Rye, Seriously, and More Fabulous Bear-gettes
I posted a funny blog (would that be a “flog”?) earlier today about the …um, difficult texture of rye dough. But, seriously, the bread turned out very well. I took a first try at Greenstein’s Sour Rye, which Brother David had blogged about some years back (http://www.thefreshloaf.com/node/9316/sour-rye-bread-george-greenstein039s-“secrets-jewish-baker” ). He had recommended it as a good sandwich rye. The flavor is, to my taste, much superior to Reinhart’s New York Deli Rye, which I made recently. As David promised, it is quite similar to the rye bread up with which we grew. There’s no way to take pictures of the process without either washing your hands for several minutes to get the paste off or getting your camera irreparably gummed up, but here are some pictures of the finished product.
I also made a batch of proth5’s incredible “Starting to Get the Bear” baguettes, aka “bear-guettes” (http://www.thefreshloaf.com/node/20831/starting-get-bear ). This has become my favorite baguette formula. The crispy crust and creamy open crumb are just about perfect. No pronounced ears this time, but yummy as ever.
We had company for dinner (roasted King Salmon marinated in teriyaki, greenbeans with garlic and slivered almonds, and cucumber salad). And they raved about both breads. It’s nice to get positive feedback from people besides the loyal spouse.
A productive day in the home bakery.