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.
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This is the real deal, tight crumb, chewy crust, big flavor!​
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First things first, converted a firm starter a la Maggie, to a rye starter with two rye feedings.​
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Here's a little departure from Izzy's NY Rye, which is now a close second in my heart. The "ferments" for only 15-20 minutes!​
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A little careful shaping...​
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...almost ready!​
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The shaped loaves proof for about an hour. See the corn meal on the bottom? This is the only corn in a Corn Rye.​
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Turned out, scored and ready for a 450º oven.​
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10 minutes in, the oven gets turned down to 400º. Total bake time is about an hour. Then they get a couple of coats of cornstarch glaze.​
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The crumb is moist and uniform. The crust sets up really well.​
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A little pastrami, a little mustard...​
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