Left to right a tag end of a pulla braid, some soft pull apart dinner rolls and in front NY style deli rye take three. I love the deli rye and this time I used barley malt syrup instead of brown sugar and used more onion and caramelized them down. This has made a wonderful sandwich bread.
On this rye bake, I brushed the excess flour from the banneton from the loaf with a soft brush and applied an egg wash to give the crust gloss. Perhaps my best take yet on Peter Reinhart's great recipe!
Happy baking! Ski
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I love pulla and I bet your version is delicious! Lovely rye loaf too.
I bake a loaf of pulla each week and continue to tweak. After years of making it the same way, I have found a new twist. Stay tuned and Happy Baking! Ski
Everything looks great!!
I like the shine you managed to get on the N.Y. deli rye. I'm sure it tasted wonderful :)
Ru
The shine on the rye was due to two coats of simple egg wash. I think this made for a better loaf.
Happy baking! Ski
It's my first time to see you bake an NY deli rye, it looks so appetizing. I'm drooling!
I laughed at the king of pulla title! Well I do make a loaf each week at least and have continued to tweak. The NY deli rye is great sandwich bread. It is my favourite sandwich bread! I had not baked a loaf for many months and have now baked two in a week. this is normal.
Happy baking! Ski
and those pull apart rolls looks tasty too. Pulla is a bit sweet for me but it sure colors up well with all that extra sugar too!
Well done and happy baking SKI
A great sandwich loaf from a great recipe and my kudos to Peter Reinhart for this one and many others! The pull apart rolls are now in my regular baking rotation. Funny but tow of my three favourites are slightly sweet doughs. Must be from living in a northern, mountain climate that I need the extra calories. Snow to valley bottom today and accumulating up high. Five weeks to opening day, or less.
I love the rye and finishing it with a double egg wash made a better loaf than the previous version with no wash. We learn as we go along.
I needed to stock the fridge for Canadian Thanksgiving weekend, this weekend.
Happy baking! Ski
Glad you liked the addition of the caramelized onions. I have made his formula before many times and have since bastardized it to my own liking. I really like my version with summertime ale that I concocted with onions as well.
All your bakes look great.
Happy Thanksgiving!
Ian
I upped the onion about 25% by weight before cooking down and I think next time I will nearly double the onion, then cook down. Your summer ale version sounds interesting also and I will search for it. It is fun to tweak your favourite recipes once and a while, especially when we get good results.
Happy baking! Ski