The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

BBA New York Deli Rye...SOOOO GOOOOOD!!!!

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LA Baker's picture
LA Baker

BBA New York Deli Rye...SOOOO GOOOOOD!!!!

Hello Everyone,


 


Been travelling like crazy and have been out of the kitchen for what seems like FOREVER!  Yesterday and today, I was in the kitchen baking.  I've tried a few of the rye and pumpernickel recipes before, all of which failed miserably.  Feeling confident after successful 10 grain sandwich loaves and fantastic bagels, I tried the New York Deli Rye.


I hadn't fed my barm in about 3 weeks so I wondered if it would be ok.  I made the starter yesterday and it was perfect!  I can't believe this worked! YAY!  I also included some pics of my 10 grain and bagels.  Enjoy!


 


10 Grain Sandwich Loaf



 


BBA Bagels - After overnight proofing



 


Boiling bagels



 


Right out of the oven



 


New York Deli Rye



 


Crumb



 

dmsnyder's picture
dmsnyder

I trust your bread baking withdrawal has subsided. :-)


David

LA Baker's picture
LA Baker

HAHA!  That did it for a few days...I'm back now, Friday night, planning my baking schedule for the weekend!  Have a party to go to on Sunday...hmmm.

Yumarama's picture
Yumarama

for the Challenge. I hope mine turns out as well.


I don't have "white rye" flour, however (never seen it in these parts) so I'm using dark rye instead. I hope that's an appropriate alternative. Or should I use half dark rye and half bread flour instead? Anyone care to make a suggestion? I've got about an hour before I start mixing the onion-starter part to the rest of the ingredients...

Yumarama's picture
Yumarama


Well, they're in the oven now, so I went with dark rye all the way since it seems the white rye is simply a lighter, tasting version of dark and mixing dark & wheat wouldn't be the same thing, changing the gluten levels and all.


We'll see how they turn out (in about 10 minutes).


LA Baker's picture
LA Baker

I'm curious if it made a difference??

Yumarama's picture
Yumarama

Since I didn't have white rye to compare to, I can't say if it helped or not. On it's own, I think it worked fine. Since I like rye bread with character, I think it would have been a little too tame had I used an even lighter rye flour.


The blog post with all step-by-step pics is here.

Matt H's picture
Matt H

Great looking bagels!

LA Baker's picture
LA Baker

Thank you!! They were DELICIOUS!