Report on New York Corn Rye (Ginsberg pps 87-89)
I've never understood the value of a cornstarch glaze, and I guess I still don't. It always seems to produce a white crust, which just seems wrong for rye bread:
The recipe went together easily enough, in fact I expected more problems getting it to firm up into a tight ball than I had. It calls for using 30 ml of water in a bowl to wet the loaf before the bulk rise, and I think that's too much. You go from the bulk rise direct into the oven after decanting the dough onto a baking pan and some gentle shaping, there is no final rise.
It bakes for over an hour, and that produces a fairly dense outer crust, though the interior is fairly soft. The loaf did soften a bit overnight, if I make it again I think I'd wait a day before cutting it, because it didn't cut very easily at first:
The taste has a mild sourdough tang to it; toasting it doesn't really improve the flavor.
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