Ummmm! I can almost imagine tasting it with cold unsalted butter then sprinkled with Maldon salt.
I’ll bet that makes great toast!
+1 on the toast!
Bruce
Looks great, Bruce. I love a nice toast bread.
The other day I made this sunflower seed rye sourdough. Not thrilled with the aesthetics, but it was super tasty:
Sunflower seed rye by Ruddy, on Flickr
I have three loaves of Jewish deli rye in the oven right now, and it’s starting to smell awesome, with lots of onion and caraway seeds… just bought 50# of white rye flour (otherwise hard to find) and I’m trying to make a dent in it. 
Those look really dense/chewy. Are they, and if so, is that how they are supposed to turn out?
Bruce
Rye sourdough? Yes please. For whatever reason, not a caraway fan which is odd because I like everything. You are a machine, I did not know this about your baking thing. My wife bakes, I am the cook. I just wish more often her baking wasn’t cupcakes and cookies because the bread is insane-o. I die and go to heaven with a nice long wet fermented dinner roll.
I think I got a little less rise than I expected, but the crust is nicely chewy while the crumb is quite tender. Not quite sure exactly how it’s supposed to turn out, but I think I should have let the initial ferment go a bit longer, or maybe it was the final proof that wasn’t long enough. Very tasty, however.
The caraway is probably a cultural thing. For me, it just goes with a nice soft rye. This one, however, had the sunflower seeds plus rye “chop” which is just small chunks of cracked rye that I made in an old coffee grinder from the rye berries.
I’ve got a little more time on my hands right now than I’d like, so I’m going a bit nuts with the bread. It’s something I’ve always wanted to explore a bit.
Here’s the deli rye. Very, very soft and airy–can’t wait to try some with pastrami… Next time, I will make with the traditional cornmeal crust, too. This has both a starter and yeast. And there are sauteed onions in the starter, which is kind of wacky, but tastes great.
Jewish deli rye by Ruddy, on Flickr
And, the crumb shot:
Rye bread action shot–
Pastrami on homemade rye bread makes a good post ride snack. by Ruddy, on Flickr
Ken, that looks amazing. What kind of mustard do you use?
That’s some spicy honey mustard from Trader Joe’s. Nothing fancy.
Sounds great nonetheless.
Had a big batch of starter in the fridge so I decided to make a few different sourdoughs today:
Fig-Anise-Walnut
Seigle (50% Rye) batards
White sourdough boules
Starting to get some good results with the “ears” on my slashes. I call the one in the back left “Sideshow Bob”…
Big batch of sourdough by Ruddy, on Flickr
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How did I miss those sourdoughs? Incredible! Ken, uh, you ship?
We just did “wonder bread” from the bread bible. It is suppose to be what Wonder Bread was suppose to be I guess. Anyway, it tastes like a giant dinner roll! 24 hour ferment, 12 hour rise, second rise, blah my wife handles it.
And Z crumb
Beautiful crumb, Kenny. Just trying to figure out what I’m going to get started for tomorrow.
I think we need to organize a SoCal bike ride/wine tasting and I’ll bring the bread.
Ok this was my first attempt at making the Cooks Illustrated version of “no knead” bread. 8-12 hrs first rise/autolyse, 15 seconds of kneading (barely any), another 2 hours for second rise. Then baked in dutch oven. The secret ingredients CI adds are a little vinegar and beer (light lager) to duplicate a poolish or starter complexities.
I’m still not good at scoring.
Nice looking crumb.
oh that looks delish.
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We’re up in the Petaluma area so we stopped by Keith Giusto’s baking supply aka Central Milling Flour. Just loaded the car with 70# of flour–bread, high gluten, French-style type 55 and 85 (baguette and miche) and 00-style for pizza. It’s going to be a fun couple of weeks…
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Man on a mission! I don’t know about everyone else, but the more gluten the better if you ask me.
So this is the latest, 10 grain bread from the Bread Bible. It’s outstanding. Ken, you have any tips on how to cut the slices better? Suzy is not very good, as it would appear from all the fancy pics here. I haz very sharp knife.
It’s harder to slash with a knife because the blade will often tug at the dough. You can buy a lamé which is a razor blade in a fancy holder or you can make your own with a double-edge razor blade and a coffee stirrer or wooden skewer. Then, with a razor, you want to slash with a quick stroke using just the leading edge of the blade, and at a shallow angle to the surface. Also, make sure to slash right before you put the loaf in the oven.
Also, for a long loaf like this, try slashing diagonally across the loaf–maybe four slashes from end to end. The bread will rise up and pull the slash open more dramatically.