dmsnyder's blog

Cheese pockets 1

Cheese Pockets cooling

Norm (nbicomputers) has generously posted his (scaled down) formula for Sour Rye Bread. I made this bread this morning.

Sour Rye Bread (Norm's formula) Loaf

Sour Rye Bread (Norm's formula) Crumb

Nury's Light Rye

Nury's Light Rye - Crumb

Nury's Light Rye Bougnat

Nury's Light Rye Bougnat Crumb

SF SD from Reinhart's Crust&Crumb

SF SD from Reinhart's Crust&Crumb Crumb

Silesian Light Rye 1

Leader's "Local Bread" has three formulas for Polish ryes. I have made the Silesian Dark Rye once and the Polish Cottaqe Rye many times. Today, I made the Silesian Light Rye for the first time.

I made the Multi-grain levain from Hamelman's "Bread" for the first time about 6 weeks ago on Fleur-d-Liz's strong recommendation. I found it very good, but it didn't blow my socks off. Strangely, it developed a more delicious flavor after having been frozen and thawed. I thought the many flavors of the grains and seeds melded.

I made the Whole Wheat Levain from Hamelman's "Bread" this weekend. It turned out just okay. The taste and texture are fine, but, although there was pretty good oven spring, there was disappointing bloom.

Jewish pumpernickel is one of my favorite breads. I have made it only a couple times before, once from Greenstein's recipe in "Sectets of a Jewish Baker" and once from Reinhart's recipe in BBA. But I've never really followed Greenstein's recipe to the letter, because I've never had any stale rye bread with which to make altus.  Well, a few weeks ago, I put what was left of a loaf of Greenstein's Sour Rye bread in the freezer with which to make altus, and this weekend I made "real" Jewish Pumpernickel using altus, pumpernickel flour and first clear flour.