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Technique

8-Hour Quick Sponge Deli Rye

Rye %: 40%
Stages: 2-Stage quick sponge, Final dough
Leaven: Rye sour culture, Instant yeast
Start to Finish: 7-8 hours
Hands-on Time: 30-40 minutes
Yield: Two 1½ lb/700 g loaves

Deli rye – that light, open-crumbed, caraway-fragrant New York classic – is what most Americans think of when they hear “rye bread.” Without getting into the rightness or wrongness of that fact, deli rye is without question the bread to wrap around a thick layer of pastrami, corned beef or pickled tongue – with or without Swiss cheese, cole slaw, sauerkraut, mustard and/or Russian dressing. So when my wife went shopping one morning and came back with a package of heavily peppered, deep pink pastrami, there was no question about how we were going to eat it. Keep Reading

On Scalds and Scalding

Rye flour and red rye malt scald for Moscow Rye
Rye flour and red rye malt scald for Moscow Rye

Not long ago I was surprised and pleased to find myself, my new book (The Rye Baker) and this blog mentioned in a Washington Post food article titled “Why are some rye breads scalded?” By way of defining a scald, the author posted a link to the British blog Virtuous Bread that describes the how-tos of scalding and concludes – rightly so – that the technique produces a “gorgeous bread” with a crumb that’s “soft and chewy as if there was a lot of fat in it.”

From my point of view, the article was a very good start, but only part of a more complex and nuanced story. Keep Reading