Saturday, April 23, 2011

On the trail of the elusive rye

After a couple not-quite-so successful starts, the baker was determined to nail a loaf of Jewish rye. The secret: first clear flour and using a rye-based sponge.

First clear flour

First clear flour is a high-protein, high-extraction, high-ash flour - the secret ingredient to New York City's signature Jewish-style rye breads. After some local searching, a mail order from King Arthur Flour delivered both the first clear flour and some good light rye flour.

The result: a chewy, rye-y, rye bread. A recent purchase of a good electric knife lets the slices be thin for a great sandwich base, thick for terrific toast.

Not bad for the Irish Catholic baker.

1 comment:

kmac said...

Love it!
You rock, Martha.