Articles from kylew

  1. How To Make Old Fashioned NY Sour Corn Rye Bread

    I love rye bread. Buying great rye bread here in NYC is easy. Making it is a different story! Here are my attempts to create an old fashioned NY Sour Corn Rye. First up is my latest attempt. It part of the Magnificent Maggie Glezer Adventure, and id awfully good.
     This is the real deal, tight crumb, chewy crust, big flavor!  First things first, converted a firm starter a la Maggie, to a rye starter with two rye feedings.  Here's a little departure from Izzy's NY Rye, which is now a close...
  2. Jeffrey Hamelman Sandwich Bread

    Jeffrey Hamelman, the Director of the Baking Education Center at King Arthur Flour, has written a new book. It's called   Bread A Bakers Book Of Techniques And Recipes Second Edition? and represents a huge leap forward for home bread bakers. Written as a reference for professional bakers, the book overtly includes us home types with respect.

    This is his Wheat Bread with Multigrain Soaker.
    The dough uses a pate fermente which is made with 35% of the formula's flour.

    The soaker is comprised...
  3. Bagel On Board!

    Really, I mean it! This method is part of my continuing adventures with Maggie Glezer  Artisan Baking​ . How could she offer a book on Jewish bread without a bagel recipe? She couldn't and wouldn't!
    Everyone knows you can only get real bagels in New York. I can get them on almost any corner. So why would I make them?
    Because I can! This blob is the beginning of greatness.
    A little kneading and the dough comes together.
    Unlike the last time, I did the strand thing this time. Tapered ends mean...
  4. Big, Bad Babka!

    A shaping twist on the babka from Maggie Glezer  A Blessing Of Bread The Many Rich Traditions Of Jewish Bread Baking Around The World​ 
    This is the same babka formula we have visited before, in 2 new shapes.
    The first is babka as pan loaf.
    The dough gets rolled out to about 1/4" thick. THe trick is to make sure the sough is not too thin. Lest the filling poke through.
    Schmeared with a butter, cocoa and sugar mix. The a layer of raisins, chocolate chunks and walnuts.
    Rolled and read for the...
  5. Izzy's NY Rye Bread

    On The Baking Circle recently, there has been much discussion of rye bread. This is a subject near and dear to my heart. I thought I would take another run at Izzy's NY Rye from  Nancy Silvertons Breads From The La Brea Bakery Recipes For The Connoisseur​ . This is the dough before fermentation.
    I took some liberties. I didn't use a true rye starter. I refreshed some wheat barm with a massive dose of pumpernickel flour. To build the dough I used white rye flour and first clear flour. Having...
  6. Ciabatta-Bing

    Lately there have been discussions of ciabatta on a couple of message boards. They served to give me a strong taste for some. This is Craig Ponsford's Ciabatta as presented in  Artisan Baking Across America The Breads The Bakers The Best Recipes​ , by the one & only Maggie Glezer.
    A nice dark crust and equal parts hole and bread!
    Things start out slowly. The biga uses about 1/364 tsp. of yeast and ferments for 24 hours.

    How do you measure 1/364 tsp? The ever clever Maggie Glezer is all over...
  7. Julia Child's French Bread

    This is an older piece I did after the passing of Julia Child.

    Since the recent passing of Julia Child there has been much discussion of her French bread recipe. Here is my first attempt.
    It's a direct method dough, but it uses long fermentation and proofing. It comes close to a preferment.
    On the left is the just mixed dough. On the right is after the second rise. The blue line is where the first rise got to. The first rise was just over 3 hours. The second was about 2. As printed, the...
  8. Pane Sicilliano

    The first day is the building of pate fermentee. To minimize browsing boredom, I'll spare you those pics. This is the final dough, built with pate fermentee, bread flour and durum flour.
    Here's the unfermented dough.
    2 1/2 hours later it has more than doubled in size. You can see the 2 "blow holes" starting to develop. The dough is borderline slack.
    The shaping happens in 3 steps: batard, baguette, "S". Once the baguette is shaped, you coil the ends in opposite directions until you run out...
  9. Pita on Parade

    Variations on or theme, or...

    ...Pita on Parade. Both of these start with the same dough.
    These get shaped after the dough is fully fermented, and then proof for an hour.
    They get topped with a mix of olive oil and za'atar, a funky middle eastern spice/herb mix.
    Kinda like pita pizza.
    This is the same dough, but is shaped right after it's mixed, before fermentation.
    Look kinda like bagels to me.
    A few sesame seeds and then the ferment for 1 1/2 hours.
    Then they get rolled flat and proof for...
  10. Pain a l'Ancienne

    While the name translates to Ancient Bread, it couldn't be all that old. The key to this awesome bread is refrigeration. It's hard to imagine making it before the advent of the icebox. It's very simple to make as it has just flour, water, salt and yeast.
     The blob above is what it looks like after about 8 minutes in the mixer.
    This is a really wet dough. It feels very much like a ciabatta dough. I wouldn't try it without a mixer. It's mixed with ice water, 40º and put right into the fridge....
  11. Man Does Not Live By Bread Alone!

    Despite a rather strong body of opinion, man does not live by bread alone. At least not this man anyway. Variety is the spice of life. All bread and no cake makes Jack a dull boy. You pick the adage. Every once in a while my sweet tooth gets the best of me and I succumb to the sugar beast that dwells within.

    Every year, in December, my office feeds itself. From about the 5th of the month on, one person brings breakfast and another brings a snack. Thankfully, no one has shown up with Graham...
  12. Challah - Baloo

    Maggie Glezer,  Artisan Baking Across America The Breads The Bakers The Best Recipes​  of  fame, is working on a new book. It's all about challah and other traditional Jewish breads. In advance of publication, I tried her challah recipe from this month's Fine Cooking magazine.
    A six stranded challah will test my braiding skills. Her diagram helped immeasurably.
    Well, I didn't hurt myself.
    2 hours later, ready for the oven.
    I love this stuff!
    Coulda baked a few minutes longer.
    Shoulda cooled...