Old school Jewish deli rye. From inception to completion.
1. The rye sour
2. The final dough
3. The bulk ferment
4. The proof
5. Score
6. The finished product
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Old school Jewish deli rye
Get it?😊 those look great. What’s the flavor like! Crumb? Very nice. c
This was a very successful exercise. Smile...
You nailed it.
Paul
The secret to the bloom is high gluten flour 60% in this instance.
delectable, I'm sure. Any caraway in the mix? -- Rob
Ground caraway. I omitted the whole seeds. My wife said it's absolutely delicious !
At a cafe in Bethlehem Pennsylvania and had a caraway rye toast with apricot marmalade! Delicious flavor combo.
No toppings will fall through on your fine looking rye. c
Perfect!
Onion peppers, and tomato personal frittata, on rye toast.
We are snowed in here. Hwy 81 solid ice and snow. May get home by June 😳
It’s coming down here on Long Island. I’m mixing some durum loaves and English Muffins and then I have to start shoveling. My snow blower broke so have to try and do it in shifts 😩
Amazing! We are snowed in up here in Bethlehem PA. This guy at this house has one!
Only thing you're missing is....some hot pastrami and a knish!
So many fantastic cuisines, I just happen to love them all!
They are perfect Will as are the slices and open faced sandwiches you made with this bread.
Benny