I am so delighted with this new Artisan Bread cookbook I just got. Thanks Villager. Made the first loaf as soon as I got out of bed this morning and it is to die for. The best rye bread I have ever made and almost a exact replica of one I used to buy at a Deli in Rochester NY some 48 years ago. I have been on a quest all these years.
Dough after rising 2 hours and then falling as it is suppose to do
Dough shaped after a night in the refrigerator and ready to raise for 40 minutes before baking. It said to use a grapefruit size ball that should be a pound. They must buy much larger grapefruit than I do as it turned out to be only 11 oz.
Just out of the oven
And the best part eating it. It was excellent but tasted just a little salty but that could be that my kosher salt is not as course as the brand they used so will try cutting it down just a little next time.
