I decided to make the Old-school, Deli Rye bread from "The Rye Baker" by
Stanley Ginsberg, despite some glaring errors in the description.
I had to make the rye sour first, which took about a week. Then followed a
2 stage sponge and a final dough with the addition of white bread flour and
caraway seeds with a small amount of yeast.
Although the sour demanded whole grain rye flour, the recipe called for
white or light rye flour, neither of which was readily obtainable. I
therefore had to use Rogers dark rye, a widely available flour. Of course,
that meant that I had to fiddle with the hydration a bit.
I was expecting a smooth-crusted loaf with little oven spring like the deli
ryes produced by local bakeries. However, the spring was marked and the
result looked mor like conventional, wheat-based, artisan loaves.
Still, the flavour is good with a noticeable sour note and the crumb is
also OK.
https://postimg.cc/gallery/G1YmCrW