Wednesday, January 30, 2013

Through - not In the rye


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.


Esteve said...

Looks good to me, but then everything looks good to me with bacon.

c w swanson said...

Good work. Making bread teaches you a brand of patience and perseverance rarely seen or needed in today's society.

Phssthpok said...

Don't's getting close to that time of year when corned beef goes on sale (for St. Paddy's day).

Get 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!

El Jefe said...

Best bread book EVAH! I bought the book and haven't looked back. Simple, easy, quick and tasty.

Post a Comment

Just type your name and post as anonymous if you don't have a Blogger profile.