August 15, 2018 - 1:08pm
20180812 Rus Brot's Bread Lighthouse
Confession:
I did not diligently fold the dough as Rus did during shaping...hence the crack???
My first free-form "torpedo" - goes all the way to Arizona!
The loaf that stays at home was made with a mold, which restricted the length of the bread.
A less elongated dough with the same weight = slightly taller loaf = more photogenic
Learned a costly lesson in cooling rye bread...
One for me, one for you...check your 
Rus Brot's Bread Lighthouse Instructions
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all kinds of bread but rye is our favorite by far and away. Russian rye, Latvian Black, Jewish Deli Rye, Nury's Rustic Light Rye, Tzitzel, Corn Rye, Borodinsky, Fruit and Nut Rye, Mini's Chia Seed Rye, Rye Bagels, Scandinavian Rye, Nordic Rye, Amsterdam Rye, German Rye, Pumpernickel, Dark Rye, 50/50 Rye, Swiss Rye, etc. We have made and or tasted them all.
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This one not only is the very best rye bread ever made, it is the very best bread ever made by any baker in the last 100 years. Nothing comes close. We are so lucky to have such a great baker in our midst. Way to go Yippee!
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He's got a great collection of rye bread. I want to try them all!
Glad you love the bread. Happy Anniversary, my friend!
Yippee
cheese, strawberries, cantaloupe and blueberries. Yum!
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I'm glad you enjoy the bread but I hope you are saving some for Mrs. B. After all, it's a gift for both of you.
Yippee
I miss rye in bread. The inside looks very pretty but looking at the raw torpedo is so satisfying.
I would like to make rye bread more times but my wife is not a big fan of it. So I am baking other breads and have fun with more experiments.
Happy baking Yippee!
Joze
I'm excited about the new techniques I learned from baking the last few loaves of rye bread. Can't wait to explore more!
Happy Baking to all of you!
Yippee
I am very jealous that i did not get to try your beautiful bread. DA is a lucky guy. I hope he gave Lucy a bite too :).
Looks like this one must taste out of this world.
Happy Baking!
Ian
that I've neglected your feelings.
If you let me know your whereabouts, I'll send you a loaf next time I make it. Please don't be mad at me. 
My concern is by the time it reaches you, it will probably be about 5 to 6-day old. I'm not sure it will still give you the "wow" even though rye bread is known to be able to stand the test of time. Anyway, we'll find out.
Happy Baking!
Yippee
No worries...but it certainly would be a treat to try one of your bakes over here on Long Island!
Regards,
Ian