Date: Sun, 8 Jan 2006 06:02:40 GMT -------------- BEGIN bread-bakers.v106.n001 -------------- 001 - LLESKY@aol.com - Ulmerbrot???? 002 - FREDERICKA COHEN Subject: need N.Y. rye advice Date: Tue, 3 Jan 2006 20:49:07 -0800 (PST) I need advice or tips about baking a sour rye bread (or N.Y. rye bread ). In my Ohio city, there is a franchise bakery of a national chain famous for its great breads, including a N.Y. rye. They have a great success with a variant of the "free" baked rye loaf which they call a "pan rye." This is basically the NY rye baked in a loaf pan. The flavor is the same but the pan crumb is, I think, a bit lighter because it rises higher. It makes awesome sandwiches and is in great demand at restaurants as well as for home purchase. I have been successfully making the rye "bullet" for some time but the minute I put the dough into a loaf pan, it morphs into a wet clay brick. It's a tasty brick but it's not a pan rye. (How many rye croutons can I eat?) I use a poolish (includes all the rye flour) which works for 2 - 8 hours. It's a 1 part rye,3 part bread flour mix. I don't use a long working starter. At my age, I don't even buy green bananas. Has anyone made such a bread ? Any additives? Any enhancers? Many thanks, Fredericka --------------- MESSAGE bread-bakers.v106.n001.3 --------------- From: Dave Glaze Subject: Bernard Dupaigne's History of Bread CORRECTION Date: Thu, 05 Jan 2006 10:30:35 -0800 Sorry, I didn't notice the "temporarily unavailable to order" note posted with the book. For anyone who is interested, Bernard Dupaigne's History of Bread WAS on sale on line at Chapters.Indigo.ca. Cheers Dave Glaze home baker [[Editor's note: Powell's Books has it used for $19.95 http://www.powells.com/cgi-bin/biblio?inkey=17-0810934388-0 or you can buy the same book from Powell's through Amazon for $6 more!]] --------------- MESSAGE bread-bakers.v106.n001.4 --------------- From: lobo Subject: re: yeast substitute for sourdough Date: Sat, 07 Jan 2006 10:38:20 -0700 Jonathan Kandell wrote: >If you try let us know how it turns out. I don't see much benefit to >substituting yeast for sourdough as the main defect/benefit of >sourdough is still present: the very long time necessary from mix to >bake! As for convenience, the skill to make and keep a natural >starter itself is much exaggerated. Thank you! It is very much exaggerated ... the stuff is very hardy. As for the long time from mix to bake, you can put formed loaves in the frig and bake them later. When I made my last batch, I put them in the oven when I got up in the morning and by the time I showered, dressed, read the newspaper and ate breakfast, they were done. I threw a dishtowel over them and left for the day. --------------- END bread-bakers.v106.n001 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved