I have just finished making a loaf of Rose Levy Beranbaum's "Levy's real Jewish Rye Bread", from "The Bread Bible." I had made variations of her formula noted in other blogs and only recently obtained a copy of the book which has her original recipe. With all the waiting (autolyses) and rising times, this bread was almost a 24 hour project. I started the sponge at about 3 pm yesterday and took the finished loaf out of the oven at 3 pm today. It has now cooled and I sliced it in order to give half to friends. As I don't have a cloche, I shaped the dough into a batard and gave it "spiral" slashes. It worked. I know I should have weighed the ingredients but last night and this morning I used measuring cups for the flour and liquid. I will have to try this again using the scale, as Rose says that the finished dough should weigh about 965 grams and mine weighed in at 860, about 3 oz. lighter. Because of this, I shortened the baking time just a bit. The crust came out a nice golden brown, and the crumb is "rye bread dense" without being pasty. (I cut off the heel on one side and tried it with butter. Yum.) I will do this one again.
I just tried to insert two photos of the crust and the crumb and seemed to run into a problem. The site replied that the max size is 600 x 800 and that my files were too large. Can anyone help? Thanks in advance. Candango