Izzy's New York Rye and Bwraith's Sourdough Bagels
More fun this morning with...
...two 2-lb. loaves of 'Izzy's New York Rye' from Nancy Silverton's 'The Breads of the La Brea Bakery', the same rye I ruined last weekend by over-proofing.
The bottom crusts have the traditional cornmeal crust.
The loaves contain lots of caraway and Charnushka seeds.
The shine comes from an application of cornstarch-water: boil 1 cup of water in small sauce pan, add 1/2 teaspoon cornstarch, dissolve, bring to boil, remove loaves from oven, apply immediately with pastry brush, but not too much, else the crust will become soggy. The application should be very quick, the loaves still steaming.
....a dozen or so sourdough bagels from Bwraith's 'Sourdough Bagels Revisited'