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Stanley Ginsberg

Stanley Ginsberg, author of the upcoming The Rye Baker (W.W. Norton & Co., Sept. 2015), is owner-proprietor of The New York Bakers (www.nybakers.com), an online purveyor of professional baking ingredients, supplies and equipment to home and hobbyist bakers. His first book, Inside the Jewish Bakery, received the IACP's 2012 Jane Grigson Award. A native New Yorker, he and his wife, Sylvia Spieler Ginsberg, live in San Diego.

Berlin Rye/Berliner Landbrot

BerlinerSlice

Rye %: 90%
Stages: Sponge, Final dough
Leaven: Rye sour, yeast
Start to Finish: 12-14 hours
Hands-on Time: 25-30 minutes
Yield: One 38 oz. (1.10 kg.) loaf

After a week’s vacation with my mother, children and grandkids in Florida, my wife, daughter and I returned to San Diego refreshed and relaxed — except for my advanced case of rye baker cold turkey. Understandable, then, that the bread I chose for this week’s bake was (relatively speaking) quick and uncomplicated: I needed my rye fix and Berlin Rye was a great way to get it.

Berliner Landbrot is one of those classic loaves with many variations whose high standing in German bread culture is well-deserved. Keep Reading

On Retarding Rye Doughs

For the first time since I began baking rye breads eight or nine years ago, I recently — like yesterday — learned of bakers whose rye bread recipes call for retardation — Andrew Whitley (Bread Matters) and Charel Scheele (Old World Breads).  That surprised me, because no traditional recipe I’ve ever come across — and I’ve seen upwards of 200 — calls for refrigerating the dough, especially in high-percentage ryes. Keep Reading

Heavy Country Loaf/Schweres Bauernbrot

Schweres_cut

Rye %: 65%
Stages: Sponge, final dough
Leaven: Sour culture, yeast
Start to Finish: 14-16 hours
Hands-on Time: 30-40 minutes
Yield: One 4 lb. (1.8 kg.) loaf

I find myself drawn to heavy, rustic rye breads, and this one, which I adapted from the formula of a north German baker named Albert Schäfer, really lives up to its name. This is a coarse, chewy, quintessenial rye bread with a moist and tender crumb, great mouth feel – thanks to the seeds and coarse rye meal – and an intensely tangy finish that provides a lovely counterpoint to the sweetness of the spelt or wheat. Keep Reading

Why Rye Bread?

 

Jewish-Rye

I grew up eating rye bread — or at least what I thought of as rye bread — as the grandchild of eastern European Jewish immigrants. However, I didn’t start baking with rye until I began exploring my culinary roots, an exploration that ultimately came to fruition in Inside the Jewish Bakery.

During my research, I encountered the dense, dark rye breads that my grandparents’ generation subsisted on, but which had already disappeared from the Jewish bakeries of my childhood. I was hooked: My quest led me to the rye breads of northern, central and eastern Europe — largely unknown in the U.S. — where I found flavors, textures and baking challenges I never imagined existed. Keep Reading