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Growing up in St. Louis in the early 60's we bought a rye bread with a coating of corm meal (maybe) called tzitzle rye. Does anyone know exactly what the crust is rolled in to make it "tzitzle?"

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The Eric Hanner Memorial Jewish Bakery Rye Bread Community Bake**********************************************************************For those who wish to limit or disengage from the flood of email notifications associated with long threads such as these CBs produce, Dan had written up how to do

This bread was made using the quick ciabatta recipe here on the site, link below.I made two changes. #1 I replaced 100g of bread flour with First Clear to get closer to the french flours. #2 as soon as the dough was pulling away from the mixing bowl, I put it into a well-oiled covered bowl and placed it in the fridge.Left it there for about 16 hours before putting it on my

I only made two changes. #1 I replaced 100g of bread flour with First Clear to get closer to the french flours. #2 as soon as the dough was pulling away from the mixing bowl I put it into a well oiled covered bowl and placed it in the fridge.Left it there for about 16 hours before putting it on my kitchen table and letting it warm up and triple in the next 2 or three hours.