The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Jewish deli rye

BreadLee's picture
BreadLee

Jewish deli rye

Here's a rye I baked from a combination of the hamelman bread book and the new artisan bread book.  I believe it came out really nice! Waiting until tomorrow to slice it for a few reubens.  Oh man!

Abe's picture
Abe (not verified)

Now you're just making me hungry. I'm expecting a photo of your Reubens Sandwich.

BreadLee's picture
BreadLee

I already ate it before seeing this post.  Lol. It was incredible.  Local corned beef.  Imported german sauerkraut.  Russian dressing.  Aged swiss. That's gotta be the best sandwich ever.  

Here's a pic of the crumb.  It turned out nicely imho.