Coming through the rye ...
I
took another crack at rye bread yesterday. I had trouble getting
it
off the peel and into the oven, so it deflated a little. Still,
it
came out looking good and had a nice thump. I told MoSup that,
while
it might taste good, it's so time consuming that in the future I'll
leave it to the bakery. My New York Pizza dough takes three
days
percolating, but only five minutes to assemble. This rye
bread takes 8 hours with constant kneading and smashing and all the
glayvin. But today I
sliced into it and made a BLT on rye. Best rye bread I ever
tasted. Dammit.
|
|
|
Looks good to me, but then everything looks good to me with bacon.
ReplyDeleteGood work. Making bread teaches you a brand of patience and perseverance rarely seen or needed in today's society.
ReplyDeleteDon't forget...it's getting close to that time of year when corned beef goes on sale (for St. Paddy's day).
ReplyDeleteGet yourself some old-world style Sauerkraut (not that vinegar based stuff in a can), and some REAL Swiss cheese from Amish Country in NE Ohio.
I see Reubens in your future!
Best bread book EVAH! I bought the book and haven't looked back. Simple, easy, quick and tasty.
ReplyDelete