The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bernard clayton's NYC deli rye

BreadLee's picture
BreadLee

Bernard clayton's NYC deli rye

His authentic deli rye looked interesting, so I made it tonight.  I had made the onion rye sponge last weekend.  It's always fun to try making a good rye. 

I'm gonna wait to slice this one tomorrow.  Went a bit deep on the score.  Oops?

The Roadside Pie King's picture
The Roadside Pi...

I can't wait to see the crumb. Have you ever tried rose levy beranbaum's N.Y. deil/Jewish rye? That formula always works a peach for me! This one is my Frankenstein rendition of her formula.

https://youtu.be/w5H-26jOr_Q

 

BreadLee's picture
BreadLee

Hey thanks! Good video!

I liked this one because I had seen where they add the old rye crumbs to the new batch.  Seemed to work fine.  Smells good.  I'll try it tonight.  

Thanks! 

 

BreadLee's picture
BreadLee

To answer your question,  I've never tried hers but made some similar a while back.  There are so many variations.  Pickle juice.  Cocoa powder. With caraway.  Without. 

Clayton's came from an authentic NYC deli owner which is what drew me in for a try at it.  I usually go with higher % rye, add king arthur deli rye seasoning,  etc. Wanted to try it the more "natural old school" way this time.  Hehe. 

 

BrianShaw's picture
BrianShaw

Very nice. Please show the inside... preferably with slices of corned beef or pastrami between. 

 

Clayton is my go-to for bread recipes. Never had a failure with him!

 

regarding your scoring... maybe inconsistent but not bad. Nothing to worry about. 

The Roadside Pie King's picture
The Roadside Pi...

BreadLee's picture
BreadLee

Oh wowee! You went donkey Kong with that sandwich.  Beautiful! 

BreadLee's picture
BreadLee

Here it is. Tastes really good.  Texture is spot on imho. Thank you Bernard Clayton!

The Roadside Pie King's picture
The Roadside Pi...

I have to try this formula. I found the recipe online in an sample of his book. The antidote attached to this recipe was the young boy sitting on the barrel, where the old bread was hidden from the prying eyes of the heath inspector. Inspector: "What's in the barrel?"  Boy: "Pickles."  Smile...

BreadLee's picture
BreadLee

Yep that's it.  I really like the way his book reads.  Many cute stories accompany the recipes.  It was nice to finally find a REAL NY jewish rye recipe.  

pmccool's picture
pmccool
BreadLee's picture
BreadLee

Thanks for posting that one.  Looks very similar.  I did use an onion starter which ive never done.  It's got this sourness I've never accomplished before. 

The other thing that makes Clayton's interesting is using the old rye crumbs.  I held a few slices back of buttermilk rye just for this recipe.  Hehe.  

I'll try yours out soon! Thanks again!