November 3, 2014 - 5:07am
Rye Test - Group C - Week 1
Here is my first bake for this project. It is Old School Jewish Deli Rye. I am very pleased with the results. Although I'm not a huge fan of Caraway Seeds I went with the full optional amount as called for (except for the topping, I ran out). I was very surprised by the flavor, the Rye Sour must have tempered the Caraway flavor a good deal and the Sour flavor was nicely prominent. The weather was cool in the house so I expect that others will get more rise our of theirs but I got a lot of oven spring. The crumb was not dense but not balloon bread either.
Looking forward to the other breads in this book of Stan's!
Dwayne
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and gimme a slice of roast beef. Yum, yum, yum. Nice work, Dwayne!
Cathy
I've not had a chance to make a sandwich with this but roast beef would sure be nice.
My mouth is absolutely watering right now! These look beautiful!
What project are you doing?
Stan Ginsberg is writing a book on Rye Bread and a number of us here on The Fresh Loaf are testing his recipes. Stan is the Co-Author of "Inside the Jewish Bakery".
very nice JDR for sure. The crust and crumb came out perfect. I have some smoked corned beef, kosher dills and spicy mustard that would go well between a couple slices of this bread.
Well done and happy baking
This bread was quite easy to make and very nice tasting. I'll be making it again and giving them to friends.
Looks great Dwayne.
I will be curious to see how this recipe differs from the one in ITJB if it does at all.
I'm in Group D and about to put my second recipe bake in the oven in a few minutes.
Regards,
Ian
I've been watching what other groups have been making. We've seen some really great looking breads in just this first week of testing. I look forward to see what you've baked.
glad caraway is getting another chance!
Caraway has a very distinct flavor and usually a little goes a long way. It seems that the rye sour tempered the caraway flavor some. Has this been your experience?
in a wheat only bread, I use less caraway and other spices.
We're in the same group. I have to resize my pics and then I will post. We'll have to compare notes.
My rye looks very similar. I love caraway, but would use less next time. I had a great liverwurst sandwich!!
I took some bread into work yesterday and only 1 of the 5 people though that the Caraway was too strong. Next time I might back off the Caraway a little.
We 3 gmas are in Group E... looking forward to seeing everyone's pictures... We made Boston Brown and Corn Rye for Week 1... eagerly waiting for this week's recipes. Well Done Dwayne!
You got a good crust and crumb on this one. Rye and caraway go hand and hand to me. From your crumb shot it doesn't look like the caraway is too overpowering. Happy baking. Week 2. Woot. Woot.