January 24, 2010 - 1:21pm
BBA New York Deli Rye...SOOOO GOOOOOD!!!!
Hello Everyone,
Been travelling like crazy and have been out of the kitchen for what seems like FOREVER! Yesterday and today, I was in the kitchen baking. I've tried a few of the rye and pumpernickel recipes before, all of which failed miserably. Feeling confident after successful 10 grain sandwich loaves and fantastic bagels, I tried the New York Deli Rye.
I hadn't fed my barm in about 3 weeks so I wondered if it would be ok. I made the starter yesterday and it was perfect! I can't believe this worked! YAY! I also included some pics of my 10 grain and bagels. Enjoy!
10 Grain Sandwich Loaf
BBA Bagels - After overnight proofing
Boiling bagels
Right out of the oven
New York Deli Rye
Crumb
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I trust your bread baking withdrawal has subsided. :-)
David
HAHA! That did it for a few days...I'm back now, Friday night, planning my baking schedule for the weekend! Have a party to go to on Sunday...hmmm.
for the Challenge. I hope mine turns out as well.
I don't have "white rye" flour, however (never seen it in these parts) so I'm using dark rye instead. I hope that's an appropriate alternative. Or should I use half dark rye and half bread flour instead? Anyone care to make a suggestion? I've got about an hour before I start mixing the onion-starter part to the rest of the ingredients...
Well, they're in the oven now, so I went with dark rye all the way since it seems the white rye is simply a lighter, tasting version of dark and mixing dark & wheat wouldn't be the same thing, changing the gluten levels and all.
We'll see how they turn out (in about 10 minutes).
I'm curious if it made a difference??
Since I didn't have white rye to compare to, I can't say if it helped or not. On it's own, I think it worked fine. Since I like rye bread with character, I think it would have been a little too tame had I used an even lighter rye flour.
The blog post with all step-by-step pics is here.
Great looking bagels!
Thank you!! They were DELICIOUS!