I have just finished making a loaf of Rose Levy Beranbaum's "Levy's real Jewish Rye Bread", from "The Bread Bible."  I had made variations of her formula noted in other blogs and only recently obtained a copy of the book which has her original recipe.  With all the waiting (autolyses) and rising times, this bread was almost a 24 hour project.  I started the sponge at about 3 pm yesterday and took the finished loaf out of the oven at 3 pm today.  It has now cooled and I sliced it in order to give half to friends.  As I don't have a cloche, I shaped the dough into a batard and gave it "spiral" slashes.  It worked.  I know I should have weighed the ingredients but last night and this morning I used measuring cups for the flour and liquid.  I will have to try this again using the scale, as Rose says that the finished dough should weigh about 965 grams and mine weighed in at 860, about 3 oz. lighter.  Because of this, I shortened the baking time just a bit.  The crust came out a nice golden brown, and the crumb is "rye bread dense" without being pasty.  (I cut off the heel on one side and tried it with butter.  Yum.)  I will do this one again.

I just tried to insert two photos of the crust and the crumb and seemed to run into a problem.  The site replied that the max size is 600 x 800 and that my files were too large.  Can anyone help?  Thanks in advance.  Candango