Comments on: new york deli rye bread

By: Jan

Jan — Wed, 16 May 2012 13:04:25 +0000

This is a fantastic recipe. Ilove the “flour mixture on top of sponge method” which can be used to make a variety of great breads!

@Beth
If your ‘tang’ equals mine, I’d advise to go for longer rising times at lower temperatures.

About measurements:
Being a native from Europe, I have been troubled with the cup-measurements for decades and always converted them to metric weight standards. But for baking the fantastic bread recipes found on the internet I’ve recently bought a set of U.S. measuring cups and found this works perfectly. Slight deviations are easily corrected by adding a little more or less flour or water, the most crucial ingredients.
I’ve been baking bread fairly successfully for more than a decade now, after having started and stopped for several decades (!) and I wondered how I could help posters here with answers to their queries. I don’t see any answers here. Wonder why?

By: Paula

Paula — Sat, 05 May 2012 20:15:59 +0000

Made this for Easter this year and needed to take my son to the ER (he’s fine) in the middle of it, so I went over the rest of the directions with my hubby. He did OK except he did the final rise in the bowl and then transferred to the baking sheet, so it deflated a bit. The end product was a bit dense, but delicious in flavor. I made it again the following weekend. I could make this every weekend. It has a fabulous taste. I think the flavor gets better as the days go by. Excellent!

By: Beth Bilous

Beth Bilous — Tue, 24 Apr 2012 10:46:37 +0000

I will say this additionally, I used weight measurements and that is why this came out so good I’m sure. Folks, I have been trying to use weights instead of volume in all my baking, and I must say. It makes ALL the difference.

By: Beth Bilous

Beth Bilous — Mon, 23 Apr 2012 20:45:22 +0000

Made this with your recipe and came out pretty near perfect. I prefer a little more Tang in my rye bread, so maybe someone could suggest how I get that. Other than that, wonderful to look at (check my facebook) and wonderful to eat, oh and send a kid to school with a sandwich with it. Thanks.

By: Joseph Nobles

Joseph Nobles — Wed, 21 Mar 2012 10:55:04 +0000

I must be having the over proofing problem, because my bread came out flat. But I watched it and took it out at the right temp, which was a lot shorter of course. And oh, my goodness. Oh, my goodness. This is the rye recipe I will perfect, because this stuff will convert people that hate rye bread. And my loaf was just a flat old thing! I’m making Reubens tomorrow, and I’ll just cut this into squares, slice them through the middle. As long as I don’t eat it all tonight. Thanks!

By: Diane Rogers

Diane Rogers — Mon, 12 Mar 2012 16:01:26 +0000

This is REALLY good bread. I’ve been looking for some time, for a good, NY Deli Rye and this is it. I used barley malt syrup and let it rise in the refrigerator overnight giving it a nice long cold rise to develop the flavor. Taking it out of the refrigerator the following day to let it rise the second and third time. Baked on the pre-heated stone for total 45 minutes. Internal temp was perfect at 190 and so was the bread. Nice crumb, crust and flavor! Thanks so much for sharing this recipe!

By: Declan Newman

Declan Newman — Sat, 10 Mar 2012 11:12:42 +0000

Just wanted to thank you for the recipe. I’ve made it three times now, and think I’ve got it just right.

Cheers!

By: Christine

Christine — Thu, 08 Mar 2012 23:00:02 +0000

Thank you!! Best Bread I have ever had and had a lot of fun making it. The crust is amazing. I did not think I could make something this good in my kitchen! Great directions.

By: Sarah

Sarah — Wed, 07 Mar 2012 15:19:13 +0000

So could I complete all the steps prior to baking the night before and then bake it in the morning? Should I bring the loaf to room temp before baking or could I bake it right out of the ice box? Or would it just be easier to bake the night before? I am preparing this for a St. Patrick’s day brunch. I am looking for the freshest product possible with minimal morning of work.

By: Robin

Robin — Mon, 05 Mar 2012 23:24:32 +0000

I’m really stuck on the measurements and having a 4th grade aptitude in math need a bit of help. For the sponge part, the ounces and grams are different for each type of flour but the recipe calls for 3/4 cup on both rye and bread flours. Is this right? I also got tripped up on the 1/2 T measurement, do they make measuring spoons with a 1/2 T measure? When I weighed out the yeast in grams, it was way more than 1/2 T on my scale. Is my scale wrong? I know the measurements have to be exact for bread, please help… already threw away 2 batches of the sponge ingredients because I wasn’t positive I did it right. I’m not giving up on this recipe, everyone says its so good!