trying to recreate a specific bread
There was a bread I used to love when I was growing up. It was a seedless rye that had a dense texture w/ a very tight crumb & had a crust that was soft & very chewy. Unfortunately the bakery we used to get it at went out of business.
When I make bread now, I can get a nice crisp, chewy crust, or a soft one, but I can't seem to get that combination of chewiness & softness. Also not sure how to achieve the density I am looking for.
Any suggestions? Not even really sure where to start. Any help would be appreciated.