The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Peter Reinhart's NY Deli Rye

Skibum's picture

Peter Reinhart's NY Deli Rye

Peter Reinhart's NY Deli Rye! I have been baking this for years, but in the past always as a free standing loaf. For the first time I baked it off in a loaf pan and LOVE the result!

I did have to increase the bake time somewhat. My old GE electric oven blew the oven burner on Boxing Day and the part is no longer available. Sooo, I had to buy a new oven a high end GE Profile series. I LOVE it! Since buying this in early January, I have baked my best loves ever! the oven does make a difference. It is a beauty and cooks beautifully. The induction burners come up to temp almost immediately and it boils water for pasta faster than any stove I have used before.

Happy baking folks!



Isand66's picture

Bread and beautiful oven. Congrats on both.  Nice to see a post from your.  Hope you are doing well.



Skibum's picture

I am doing well and have avoided the virus. With the beauty of a new stove, I smile every time I walk in the ktchen.

Best regards, Ski

Benito's picture

Your loaf looks great.  I’ve always thought that an induction oven is the best for cooking.  So it really does work well does it?  


Skibum's picture

Only the cook top on the stove is induction. The oven itself is normal radiant or convection heating.

Happy baking, Ski