The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Old School NY Jewish Deli Rye, take three

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Skibum's picture
Skibum

Old School NY Jewish Deli Rye, take three

BOY, do I EVER LIKE this bread! This was a full version of the ITJB rye to which I added 120 grams of re-hydrated granulated onion and garlic and remembered to account for the extra water this time. I used about 4 Tbs of the onion and 1Tbs of the garlic, using the water from the soak for the bake. I once again proofed my boules seam side down in a banneton, the baked seam side up Forkish style in a cast iron DO.

I love the 'organic bloom' this technique produces!

This is a much different bread than Peter Reinhart's NY Deli rye in BBA and I enjoy both breads! Next bake of this formula I will up the onion bu adding some sauteed fresh onion to the dried mix. Just for fun!

Happy baking folks! Brian

Comments

Janetcook's picture
Janetcook

Hi Brian,

So glad to hear you like this loaf/formula too.  Did you find that your proofing time was longer when using the onion water in the dough?  

Another ingredient you might like to try is one Varda introduced me to - charnuska seeds.  Have fun finding those!  All sorts of fun twists.

I like the natural bloom on your loaf too.  Lovely colors.

Take Care,

Janet

Skibum's picture
Skibum

No the onion water didn't affectthe proofing time at all. Now charnuska seeds will be a challenge here in Canmore, but I will look.

Best regards, Brian

gary.turner's picture
gary.turner
dabrownman's picture
dabrownman

Indian aisle of the Chinese or Vietnamese grocery store  Talk about multi-cultural globalism:-)

isand66's picture
isand66

Another beauty Brian.  Wish I still had some of mine left but alas it's all gone.

Happy baking.

Ian

Skibum's picture
Skibum

Yes mine is disappearing pretty fast too. I am just loving this bread with smoked meat and loving the book! The desserts are so far all to die for. I made  orange chiffon layer cake yesterday, filled the layers and iced it with the chocolate butter cream and oh my!

Best regards, Brian

dabrownman's picture
dabrownman

SKI.  It is such a  fine looking bread and the bloomin' flower is back!  This had to be a tasty bread as well. Very nice baking Ski

Skibum's picture
Skibum

For your kind comments as always and your great coaching! Tomorrow, I am off to fulfill a lifelong dream and go heli skiing with Canadian Mountain Holidays for the first time in my life at their Gothics lodge, so I won't be baking or posting for a while. You and Lucy need to keep up with those great bakes and feed while I am gone!

Best regards, Ski