This rye bread is based on the recipe for "Levy's" Real Jewish Rye Bread in The Bread Bible by Rose Levy Beranbaum. She wrote, "it has taken me years to get my rye bread to taste and feel just right". Thanks to her years of searching, we have great rye bread in a very short time.
It was revoltingly hot and humid outside (and inside too, with no air conditioning) at around 30C when I shaped this bread at 5:00pm. I didn't want to turn the oven on. So I put the shaped bread into the fridge overnight and baked it very early the next morning when the outside (and inside) temperature was a much more manageable 18C. Oooh the aroma of bread baking early in the morning!! Remind me to use this method all the time.
I used scissors to create the little ears.
We like to slice rye bread before freezing it. That way, we don't have to eat the whole loaf at once.
Whenever we're slicing the bread, all I can think of is Reuben sandwiches. Mmmmmm... Reuben sandwiches....
This summer has been surprisingly hot and humid for days on end. Once again, I put the shaped bread into the fridge overnight and baked it very early the next morning when the outside (and inside) temperatures were much cooler. Leaving most of the lights turned off adds to the mystique (not so good for picture taking though).
After reading "Flour Water Salt Yeast" by Ken Forkish and being convinced that it matters, I actually used a thermometer to measure the water temperature when making this bread. We don't think it's a coincidence that it turned out so well. Look at that oven pop!
The bread was as beautiful inside as out.
It was thrilling to see shiny crumb!