PRE- SAINT PATRICK'S DAY...RUEBEN SOUP...SERVED IN A RYE SOURDOUGH BREAD BOWL...USING THE TARTINE METHOD....
hi gang,
a little pre saint patrick's day...my wife is half irish...she came up with this recipe for a RUEBEN SOUP...served in a rye bread bowl...we used the tartine french country bread recipe...but substituted 300g of rye flour for 100g of wheat and 175g of the white flour....and added some king arthur rye chops and deli rye flavor to the dough...chad's recipe is fool proof if you follow the measurements... thank you chad for the continued inspiration...and thank you fresh loaf for giving us a place to share the goodness...if you are interested please check out my wife's food blog..a lot of pictures...
http://jewelsinnaples.blogspot.com/2012/03/sothe-cold-front-has-passed-thru-from.html [1]
cya
frank