This one seems intriguing as it’s not simply a rye bread, not even a rye and caraway bread but a rye, caraway and onion bread. The pressure on this one coming out well is high as I was a little disappointd in the previous Basic Sourdough. That was a good brad but didn’t really fare well compared to the Hamelman Vermont Sourdough. So this New York Deli Rye had to pick up the batton and go the distance. Did it? Let’s see…
First, an admission.
I made and photographed this bread around Dec 10th but it’s now Jan 23rd so I’ve held off posting for well over a month. Why? A few reasons: Holiday season, other breads wanting to get made, getting a wee bit “done” with the challenge, among others. But now it’s time to try and get back into the groove, especially since we’re now into the Sourdough section of The Bread Baker’s Apprentice which I was probably most excited to get to during this Challenge. So yes, this is really an “old” post that I’m simply finally getting around to writing up.
Hopefully, I’ll be able to get around to the next several breads in the Sourdough section in a more timely fashion.
So let’s get this show on the road then.
This is the recipe used in the companion Step-by-Step Biscotti Treats post.
Coffee flavoured with added chocolate chips and spices, they make an interesting accompaniment to your breakfast cup o’ java.
Pizza! A regular treat for most North Americans, whether by the slice at the authentic Italian place or delivered from the mega chain outlet. Peter Reinhart gives us, for bread number 25 in The Bread Baker’s Apprentice Challenge, his version of Pizza Napoletana which he describes as a thin crust with, preferably less ingredients so that the bread experience is not overwhelmed by gargantuous amounts of toppings. “Keep it simple” is the motto here. A simple sauce, two or three cheeses, maybe a little pesto smeared on the dough or perhaps a white sauce and some fine herbs, crowned with one or two high quality toppings and you’re good to go.
Our standard Pizza Night order is tomato sauce, cheese (some mid-quality commercial mozzarella is what they put on), mushrooms, black olives (or sometimes onions) finishing with pepperoni (right half) and Italian sausage (left half). We deviate a little now and again but this is our “usual”. So I figure for this home-made pizza I’d do a little switch-up and try something new.
But before we can get to that part, of course, we need to prepare the dough for the pizza shell. Since this dough is noted as best chilled overnight, I have time to get to the store tomorrow and see what ingredients might inspire for toppings.
I’m a very big fan of rye breads and one of the primary reasons I got into bread making was to make this style of bread. Early on in my quests for good “deli” style rye, I came across a recipe that Mark from the Back Home Bakery in Kalispell, Montana had posted on his website along with a few other recipes. He has at this point removed those recipes (I ran across them literally two days before the removal deadline) since he was moving his operation up in scale and set up a real live bakery in his house. If you want to see what a small artisan bakery is like, be sure to drop over to his site at TheBackHomeBakery.com. And if you’re lucky enough to live near Kalispell, you can visit his booth at the Whitefish Farmer’s market on weekends and get fresh (made that very morning!) baked goodness.
(NOTE: Mark has since closed the Back Home Bakery and moved his operations to the Bozeman, Montana area and set up his new “Sinclair’s Bakery” workspace in a gorgeous, custom built bakery-mobile trailer, very impressively put together, drool-worthy in fact – if bakery set ups impress you. Be sure to check out Mark’s online space on Facebook.)