I LOVE this bread!!! I recently made two full batches with onion sliced so fine it disappears in the crumb. This time I followed the recipe to a T, for a change.
One of my best friends had a birthday recently and I thought the best thing I could send him was some New York style deli rye. I sent big Tom a loaf a year ago. Now Tom is well over 300 lbs and said the loaf lasted about two hours. Tom is also the best non commercial chef I have ever known with a gifted natural touch in the kitchen.
This time I sent him a couple of large 825g boules and one 560g boules, frozen and packaged and mailed express post. Mailed at 4:00 pm Monday it's credit Canada Post delivered the package to Tom today at 2:00 pm! His comment was, " I just had my first slice with butter and it is spectacular!"
Hey flattery will get you everywhere friends!!!
Happy baking, Ski
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Those are some beauties...you're friend has good taste!
Happy baking! Ski
I've looked through this book and the only rye recipe I found was the 'Soft Rye Sandwich Bread' which has things like Molasses and vegetable oil in. I read the recipe and it doesn't sound like it would produce a loaf like this one. Can you share the recipe for this loaf?
Mr. Reinharts Bread Baker's Apprentice. I have both books and forgot which one this formula came from.
Happy Baking, Ski
JDR Ski. Your friend will be 305 #'s before he knows it. Well done and
Happy Baking Ski