour rye?
Thanks

oleteeth's picture
oleteeth

I finally found clear flour, King Arthur was out of it for awhile. So now I have around 30 lbs. left after giving away 20.


I used the recipe in Secrets of a Jewish Baker and the bread came out much darker than I remember.


Is the corn bread actually a rye sour? Are all rye breads made with sour?
Thanks

amykap's picture
amykap

http://www.flickr.com/photos/akbakes/3142445510/


I have been baking this Deli-syle Rye from Artisan Bread in 5 minutes a Day - it is fantastic and took me back to the jewish bakeries of my youth - that recipe and many others in the book and the Hertzberg/Francois method can be a wonderful addition to ones baking repertoire, especially for those of us who are time-challenged but love homebaked bread.  I also baked the Breadtopia Almost no-Knead recipe (the one with the beer and the 18 hour ferment) and it came out beautifully and stays fresh for several days in a covered container. Thanks for the great video, it really helped.

SteveB's picture
SteveB

I have a corn bread posted here:


http://www.breadcetera.com/?p=129


although I grew up in Brooklyn as well and don't remember seeing a bread like this being available.


SteveB


http://www.breadcetera.com


 

Paddyscake's picture
Paddyscake

got around to baking your Corn Bread this past weekend. The flavor and texture were not what I expected. I think most of us have this preconceived notion of the flavor of corn bread. I know it was written up not as a corn pone type of bread. My palate was still expecting sweetness.


This bread has a distinct and interesting corn flavor. We really like it, especially toasted. We also enjoyed it as the base for open faced chicken apple/gouda sausage sandwiches with carmelized onions and melted gouda cheese a top. The texture was drier, like a rye. My crumb was not as open as yours. I do weigh everything and used corn flour, but did end up adding a couple of tbls more water.


I can't seem to leave things be, so next time I might add some carmelized corn and minced jalapenos.


Thanks for sharing, enjoy your blog!


Betty