The Perfect New York Deli Rye

So here it is, a big loaf of rye sandwich bread. This is a technically easy loaf to make, you just need to dedicate a bit of time, allowing the sponge to bubble for 3-4 hours really helps the flavors to deepen, but if you are in a hurry, 1-2 hours will still produce a good loaf. I have read several accounts of adding pickle juice in addition to the water to the sponge, and it produced wonderful results. The flavor is much richer (and really not pickly) after the loaf is baked. Rather non-traditionally, you will find that I combine the traditional caraway seeds with fennel and coriander for a bit more excitement! If you want a traditional loaf, simply add 3 tablespoons of caraway seeds.

The Art of the Tea Sandwich

I had a friend who once told me his ex-girlfriend would never order sandwiches at a restaurant because if she pays for food, she demands more than someone just stacking ingredients between two pieces of bread. I can see the logic, but man, I love sandwiches! I order sandwiches all the time! There is an…

Perfect Sandwich Bread

I love baking bread! For  a long time, I have spent my baking hours obsessing over perfect artisan loaves. I have made dozens of peasant loaves, sourdoughs, and olive boules, and by this count, almost a hundred baguettes. Nico loves baguette! It never crossed my mind, for some reason, to develop a sandwich loaf.  Perhaps…