The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My Daily Bread-Rye-X-10

ehanner's picture
ehanner

My Daily Bread-Rye-X-10

NY style Jewish RyeNY style Jewish Rye

Last night I stayed up late and made Jewish Rye bread for a party we are attending. Actually the previous evening I had made the corned beef so all that remains is the Swiss cheese and a little mustard. Here is an image of my efforts. I've made this mix many times and everyone loves the flavor. I finally figured out that I needed to soak all the rye (2 Cups) in the 100g of starter for about 4 hours and use first clear flour in the dough. What a differance the clear makes.

Last night I gave up the parchment paper and made a small wood peel from a piece of 1/4 inch plywood. After sanding the edges to a taper it worked super and I was able to load my stone easily without the limitations of the smaller parchment size. I've known for a while that the parchment was a compromise that home bakers use so they didn't have to deal with the issue of moist dough sticking. I'm glad I'm over that now.

Eric

KipperCat's picture
KipperCat

Gorgeous!  Are those large loaves or more of a sandwich sized roll?

ehanner's picture
ehanner

KipperCat, most are good size sandwich loaves. I've been working on getting my Rye to rise a little better so they make a good corned beef sandwich. Since I started using Clear flour I'm getting a little better looking loaf. I started buying my Caraway seeds from Penzies and the flavor jumped up a notch so I'm pretty happy with it.

Thanks for your kind words.

Eric