22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
OMG, y’all…. I am thrilled. The recipe is straight outta The Bread Bible - Rose Levy Berenbaum. This is legit! I even messed up on one step and I’m still very happy. Now if I only had some of that pork pastrami from Spinaker
I was worried that the crust was too dark, but in contrast, worked out. It’s super chewy and the center is really soft. I am thinking toasting the rye and it will hold up well to the often devoured patty melts here.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
I make it with Boulevard Brewing Company Unfiltered wheat beer. It is an addictive combination of Camembert Cheese, caraway seeds, wheat beer, and paprika mixed together.
It is almost addictive on a slice of toasted rye or a rye cracker or pretzel or bagel-----a very nice cheese spread.
Looks fantastic to me. Beautiful crumb, beautiful crust. The scoring was not only really attractive and possibly signature to a loaf, but, it also worked for an even rise. People get lost on the idea the scoring is pretty, but it is functional first. It in its best, creates an even loaf experience from one side to other, pretty is the 2nd effect. You hit all the buttons. Win!
SheilaAnn does your book have a recipe for Pumpernickel Bread? I used to bake it often. It is VERY hearty. It always surprised me with its loaf weight and density. It is also a very good toasted bread. I don't know that it is a very popular bread nowadays but it is very very good
Draznnl tastes really good. The crust is chewy to the point of you have to give it a little tug to bite through (I love that) and the inside is soft and airy. It will toast up very well. Getting ready to make a snack based on the book. RLB is Jewish and she states growing up one of her favorite snack was this version of rye with butter and sliced radishes and a dab of finishing salt. I’ll gladly post the recipe if anyone’s interested! For the rye bread and the pumpernickel for that matter.
Last edited by SheilaAnn; February 26, 2022, 03:25 PM.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I cross checked against the actual book and it is identical. I was just easier to do a link than retype the whole recipe. It pulls into Paprika nicely, as well. Not shown or explained here, RLB uses fine sea salt in her bread recipes unless otherwise noted. Adjust accordingly. I edited in my Paprika app.
Last edited by SheilaAnn; February 26, 2022, 03:42 PM.
That looks absolutely delicious. @SheilaAnn
A thinly sliced radish is a treat. I am guessing that is a smear of butter beneath them to take out the bite?
Thank you so much for the recipe links.
do you have German Ancestory or just good taste?
Last edited by Debra; February 26, 2022, 04:53 PM.
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