The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

My intro.

maillard313's picture
maillard313

My intro.

Hello; I've just signed up, and after lurking for awhile, I thought I'd go "legit" and register. I'm a new baker...about 1 yr. I'm interested in Artisan / Traditional breads, hand mixing and laminated dough (Vienoiserie).

I've recently graduated from the Baking and Pastry program at New England Culinary, (NECI) and hope to start up a small bakery in my very small town in Central Vermont. Someday. I've been benefiting from this forum as I've been looking deeper into things, and hope to maybe return something at some point. I'm currently working on mastering a good Jewish  Rye.

Thanks for having me.

 

Michael

 

Ford's picture
Ford

I like Mike Avery's recipe for New Bohemian Rye Bread.

 See http://sourdoughhome.com/newbohemianrye.html 

Ford

 

mutantspace's picture
mutantspace

that link is taking me to a 404 page?

just went looking try this: https://www.sourdoughhome.com/index.php?content=newbohemianrye

Ford's picture
Ford

I had trouble also.  go to: http://www.sourdoughhome.com.   Then click on recipes and look for Rye Bread, then for  New Bohemiam Rye.

Ford

maillard313's picture
maillard313

Thank you gentlemen.....I will check it out.....the link worked for me.

 

Michael

HansB's picture
HansB

I have made this one too. It's very good. http://nybakers.com/recipes/Old-School%20Deli%20Rye.pdf

dmsnyder's picture
dmsnyder

Jewish Sour Rye

And welcome to TFL. Good luck with your bakery plans!

David

AnotherLoaf's picture
AnotherLoaf

We can't wait to see what YOU are baking!  marybeth

maillard313's picture
maillard313

Thank you David......your posts are very informative ! Hans , thank you.......I'll try to get some pics up soon Marybeth.

I've been trying to get some significant loft to the rye loaves, not liking the flatter profile. Time and temp....time and temp!

Lazy Loafer's picture
Lazy Loafer

Welcome, and good luck with the bakery plans! We look forward to sharing your journey. :)

I make a Deli Rye bread from Peter Reinhart's "Crust and Crumb". I've got three Jewish customers who say it's the best they've ever tasted, and they are fairly widely traveled folks. They regularly place large orders and fill up their freezers. This bread is so good because there is a three-stage starter (a bread flour sponge, then a rye flour sponge, then a firm starter with more bread flour), and each is refrigerated overnight (as is the final dough). I need a lot of lead time to bake this one, but it's delicious.

maillard313's picture
maillard313

That sounds very interesting Lazy. !!...as does your subscription business method.I just ordered Peter's book. Can't wait.

 

Michael

likuta's picture
likuta

I have used  Yukon Sourdough for over 30 years. Never put anything in it but flour and water. Always 1:1. Look forward to exploring the site. Like rye bread and all kinds of grains. 

likuta's picture
likuta

I have used  Yukon Sourdough for over 30 years. Never put anything in it but flour and water. Always 1:1. Look forward to exploring the site. Like rye bread and all kinds of grains.