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.
Glenn
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I'm glad the rye was to your liking.
The daisy's a doozy!
David
This rye bread formula makes really delicious bread, and just the texture I like. Not too dry like some. Thanks, again.
Glenn
All look great, Glenn! The Rye looks especially beautiful, and its crumb structure is perfect for sandwiches. Which Rye do you use for the recipe? Dark, or medium?
Baguettes look great too! your breads have come a long way i'd have to say.. truely awesome bakes.
Khalid, I used a light rye flour from Central Milling Company. I may try this recipe with a pumpernickel flour.
Thanks for the compliments.
Glenn
really really lovely. Great family of bakers!!
Glenn
Lovely looking rye, Glenn. Nice open crumb on the baguettes, too. I checked out proth's formula and I see it has an interesting mix of a poolish and a levain. That definitely goes on my 'to do' list in the not too distant future.
all the best,
Syd
Syd--
I highly recommend Pat's baguette formula. It makes a dough that is like a gas-filled pillow. And delicious flavor, especially if retarded overnight during bulk ferment.
Thanks.
Glenn
the formula working out for you.
Ever the malcontent, I am tweaking the formula again - but seems like you are getting nice results....
Use this http://www.leevalley.com/us/garden/page.aspx?c=&p=10259&cat=2,42551 little brush from Lee Valley Tools to wash that rye (or triticale) off your hands in a flash.... really. Although I won't be held responsible for collateral damage from browsing the rest of the catalogue....
Thanks, Pat.
I saw the earlier recommendation of this brush, and put it on Santa's Hannukah list.
As for the best way to get rid of triticale, we already have a pet Tribble.
Glenn
work too slowly for me and of course you know what happens if you feed them too much.
Although there is some kind of tritical crisis as my order has been backordered a couple of times. Perhaps they are having a bad year on Sherman's planet.
Hannukah is a long time to wait for a little brush...
That's some Daisy Glen. Those have become a favorite around here from friends and family. Your rye looks great.
Eric
I have to admit that yesterday's daisy was not the best shaped one I've made, but it's still the best-way to make great looking dinner rolls I've found. The daisy was a big hit.
Glenn
Your rye looks fantastic, and the daisy has fazazz, how about those great tasting baguettes!
Sylvia
The baguettes were wonderful toasted with butter as a side dish for dinner.
Glenn
Nice rye Glenn. I've tried that as well. Have also used the hints from Norm (nbicomputers) in an old post of David S. Altogether wonderful to be able to recreate these breads. -Varda
Thanks. I did read several posts by Norm before starting my rye bread experiments. I look forward to Norm and Stan's book.
Glenn
Glenn, your rye bread looks very appealing, and so do your baguettes (and daisy!)using Pat's formula - quite a collection of beautiful breads.
:^) from breadsong
Any favorable comment about bread appearance from you means a lot.
Glenn
Thanks, Glenn!
Thanks, Larry. I'm pretty happy with the crumb of the rye bread. Nice and moist, with just enough substance and just enough airiness. It makes great sandwiches.
Glenn
One of last weekend's rye breads was frozen for this weekend's corned beef extravaganza. It thawed well, retaining its nice texture. It passed the true test of deli rye with flying colors (red of corned beef, yellow of mustard and green of pickles).
David (who knows from corned beef) seemed quite satisfied with little brother's efforts. My variation on Momma Snyder's Potato Salad was a good accompaniment. All that was missing was the Vernor's Ginger Ale (forgot to put it on the shopping list).
I will make this rye again and again.
Glenn
David